Description
Chicken Alfredo Stuffed Shells with Bacon is an easy and absolutely delicious meal that can be made ahead of time! Just fully assemble the casserole, cover and refrigerate until ready to bake!
Ingredients
- 15 ounces, weight Jar Alfredo Sauce (I Used Roasted Garlic Flavor)
- 21 whole Jumbo Pasta Shells
- 15 ounces, weight Whole Milk Ricotta Cheese
- 2 cups Mozzarella Cheese, Shredded, Divided
- ½ cups Parmesan Cheese, Grated
- 2 cups Cooked Chicken, Cubed Or Shredded
- 1 teaspoon Italian Seasoning
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 6 slices Bacon, Cooked And Crumbled
Preparation
Preheat oven to 350ºF. Spread 1/4 cup of Alfredo Sauce on the bottom of a 9×13 baking dish.
Prepare pasta shells according to package instructions until al dente. While pasta is cooking, make the filling.
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan cheese, cooked chicken, Italian seasoning, garlic powder, salt and pepper.
Drain pasta and let it cool. Fill pasta shells with ricotta filling and place in prepared baking dish. Top pasta with the rest of the alfredo sauce, remaining 1 cup mozzarella cheese and crumbled bacon. Bake uncovered for 25 minutes or until bubbly.
