Directions:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Boil the jumbo shells until al dente, drain, and cool slightly on a clean towel.
Combine shredded chicken, ricotta, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Fill each pasta shell with the chicken-cheese mixture.
Lay 1 cup of Alfredo sauce in the baking dish, arrange stuffed shells on top, then cover with the remaining sauce.
Top with shredded mozzarella and extra Parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until golden.
Let it sit for 5 minutes, then garnish with parsley before serving.
Mama’s Cornbread Dressing: A Time-Honored Comfort Dish
How To Get Disgusting Yellow Stains Out Of Your Mattress
No Bake Chocolate Oat Bars
Parmesan Crusted Roasted Potatoes
Singer electrocuted to death at concert after he got wet from hugging fan. The video is hard to watch
Homemade German Chocolate Cake
Girandola Cookies: Beautiful and delicious!
How to Make an Eggshell Tea Fertilizer for Plants
This meal was my favorite back in the day. I couldn’t stop asking my mom to cook it.
