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.
Turtle Candy with Pecans and Caramel – Don’t Lose This Recipe
One pot spaghetti and meatballs
Vegetable Hamburger Soup
Nadia’s Shocking Discovery
Filling up 1 glass jar of this stuff is never enough! I usually like to do 5 at once!
This girl has not cut her hair for 20 years and has got a huge hair, over 8ft long! It’s amazing how much shampoo she consumes when she washes her hair
I love fixing this as it’s so easy! Great lunch, dinner, appetizer, or snack!
SOPAPILLA CHEESECAKE BARS
A rope and two glass glasses: you are going to create something superb
