Chicken Alfredo filled shells with sun dried tomato cream sauce

20 shells
1 cup Ricotta cheese
1/2 c Parmesan cheese
1 can chicken 
2 tbs ranch dressing
2 tbs sour cream
Salt and pepper
Jar of pasta sauce or MYO

Cook shells according to package directions. Drain and separate onto wax paper. Allow to cool for about 3 or 4 minutes. Make the filling while they cool: combine the chicken, cheeses, ranch, sour cream, and seasonings to taste. Fill the shells halfway full. Coat the bottom of a casserole dish with sauce. Arrange the shells and top with more sauce. Cover with Parmesan cheese. Cover with foil and bake at 375 for 35 minutes. 

This can also be made ahead of time. Make it all the way to the baking step, but don't bake. It can be frozen for up to two months. When you're ready to bake, adjust baking time to 1 hr and 15 minutes. 


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