Ingredients

• 1 pound jumbo pasta shells
• 2 tablespoons kosher salt
• 2 cups rotisserie chicken
• 1.25 cups ricotta cheese
• 0.25 cups chopped fresh basil
• 10 ounces spinach
• 1 cup grated Parmesan cheese
• 0.75 teaspoons pepper
• 0.5 teaspoons garlic powder
• 1 large egg , beaten
• 1 tablespoon olive oil
• 1 , 21.5 ounce
• 2 cups shredded mozzarella cheese

Instructions

1. 1 Bring a large pot of water to a boil. Add 4 ½ teaspoons salt and pasta shells to water and boil, stirring occasionally, 9 minutes. Drain and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Combine chicken, ricotta, basil, spinach, 3/4 cup grated Parmesan cheese, 1/2 teaspoon pepper, garlic powder, and remaining 1 ½ teaspoons salt in a large bowl and mix well. Stir in egg. Divide filling evenly among pasta shells.
3. 3 Coat bottom of a 9x13-inch casserole dish with olive oil. Spread 1/2 cup Alfredo sauce along bottom of dish. Fill dish with stuffed shells and top with remaining sauce, shredded cheese and remaining Parmesan and pepper. Cover with foil.
4. 4 Bake in the preheated oven for 25 minutes. Uncover and bake until bubbly, 10 to 15 minutes more.
5. 5 Turn the oven to broil on High. Broil until lightly browned on top, 3 to 4 minutes. Let stand for 5 to 10 minutes before serving.

Nutrition per serving