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Stuffed Shells in Alfredo Sauce




Source of Recipe


Internet


List of Ingredients




1 lb. skinless, boneless chicken breasts
1 tsp. olive oil
24 jumbo pasta shells, cooked according to directions (12 oz. box)
1 (15-16 oz.) ricotta cheese
2 large eggs
1 (1 oz.) pkg. Hidden Valley – The Original Ranch Dressing & Seasoning Mix
1 10 oz. package frozen, chopped spinach, thawed and squeezed dry
3 Tbl. whipping cream
1/2 cup plain bread crumbs
1/8 – 1/4 tsp. salt (to taste)
1/8 tsp. ground pepper
2 cups shredded mozzarella cheese, divided
1 15-16 oz. jar favorite Alfredo sauce


Recipe



Preheat oven to 350 degrees. In a large skillet cook chicken breasts in the 1 tsp. olive oil. When fully cooked, remove chicken to cool; cut up small. Cook shells according to package directions. In a large bowl combine the ricotta cheese, eggs, and the Hidden Valley - The Original Ranch Dressing & Seasoning Mix, spinach, whipping cream, bread crumbs, salt and pepper, and 1 cup of mozzarella cheese. Add chicken; mix well. Spray lightly an 18" x 12" pan (use two smaller pans if necessary). Put in 2/3 cup of Alfredo sauce. Stuff shells. Arrange in pan and cover with remaining sauce. Cover, cook for 27 minutes. Uncover, add remaining mozzarella cheese. Cook at least another 3 minutes, or until cheese has melted. Serves 8-12 people, 2-3 shells each.