STUFFED SHELLS ALFREDO

Stuffed Shells Alfredo image

Provided by Carol Davis

Categories Pasta

Time 1h5m

Number Of Ingredients 16

1 box jumbo shells
CHEESE FILLING
32 oz container ricotta cheese
2 c shredded mozzarella
1/4 c grated parmesan
2 eggs, slightly beaten
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 c cooked, shredded chicken
10 oz package frozen broccoli florets, thawed and chopped small
ALFREDO SAUCE
1 stick butter
2/3 c light cream (half & half)
1/2 c grated parmesan
1 egg yolk, slightly beaten

Steps:

1. PASTA SHELLS: Bring 4-6 quarts of water to a boil. Add pasta to boiling water. Boil uncovered for 9 minutes, stirring occasionally. Drain and cool on a sheet pan.
2. CHEESE FILLING: In a large bowl mix together ricotta, mozzarella, and parmesan cheeses until well blended. Add egg and seasonings, mix well. Gently fold in chicken and broccoli. Generously stuff shells and line up in a large rectangular casserole dish, until you run out of filling or room in your casserole dish.
3. ALFREDO SAUCE: Melt butter until hot in a medium saucepan. Remove from heat. Gradually stir in light cream, parmesan cheese, and egg yolk, until thick and creamy.
4. Drizzle Alfredo sauce over stuffed shells in casserole dish. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and place under broiler for 5 minutes. Serve immediately, with parmesan cheese.