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Listed in: Main Dishes: Pasta
box manicotti shells (or jumbo pasta shells)
1 jar (15 oz) of your favorite Alfredo pasta sauce
1/2 cup chicken broth
4 cups shredded cooked chicken (I use rotisserie chicken)
3 cups ricotta cheese (12 oz)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 T chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
Dash salt and pepper
5 slices bacon, cooked and crumbled
1. Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
2. In medium bowl, stir together Alfredo sauce and broth.
3. In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
4. Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. Fill shells with chicken mixture and place shells in rows until baking dish is full. Cover shells with remaining sauce.
5. Cover casserole dish and Bake about 50 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.
(Cook’s note: Serve with additional chopped parsley and grated Parmesan.)
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Recipe Cloud Tags:- enough
- sprinkle
- ricotta
- medium
- flakes
- cooked
- fresh
- chopped
- broth
- bubbling
- minutes
- filling
- shredded
- mixture
- remaining
- cooking
- parmesan
- manicotti
- sauce
- rotisserie
