Ingredients
Jumbo pasta shells (18 oz, freeze-dried), rice flour or cornmeal for breading
Chicken breasts (2 large, pre-cooked rotisserie chicken)
Alfredo sauce (2 cups, cream cheese or mozzarella base)
Ricotta cheese (1.5 cups)
Smart Balance buttery spread (3 tbsp, oil or vegan margarine substitute)
Eggs (2)
Salt to taste
Parsley flakes (optional, for garnish)
Instructions
Cook jumbo pasta shells in salted water until al dente, drain, and toss with rice flour to coat.
Shred pre-cooked chicken and combine with 1 cup Alfredo sauce, ½ cup ricotta, and 1 egg to form the filling.
Fill each shell two-thirds full with the chicken mixture; arrange in a greased 13×9-inch baking dish.
Mix remaining ricotta (1 cup) with 1 egg, 2 tbsp rice flour, and salt to create the topping; spread over stuffed shells.
Bake at 375°F (190°C) for 25 minutes. Add parsley flakes in the last 5 minutes for crunch, if desired.
Notes
Ensure pasta is al dente to maintain structure during baking.
Use full-fat dairy-free cheeses for non-dairy variations.
Avoid opening the oven too early to prevent cheese topping from collapsing.
Prefer rice flour over wheat flours to adhere to halal guidelines.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed shell and topping portion
- Calories: 475
- Sugar: 3g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 160mg