RICOTTA STUFFED SHELLS WITH ALFREDO SAUCE RECIPES

Steps:

• Check jumbo shells; discard any that are broken, making sure you have at least 18-22 whole shells. Cook jumbo shells per package instructions, reducing cook time by 1 minute. Drain, cover, then set nearby. Note: plan to cook a few more shells than you need, as jumbo shells have a tendency to break or tear while cooking.
• Preheat oven to 360 degrees. Spray a 9x13 baking dish with cooking spray. Pour half of the marinara sauce in the bottom of the dish, using a spatula to smooth it out into an even layer. Set dish nearby.
• In a large bowl, whisk together egg and ricotta. Add mozzarella to bowl, then fold it into the ricotta mixture. Set bowl nearby.
• To fill the shells: Cup a jumbo shell in your weaker hand, facing the shell so that the tighter curl of the shell is close to your thumb and the looser part rests on your palm or other fingers. Use your thumb to pry open the shell, then scoop in the ricotta cheese mix. When shell is filled, place it on top of the marinara sauce, seam side up. Repeat this step until all shells are filled.
• Pour the remaining marinara sauce on top of the shells, focusing on filling the gaps between the shells.
• Cover dish with aluminum foil and bake for 35 minutes. Remove foil, then bake for an additional 5-10 minutes.
• Allow dish to cool for 5 minutes (or until the sauce stops bubbling) then serve.

Steps:

• Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool. In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside. In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside. Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!