Shelly's Recipe

ALFREDO FLORENTINE CHICKEN STUFFED SHELLS

Category: Pasta - Baked

1/2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
1 egg
1 heaping tsp minced garlic
1/8 tsp oregano and pepper
2 cups cooked, shredded chicken
1/2 cup grated Parmesan cheese
1 1/2 cups shredded Mozzarella cheese, divided
16 jumbo pasta shells, cooked and drained
Alfredo Sauce (recipe below)

In a bowl, combine first 5 ingredients; mix well. Stir in chicken, Parmesan and 1 cup Mozzarella. Heat oven to 350. Pour half of the Alfredo sauce in the bottom of an 11x7 inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Alfredo Sauce:
3/4 cup butter
1 1/2 cups half and half
3/4 cup grated Parmesan cheese
1/4 tsp pepper
Garlic powder to taste

Melt butter in a large saucepan over medium-low heat. Stir in half and half; cook and stir until bubbly. Stir in Parmesan cheese, pepper and garlic powder and cook and stir until cheese is melted and sauce is creamy.