Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. It's freezing outside, snow is falling, finals are coming and all you want to eat is something easy and cheesy that will feed you for a week. The perfect choice? These chicken Alfredo stuffed shells.
Chicken Alfredo stuffed shells
Estimated cost per serving: $1.50
Ingredients:
- 1 cooked chicken breast, shredded
- 1 box jumbo pasta shells
- 1 15-ounce container of ricotta cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1 jar Alfredo sauce
- 1 cup Parmesan cheese (divided into two halves)
- 1 cup mozzarella cheese
Directions:
- Preheat the oven to 350°.
- Bring a large pot of water to boil. While waiting, you may want to shred the chicken.
- Cook the pasta shells for 10-12 minutes until tender. While these cook, make the filling.
- In a bowl, combine the ricotta, egg, Italian seasoning, chicken and half of the Parmesan until fully mixed.
- Pour half of the Alfredo sauce into the bottom of a 13x9 baking dish.
- Drain the shells and begin to stuff them. Spoon about two tablespoons of filling into each shell and place into the sauced pan.
- Repeat until the pan is full (we made about 21 shells).
- Bake, covered with aluminum foil, for 20 minutes. Remove the foil and bake for another 10.
Serves eight.
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