Ingredients:
24 jumbo pasta shells
2 cups shredded cooked chicken
1 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Alfredo sauce, homemade or store-bought
1 1/2 cups shredded mozzarella cheese
Chopped fresh parsley for garnish
Directions:
BROCCOLI CAULIFLOWER SALAD
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BROCCOLI CAULIFLOWER SALAD
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My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
