Jumbo shells are stuffed with shredded chicken, roasted corn, and Italian cheese, and slathered in a smoky Alfredo sauce for a fun twist on the classic!
Prep Time45mins
Cook Time20mins
Total Time1hr5mins
Course: Dinner, Main Course
Cuisine: American, Italian
Servings: 6
Author: Mandy Jackson
Ingredients
FOR THE CORN
1cupfrozen corn kernels
1/2cupdiced yellow onion
1teaspoonolive oil
1/4teaspoonkosher salt
1/8teaspoonblack pepper
FOR THE SAUCE
2tablespoonsunsalted butter
4cloves of garlic,chopped
2cupsheavy cream
1cupshredded parmesan,divided
1tablespoonsmoked paprika
FOR THE SHELLS
6ouncesjumbo shells
1cupwhole milk ricotta cheese
1 1/2cupscooked shredded chicken
1cupshredded mozzarella cheese
1/4teaspoonkosher salt
Directions
FOR THE CORN
Preheat oven to 425 degrees.Place corn and onion on a baking sheet and toss with olive oil, salt, and pepper to coat. Roast 25-30 minutes, tossing halfway through, until corn begins to brown.
FOR THE SAUCE
Place the butter and garlic in a saucepan and heat over medium-low. Once the butter has melted, add the cream and stir frequently until heated through. Add 1/2 cup of parmesan and the smoked paprika and stir until cheese is melted. Pour sauce into a large baking pan.
FOR THE SHELLS
Preheat oven to 350 degrees. Cook shells according to package directions and strain. Turn onto a baking sheet in a single layer to prevent sticking as they cool.In a large bowl, combine the roasted corn, ricotta, shredded chicken, mozzarella, and salt.Fill each prepared shell with the chicken mixture and place in the baking dish on top of the sauce. Sprinkle with remaining 1/2 cup parmesan cheese and bake 20 minutes, until sauce is bubbling and cheese is melted. Serve immediately.
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