Lentil and Tomato Pasta with Garlicky Yogurt

Name: Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 16 shells jumbo pasta shells; 2 cups cooked chicken; 1 cup ricotta cheese; 1 cup mozzarella cheese; 1.5 cups alfredo sauce; 0.25 cup parmesan cheese; 1 teaspoon salt; 0.25 teaspoon black pepper; 0.5 teaspoon garlic powder

Chef

Method

1
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
10 min
2
While the pasta cooks, dice the onion and mince the garlic.
3
In a large skillet, heat the olive oil over medium heat, add the onion, and sauté until translucent.
5 min
4
Add the minced garlic to the skillet and cook until fragrant.
1 min
5
Stir in the tomato puree, drained lentils, salt, and pepper, then simmer until the sauce thickens slightly.
8 min
6
Mix the yogurt with one minced garlic clove in a small bowl until smooth.
7
Toss the cooked pasta into the skillet with the tomato lentil sauce, stirring to coat.
1 min
8
Serve the pasta warm with a generous dollop of the garlicky yogurt on top.

Next recipe

Feed

4 servingsItalian-American

Chicken Alfredo Stuffed Shells

Cook

0

Chef

Ingredients

0 of 9 available

Method

1
Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
10 min190°C
2
Boil the pasta shells until just tender, following the package timing. Drain and cool briefly until easy to handle.
10 minboiling
3
Combine the cooked chicken, ricotta, black pepper, and garlic powder in a bowl.
3 min
4
Spread 1 cup Alfredo sauce in a 9-by-13-inch baking dish. Stuff each shell with the chicken mixture and arrange the shells in the dish.
5 min
5
Pour the remaining Alfredo sauce over the shells. Sprinkle with mozzarella and Parmesan.
2 min
6
Bake uncovered until the sauce is bubbling and the cheese is melted, about 25 minutes.
25 min190°C
7
Rest the baked shells for 5 minutes before serving.
5 min