Part 3/8:
This baked pasta dish is a wholesome, make-ahead meal that combines comfort with nutrition. The process involves:
Shredding the chicken (bit by bit, saving some for other recipes).
Preparing a creamy filling with ricotta, spinach (frozen works well), freshly chopped basil, garlic powder, salt, pepper, and an egg for binding.
Cooking pasta shells slightly less than al dente to avoid over-softening during baking.
Assembling in a casserole dish, filling each shell with the chicken mixture, then covering with store-bought Alfredo sauce, shredded mozzarella, and Parmesan.
Baking until bubbly and browned.