This version of stuffed shells became my go to for family gatherings the first winter I learned to roast garlic properly. I discovered the combination of deep roasted garlic folded into a classic Alfredo while testing ways to turn leftover rotisserie chicken into a show stopping meal. The result is rich and silky, with the roasted garlic adding mellow sweetness and the cheeses giving a stringy, satisfying finish that even picky teens request.

I remember bringing a pan of these to a potluck and watching the plate empty faster than anything else on the table. Texturally the dish is a balance of tender pasta, creamy ricotta filling and melted cheese on top. The roasted garlic fades into the sauce rather than overwhelming it, so the chicken and herbs still shine. It feels indulgent, yet simple enough to make on a weeknight when you want comfort without fuss.

Ingredients

• Roasted garlic: One head of garlic, roasted until cloves are soft and caramelized. Look for firm bulbs without green shoots. Roasting mellows sharpness and adds a sweet, buttery depth.
• Pasta shells: Twenty jumbo pasta shells. Choose high quality dried shells for consistent shape and bite. Cook to al dente so they hold the filling without becoming mushy.
• Chicken: Three cups shredded cooked chicken. A rotisserie bird is ideal for convenience and depth of flavor but leftover roasted chicken works well.
• Cheeses: Ricotta three quarters cup, mozzarella three cups shredded divided, Parmesan one and a quarter cups grated divided. Freshly grate Parmesan for best melting and flavor.
• Binder and seasoning: One large egg, two tablespoons chopped flat leaf parsley, one teaspoon Italian seasoning, half teaspoon kosher salt and quarter teaspoon black pepper. The egg helps the filling set and parsley keeps the dish bright.
• Alfredo sauce: Butter four tablespoons, heavy cream sixteen ounces total divided, one tablespoon all purpose flour, salt and half teaspoon black pepper to taste. The flour plus a splash of cream creates a stable thickener for baking.

Instructions

Roast the garlic: Preheat the oven to 400 degrees F. Remove loose outer papery skin but leave skins on individual cloves. Slice 1/4 to 1/2 inch off the top to expose cloves. Place on a square of foil, drizzle with two teaspoons olive oil and massage into the cloves. Wrap tightly and roast on a baking sheet for 30 minutes or until a gentle squeeze yields tender, caramelized cloves. Let cool enough to handle before squeezing out the cloves. Cook the shells: Lower oven temperature to 375 degrees F after the garlic is roasted. Spray a 9 by 13 inch dish with cooking spray. Bring a large pot of salted water to a rolling boil and cook the twenty jumbo shells for about nine to eleven minutes until al dente. Drain and spread on a rimmed sheet or towel to cool and prevent sticking while you prepare the filling and sauce. Prepare the filling: In a large bowl lightly beat the egg with a fork. Add three cups shredded chicken, three quarters cup ricotta, one cup shredded mozzarella, half cup grated Parmesan, two tablespoons chopped parsley, one teaspoon Italian seasoning, half teaspoon kosher salt and quarter teaspoon black pepper. Fold until evenly combined. The mixture should be moist but not runny so it stays in the shells during assembly. Make the roasted garlic Alfredo: Squeeze roasted garlic cloves from skins into a small bowl and mash with a fork. In a small saucepan melt four tablespoons butter over low to medium heat. Add one and three quarter cups heavy cream and the mashed garlic and warm gently without boiling. Whisk in one and a quarter cups Parmesan until melted and smooth then season with salt and half teaspoon black pepper. In a small bowl whisk one tablespoon flour with the remaining quarter cup heavy cream to a slurry. Add the slurry to the sauce and stir until it thickens to a coat the back of a spoon consistency. Assemble and bake: Pour one cup of the Alfredo into the prepared baking dish and spread to coat the bottom. Spoon filling into each shell and arrange seam side up in the dish. Pour remaining sauce evenly over the shells. Cover tightly with foil and bake at 375 degrees F for twenty five minutes. Remove foil and sprinkle remaining two cups mozzarella and half cup Parmesan over the top. Return to oven five to ten minutes until cheese is melted and bubbling and edges are hot. Finish and garnish: Let the pan rest five minutes after removing from oven to allow the sauce to set slightly. Garnish with additional chopped parsley before serving. For clean slices use a wide spatula and serve with a crisp green salad.

Storage Tips

After serving let the pan cool to room temperature for no more than two hours then cover tightly with foil or transfer portions to airtight containers. Refrigerate for up to three days. To freeze portioned pieces wrap in plastic and then foil or use freezer safe containers for up to three months. To reheat from frozen defrost overnight in the refrigerator then bake at 350 degrees F covered until heated through about thirty to forty minutes. For best texture reheat covered for most of the time then remove foil for the last ten minutes to refresh the top.

Ingredient Substitutions

If you need a lighter option swap half and half for heavy cream though the sauce will be thinner and slightly less rich. For a lower sodium profile use low sodium chicken and a reduced salt Parmesan and adjust seasoning to taste. Cottage cheese can replace ricotta if blended briefly for a smoother texture. To make a vegetarian version omit chicken and fill with sautéed spinach and mushrooms plus an extra half cup ricotta to maintain body.

Serving Suggestions

Serve with a bright salad of arugula, lemon vinaigrette and shaved fennel to cut through the richness. Garlic bread or a crusty baguette are natural partners for soaking up extra sauce. For wine pairings choose a medium bodied Chardonnay or a light red like Pinot Noir. Garnish with fresh parsley and a little extra grated Parmesan right before serving for a fresh, polished presentation.

Cultural Background

The idea of stuffing pasta shells is rooted in Italian tradition of filling pasta with cheeses and meats for celebratory meals. This version blends classic Italian techniques with American comfort cuisine by using a cream based sauce and rotisserie chicken. Roasted garlic is a technique used across Mediterranean cooking to transform the pungency of raw garlic into sweet, spreadable gold that integrates seamlessly into sauces and spreads.

Seasonal Adaptations

Summer calls for lighter additions like fresh basil and chopped sun dried tomatoes folded into the filling. In autumn add roasted butternut squash cubes and a pinch of nutmeg for a warming twist. For winter holidays consider stirring in a handful of chopped roasted chestnuts and replacing parsley with fresh thyme for an earthy note. The core technique remains the same while seasonal produce alters the flavor profile elegantly.

Meal Prep Tips

To streamline weeknight cooking roast the garlic up to three days ahead and store in the refrigerator. Shred the chicken and mix the filling in advance then refrigerate in a covered bowl. Assemble the shells in the dish and cover tightly then bake when convenient. This strategy keeps active time under thirty minutes on the day you plan to serve and delivers a fresh baked finish that still tastes homemade.

Cooking for others is one of my favorite ways to show care. These shells are proof that a few thoughtful steps like roasting garlic and using a binding egg transform simple ingredients into a memorable meal. Make the recipe yours by adjusting herbs or adding vegetables and enjoy the way it brings people to the table.