Written by Anna Carroll
February 7 was National Fettuccine Alfredo Day, and as much as we love a deliciously slurpy noodle over here at TA, we’re also looking forward to the Big Game this weekend!
Watch this recipe in full here.
Subbing in giant shells, stuffed with a flavourful ricotta mixture and draped in a rich alfredo sauce, takes this classic to the next level - a perfect addition to your Game Day spread.
Giant shells make the cutest little cheesy footballs, which everyone will surely enjoy!
Cook the shells ahead of time and gently strain them. They can break easily. Add a small amount of oil to a rimmed baking sheet and lay out the shells. Gently toss them in the oil to stop them from drying out.
Alfredo Footballs
Ingredients
- 1 box giant pasta shells, cooked and lightly oiled
- 2 cups ricotta, or cottage cheese
- 2 cups mozzarella cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Fresh or dried parsley
- 2 eggs
- 1 chicken breast, seasoned with Broil King The Perfect Steak spice rub, cooked and shredded *see note
Sauce
- 2 cups heavy cream
- 2 tablespoons butter
- 1 cup parmesan cheese, freshly grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Equipment
- Large pot
- Small pot
- Bowls, various sizes
- Measuring cups
- Measuring spoons
- Wooden spoons
- Tasting spoons
- Baking dish
- Strainer
- Frying pan
Directions
Preheat the oven to 350F. Brush a baking dish with oil.
In a medium size pot, bring the cream, spices, and butter up to a low simmer. Allow to thicken while you mix the filling together.
Stir in the parmesan cheese. Keep warm.
In a bowl, combine the ricotta cheese, half the shredded cheese, eggs, herbs and spices. Gently fold in the shredded chicken. Taste for seasoning and season with salt.
Pour a small amount of Alfredo sauce into the baking dish to coat the bottom. Take a shell and fill it with ricotta mixture. Place it opening down into the baking dish. Continue with the remaining shells and place them snugly in a single layer. Top with Alfredo sauce and remaining cheese.
Bake for 20-25 minutes until the sauce is bubbly, the filling is warm and the cheese is browned. Sprinkle with parsley and serve immediately.
Note:
How to cook the chicken
Set the oven to 350F.
Heat a pan over medium-high heat.
Season the chicken with salt and Broil King The Perfect Steak spice rub.
Place 2 teaspoons of oil in the pan.
Brown the chicken on both sides – about 2 minutes per side.
Put in the oven for about 15 minutes, or until the internal temperature reaches 165F.
Allow chicken to cool before shredding.