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My husband usually cringes when I announce “New recipe for dinner tonight!” as many of them don’t live up to the hype. But I found a nice one the other day and thought I’d share.

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Creamy, cheesy goodness for the win.

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I always try to follow the ingredient list to the letter the first time out, but my spouse isn’t crazy about ricotta cheese so I blended half cottage/half ricotta and it was fabulous.

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Though when it came time to filling and rolling the noodles, I realized I had a problem.

I didn’t skimp… and would run out of filling long before the desired 8.

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So I had to make another half a bowl. This was the perfect amount … I recommend starting off that way if you want to give this one a whirl.

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Here are my tweaks –

I used a cooked rotisserie chicken, rosemary and garlic seasoned. I chopped, didn’t shred.

Recipe calls for 2 cups Alfredo sauce but to be honest I think it could use more. We like things saucy.

I’ll be making this one again and think I might add some fresh spinach next time I roll.

Please use fresh garlic.

Enjoy!

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