Description
Chicken Parmesan Stuffed Shells are a delicious twist on classic Italian flavors, featuring jumbo pasta shells filled with a savory mixture of shredded chicken, ricotta cheese, mozzarella, and Parmesan. Baked in a rich marinara sauce and topped with gooey melted cheese, this main-course dish is perfect for a family dinner or special occasions. Full of comforting flavors and satisfying textures, these stuffed shells will quickly become a favorite in your recipe collection.
Ingredients
Units
Scale
Pasta & Filling
- 20 jumbo pasta shells
- 2 cups cooked, shredded chicken breast
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce & Topping
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese, for topping
- 1/4 cup grated Parmesan cheese, for topping
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Preheat Oven & Cook Pasta Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the jumbo pasta shells, and cook according to package instructions until just al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare Chicken Filling: In a large bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, basil, parsley, salt, and black pepper. Mix thoroughly until well combined and creamy.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the chicken-cheese mixture, being careful not to overfill so the shells don’t break.
- Assemble the Dish: Lightly grease a 9×13-inch baking dish with olive oil. Spoon about 1 cup of marinara sauce onto the bottom of the dish. Arrange the stuffed shells in a single layer over the sauce.
- Top with Sauce & Cheese: Pour the remaining marinara sauce evenly over the shells. Sprinkle with the reserved mozzarella and Parmesan cheeses on top for a cheesy crust.
- Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.
- Serve: Let the dish cool for 5 minutes before serving. Garnish with extra parsley or basil if desired. Enjoy!
Notes
- You can use rotisserie chicken for convenience and extra flavor.
- Feel free to add chopped spinach or sautéed mushrooms to the filling for added vegetables.
- Make ahead: Assemble the dish up to 24 hours ahead and refrigerate before baking.
- This recipe can be doubled for freezer-friendly meals; assemble and freeze before baking.
Nutrition
- Serving Size: 3-4 stuffed shells
- Calories: 410
- Sugar: 6g
- Sodium: 980mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
