Chicken Stuffed Shells
These Chicken Stuffed Shells are baked with tender pasta shells filled with a creamy chicken and ricotta mixture, topped with rich marinara sauce and melted mozzarella cheese. A hearty, comforting dinner that’s perfect for family meals or gatherings.
Ingredients
- 20 –24 jumbo pasta shells
- 2 cups cooked chicken shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese plus more for topping
- ½ cup grated Parmesan cheese
- 1 egg lightly beaten
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 3 cups marinara sauce
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- Prepare the filling: In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff the shells: Spoon the chicken and cheese mixture into each cooked shell.
- Assemble the dish: Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed shells on top, then cover with the remaining marinara sauce. Sprinkle with additional mozzarella cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is melted and bubbly.
- Garnish & serve: Sprinkle with fresh parsley before serving warm.
Notes
- You can use rotisserie chicken for quick prep.
- For a creamier texture, add ½ cup cream cheese to the filling.
- This recipe can be made ahead and refrigerated for up to 24 hours before baking.