Chicken and Veggie Stuffed Pasta Shells
Elevate your weeknight dinner game with these irresistible Chicken and Veggie Stuffed Pasta Shells, a hearty and wholesome dish that combines tender jumbo pasta shells with a rich filling of shredded chicken, creamy ricotta, and sautéed vegetables like zucchini, red bell pepper, and spinach. Perfectly seasoned with Italian herbs and topped with marinara sauce and melted mozzarella, this baked pasta recipe strikes the perfect balance of comfort and nutrition. With its vibrant flavors and melty cheese topping, this family-friendly meal is great for meal prepping or impressing guests. Serve it bubbly and golden straight from the oven, garnished with fresh parsley for a finishing touch.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Cooked chicken breast, shredded
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 piece Small zucchini, diced
- 1 piece Red bell pepper, diced
- 2 cups Spinach, chopped
- 1 piece Egg, beaten
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced zucchini and red bell pepper to the skillet. Cook for 5-6 minutes until the vegetables are tender.
Stir in the chopped spinach and cook for another 2-3 minutes, until wilted. Remove from heat and allow the vegetable mixture to cool slightly.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, and grated Parmesan cheese. Mix well.
Add the cooked vegetable mixture, the beaten egg, Italian seasoning, salt, and black pepper to the bowl. Stir until all ingredients are fully combined.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with about 2-3 tablespoons of the chicken and veggie mixture, and arrange them in the baking dish, open side up.
Pour the remaining 1 cup of marinara sauce over the stuffed shells, ensuring they are evenly coated.
Sprinkle the remaining 0.5 cup of shredded mozzarella over the top of the shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 625 mg | 48% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
