Chicken Stuffed Shells with Tomato Cream Sauce
Indulge in the comforting flavors of this Chicken Stuffed Shells with Tomato Cream Sauce recipe—a delicious twist on classic baked pasta dishes! Tender jumbo pasta shells are generously filled with a creamy mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, then nestled into a luscious homemade tomato cream sauce infused with garlic, Italian seasoning, and a hint of spice. The dish is topped with melty mozzarella and baked to bubbly perfection, creating a harmony of rich and savory flavors. Perfect for a cozy family dinner or an impressive meal for guests, this hearty recipe is surprisingly easy to prepare and promises to delight every pasta lover at the table. Serve it with a crisp side salad and warm garlic bread for a complete Italian-inspired feast!
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 2 cups Cooked chicken breast, shredded
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 0.5 cup Heavy cream
- 1 teaspoon Italian seasoning
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside to cool slightly.
In a mixing bowl, combine shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, parsley, garlic powder, salt, and black pepper. Stir until well combined and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, heavy cream, Italian seasoning, and red pepper flakes (if using). Simmer for 5-7 minutes, stirring occasionally. Remove from heat.
Spread about 1 cup of the tomato cream sauce on the bottom of a 9x13-inch baking dish.
Stuff each pasta shell with a generous spoonful of the chicken and cheese mixture, then arrange the stuffed shells in the baking dish in a single layer.
Pour the remaining tomato cream sauce evenly over the stuffed shells.
Sprinkle the remaining 0.5 cup of mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with extra parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 4913 mg | 214% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 29.9 g | ||
| Protein | 248.0 g | 496% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2946 mg | 227% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3474 mg | 74% | |
*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.
