Yummy Chicken Stuffed Shells
Indulge in the comfort of "Yummy Chicken Stuffed Shells," a crowd-pleasing casserole perfect for family dinners or potluck gatherings. This recipe combines tender jumbo pasta shells, generously stuffed with a creamy blend of shredded chicken, ricotta, mozzarella, and Parmesan cheese, flavored with garlic, Italian seasoning, and fresh parsley. The shells are nestled in marinara sauce, baked to perfection under a blanket of melted mozzarella, and make a hearty, flavor-packed meal ready in just under an hour. Easy to assemble and irresistibly cheesy, this dish is the ultimate fusion of pasta and chicken that will leave everyone reaching for seconds. Perfect for weeknights or special occasions, these stuffed shells are as satisfying as they are simple to prepare.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Cooked chicken breast, shredded
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
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, usually 9-10 minutes, until al dente. Drain, and toss the shells gently with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
In a large mixing bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, parsley, garlic powder, Italian seasoning, salt, and black pepper. Mix well until fully combined.
Spread 1 cup of marinara sauce evenly into the bottom of a 9x13-inch baking dish.
Using a spoon, carefully fill each cooked pasta shell with the chicken and cheese mixture. Arrange the stuffed shells in the prepared baking dish, open side up.
Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells, ensuring they are well-coated.
Sprinkle the remaining 1 cup of shredded mozzarella over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let the dish rest for 5 minutes before serving. Sprinkle additional chopped parsley on top for garnish, if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 303 mg | 6% | |
*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.
