Chicken Parmesan Stuffed Shells
70% authentic · Italian-American
A creative twist combining the flavors of Chicken Parmesan with pasta, featuring jumbo pasta shells stuffed with seasoned chicken, ricotta, and mozzarella, baked in marinara sauce.
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Ingredients
- Jumbo pasta shells12 oz
- Ground chicken1 lb
- Ricotta cheese15 oz
- Parmesan cheese1/2 cup grated, plus more for topping
- Mozzarella cheese1 cup shredded, plus more for topping
- Egg1 large
- Garlic2 cloves minced
- Dried basil1 teaspoon
- Dried oregano1 teaspoon
- Marinara sauce24 oz
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water.
- 3
While shells cook, heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add ground chicken, salt, pepper, basil, and oregano. Cook, breaking up the chicken, until browned and cooked through. Drain any excess fat.
- 4
In a bowl, combine cooked chicken, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, and the egg. Mix well.
- 5
Spread about 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- 6
Stuff each cooked shell with the chicken and cheese mixture. Arrange the stuffed shells in the baking dish over the sauce.
- 7
Pour the remaining marinara sauce over the stuffed shells. Top with additional mozzarella cheese and Parmesan cheese.
- 8
Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- 9
Let rest for 5 minutes before serving.
