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To make Chicken Parmesan Stuffed Shells, gather these main ingredients: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, grated - 1/2 cup Parmesan cheese, grated - 1 cup marinara sauce (plus extra for topping) These ingredients bring together a blend of flavors and textures. The jumbo pasta shells hold the filling perfectly. The cooked chicken adds a hearty touch. Creamy ricotta, melty mozzarella, and sharp Parmesan create a cheesy delight. Next, you need some seasoning to boost the flavor: - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste The garlic powder adds warmth. Dried Italian herbs bring a fresh, aromatic taste. Salt and pepper enhance all the flavors. This mix makes every bite tasty. For a finishing touch, consider these garnishes: - Fresh basil leaves - Extra marinara sauce for topping Fresh basil adds a pop of color and freshness. A drizzle of marinara sauce on top gives a nice contrast. These extras make your dish look great and taste even better. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Cook the jumbo pasta shells until they are al dente. Follow the package instructions. Drain them and set aside. - In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, and half of the Parmesan. - Sprinkle in the garlic powder, dried Italian herbs, salt, and pepper. Mix it all well until smooth and creamy. - Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish. - Take each cooked pasta shell and stuff it with about 2-3 tablespoons of the chicken mixture. Place them in the baking dish, opening side up. - Pour the remaining marinara sauce over the stuffed shells. Make sure they are well coated. - Top it all off with the rest of the mozzarella and Parmesan cheese. - Cover the baking dish with aluminum foil. This helps the shells cook evenly. Bake for 20 minutes. - After 20 minutes, remove the foil. Bake for another 10-15 minutes. The cheese should be bubbly and golden brown. To make your Chicken Parmesan Stuffed Shells great, cook the shells until they are al dente. This means they should be firm but not hard. If they are too soft, they can break when you stuff them. Aim for about 9 minutes of boiling time. The right cheese ratios are key too. Use equal parts mozzarella and Parmesan in the filling for a rich taste. The mozzarella melts well, while Parmesan gives a nice flavor. Mix them well to ensure every bite is cheesy and tasty. Add spices or herbs to the filling for more flavor. I like using garlic powder and dried Italian herbs like oregano, basil, or thyme. These spices make the chicken taste fresh and lively. You can also mix in some chopped spinach for added nutrients and color. Using a homemade marinara sauce can elevate your dish. Store-bought sauce is fine, but making your own adds a personal touch. Simmering tomatoes, garlic, and herbs creates a deep flavor that complements the stuffed shells perfectly. Cover the baking dish with foil while baking. This step traps steam and helps the shells heat evenly. After 20 minutes, remove the foil to let the cheese get golden and bubbly. Baking times are crucial for a perfect meal. Bake covered for 20 minutes, then uncovered for 10-15 more. Check that the cheese is fully melted and slightly browned. This gives you that cheesy, gooey texture everyone loves. Pro Tips Choose the Right Pasta: Opt for high-quality jumbo shells to ensure they hold the filling well and provide a satisfying bite. Make Ahead: Prepare the stuffed shells in advance and refrigerate them before baking. This allows the flavors to meld together beautifully. Extra Cheese: For an extra cheesy experience, mix in additional cheeses like provolone or gouda into the filling or sprinkle on top. Garnish for Freshness: Always finish with fresh basil or parsley to enhance presentation and add a burst of freshness to the dish. {{image_2}} You can change up the protein in this dish. Ground turkey or beef works well. For a vegetarian option, try using cooked mushrooms or lentils. These swaps keep the dish hearty and delicious. Different cheese combinations can also add flavor. If you don't have ricotta, cottage cheese is a great substitute. You can mix in some feta for a tangy twist. Feel free to experiment with different blends of cheese. This recipe shines with marinara sauce, but you can get creative. Pesto adds a fresh, herbal flavor that pairs nicely with chicken. Alfredo sauce gives a creamy texture that many love. You can also try different marinara sauces. Look for spicy varieties for a kick or sweet ones for a milder taste. Each sauce can change the whole dish's vibe, so explore what works for you. These stuffed shells are great as a main dish. Pair them with a fresh side salad for a balanced meal. A nice Caesar or garden salad can add crunch and color to your plate. Garlic bread is another fantastic option. The crispy, buttery bread complements the cheesy shells perfectly. You can serve these shells as an appetizer too, cutting them into smaller portions for sharing. Enjoy them any way you like! After a delicious meal, store any leftovers in airtight containers. This keeps them fresh and prevents odors. You can eat them within three to four days. When reheating, use the oven for best results. Heat them at 350°F (175°C) until warm throughout. You can also use the microwave, but it may not keep them crispy. To freeze your stuffed shells, let them cool completely. Then, place them in freezer-safe containers. You can also wrap them well in plastic wrap and foil. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Bake them at 375°F (190°C) until heated through, about 25-30 minutes. In the fridge, Chicken Parmesan Stuffed Shells last about three to four days. Watch for signs of spoilage like a sour smell or mold. If they smell off or look strange, it's best to throw them away. Keeping track of these signs helps you enjoy your meal safely. If you don’t have ricotta cheese, you can use cottage cheese. Blend it for a smooth texture. Cream cheese is another option. Mix it with a bit of milk to soften it. You can also try some mashed tofu for a dairy-free choice. You can use regular pasta shells, but it will change the dish. Stuffing smaller shells is more challenging. You may need to adjust the baking time. Keep an eye on them to make sure they cook through. To prepare in advance, assemble the dish but don’t bake it. Cover it tightly with foil and store it in the fridge. You can also freeze it for later. Just add extra baking time if it’s frozen. These stuffed shells pair well with a fresh salad. Garlic bread is also a great choice. A side of steamed veggies can add color and nutrients. You can even serve it with a nice glass of red wine. Check for bubbling cheese on top. The cheese should be golden brown. You can also use a fork to see if the filling is hot inside. Let them cool for a few minutes before serving. This helps the flavors settle. This blog post outlined a tasty recipe for Chicken Parmesan Stuffed Shells. We covered key ingredients, like jumbo shells, chicken, and cheeses. I shared step-by-step instructions for preparing, mixing, and baking. You learned helpful tips for texture and flavor, as well as fun ingredient swaps. In summary, this dish offers versatility, making it perfect for many occasions. Try it out and enjoy every cheesy bite!

Cheesy Chicken Parmesan Stuffed Shells

Delicious stuffed pasta shells filled with chicken, cheeses, and marinara sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, grated
  • 0.5 cup Parmesan cheese, grated
  • 1 cup marinara sauce (plus extra for topping)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  • In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, garlic powder, dried Italian herbs, salt, and pepper. Mix until thoroughly combined.
  • Spread a layer of marinara sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish.
  • Stuff each cooked pasta shell with the chicken mixture, about 2-3 tablespoons per shell. Place the stuffed shells in the baking dish, opening side up.
  • Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated.
  • Sprinkle the remaining mozzarella and Parmesan cheese on top of the sauce.
  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Let cool for a few minutes before serving. Garnish with fresh basil leaves.

Notes

Let cool for a few minutes before serving. Garnish with fresh basil leaves.
Keyword baked, cheesy, chicken, pasta, stuffed shells