Chicken Parmesan Stuffed Shells
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
311 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Chicken Parmesan Stuffed Shells
Description
In these stuffed shells, cooked pasta shells are filled with pieces of breaded chicken and slices of mozzarella cheese. The dish is assembled in a baking dish layered with homemade or store-bought spaghetti sauce. The stuffed shells are covered with remaining sauce and topped with a blend of shredded mozzarella and Parmesan cheese before baking until hot and bubbly.
The flavor balances the savory, crispy breaded chicken with creamy melted mozzarella and tangy tomato sauce. Fresh chopped basil sprinkled at serving adds a subtle herbaceous note. Baking melds all ingredients into a cohesive casserole with melted cheese and sauce enveloping each shell.
This recipe offers flexibility through its freezer-friendly preparation; the fully assembled dish (prior to baking) can be frozen for up to three months and baked when needed. Variations include swapping chicken for cooked meatballs. Toothpicks may be used to secure the filling within shells during assembly.
Ingredients
- 1 pound pasta shells cooked according to package directions, large or jumbo
- 8-10 breaded chicken strips cooked (I like the packaged, frozen parmesan-crusted chicken strips)
- 1 pound mozzarella cheese in a block
- 1 quart spaghetti sauce see below for our favorite sauce recipe
- mozzarella to taste, shredded, blended
- Parmesan Cheese to taste, shredded, blended
- basil chopped, to taste, fresh
For Homemade Sauce
- 1 tablespoon olive oil
- 1/2 cup onion very finely chopped
- 800 grams San Marzano Tomatoes whole, peeled; DOP
- 3 teaspoons salt or to taste, you want to keep salting until the acid taste of the tomatoes is balanced out
Instructions
- Pre-heat oven to 375-degrees. Cut chicken strips into 1 1/2 inch pieces (4-5 pieces per strip). You want it to be about the same size as the shells.Cut cheese into strips (as if you were cutting them to serve with crackers) to your desired thickness.
- Spread about 1/2 cup of spaghetti sauce over the bottom of a 9x13 glass baking dish.
- Place the cheese on top of a chicken piece and stuff inside the shell, putting in a toothpick to hold it together if needed). Place the prepared stuffed shells in the baking dish.
- Cover evenly with remaining spaghetti sauce. Top with shredded Mozzarella/Parmesan blend.
- Bake for 20-25 minutes or until sauce is hot and bubbly. Let stand for 5-10 minutes before serving. Top with fresh basil and serve.
For the Sauce
- Heat the olive oil in a sauce pan. Add onion and cook until onion is soft and translucent. Add the tomatoes and use an immersion blender to blend until smooth. (If you don't have an immersion blender, you can throw the sauce in a blender instead.)
- Add salt, to taste. Allow to simmer on low, stirring occasionally until ready to serve.
Notes
- Freeze the prepared but unbaked stuffed shells by wrapping tightly with plastic wrap and foil for up to 3 months.
- Defrost in the refrigerator before baking as directed for a convenient meal.
- Substitute cooked meatballs in place of chicken for a different filling option.
- Use toothpicks to keep stuffed shells together if filling tends to fall out during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 691mg | 29% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 211mg | 21% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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