Chicken Parmesan Stuffed Shells
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
32 shells
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Calories
136 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Stuffed Shells
Description
This recipe assembles large cooked pasta shells with a filling made from cooked seasoned ground chicken, ricotta cheese, shredded mozzarella, Parmesan, garlic, and egg to bind the mixture. The shells are then arranged in a baking dish blanketed with marinara sauce, covered again with sauce and shredded mozzarella cheese, and sprinkled with panko breadcrumbs for added texture.
After baking covered, the shells soften and absorb the tomato sauce while the cheeses melt into a creamy, slightly firm filling. Uncovering the dish near the end of baking allows the breadcrumbs to brown and crisp, contributing a pleasant contrast to the tender pasta and filling inside.
The dish is baked at 350°F until the shells are heated through and the topping achieves a golden color. It is suited for a family dinner or meal prep when you want a hearty, cheesy baked pasta dish combining poultry and Italian flavors.
Ingredients
- 12 ounces jumbo pasta shells
- 2 tablespoons olive oil
- 1 lb ground chicken about 1-inch, or boneless chicken breasts cut into small pieces
- 1 teaspoon Italian seasoning dried
- 1/2 /2 teaspoon salt
- FILLING:
- 2 cups ricotta cheese whole milk
- 2 cups mozzarella cheese divided, shredded
- 1/2 /2 cup Parmesan Cheese grated
- 1 egg large
- 4 cloves garlic minced (or 1/2 teaspoon garlic powder)
- 1/2 /2 teaspoon salt
- 4 cups marinara sauce
- 1/2 /2 cup panko breadcrumbs
- parsley optional, chopped
Instructions
- Bring a large pot of heavily salted water to a boil and boil pasta shells al dente according to package directions. Drain.
- In a large skillet, heat the olive oil over medium-high heat and add the chicken. Season with salt and the Italian seasonings. Cook chicken 5-6 minutes or untll chicken is no longer pink. Let mixture cool.
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the cooled chicken, ricotta, 1 cup of the Mozzarella cheese, Parmesan cheese, egg, garlic, and salt.
- Pour 2 cups of the marinara sauce on the bottom of a 9x13 inch pan.
- Spoon about 2 tablespoons of filling into each pasta shell and place filling side up.
- Pour the remaining marinara sauce on top of the shells and sprinkle with remaining 1 cup of mozzarella cheese. Sprinkle Panko breadcrumbs on top of the cheese.
- Cover with nonstick foil or spray the bottom side of the foil with cooking spray and cover. Bake for 20 minutes. Remove the foil and bake for 5-10 minutes or until Panko crumbs are brown.
- Garnish with chopped parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32shells
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1shell | |
| Calories | 136kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 320mg | 13% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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