Here’s a classic Chicken Stuffed Shells recipe—creamy, cheesy, and perfect for a comforting dinner:
Chicken Stuffed Shells (Serves 4–6)
Ingredients:
For the filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs (or 1 tbsp fresh parsley/basil, chopped)
- Salt and pepper to taste
For the sauce:
- 2 cups marinara or tomato sauce (store-bought or homemade)
- 1 tsp olive oil (optional, for flavor)
Other ingredients:
- 20–25 jumbo pasta shells, cooked according to package instructions
- Extra mozzarella or Parmesan for topping
- Fresh basil or parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions, drain, and set aside.
- Prepare filling:
- In a bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper. Mix well.
- Stuff shells:
- Spoon the chicken mixture into each cooked shell.
- Assemble:
- Spread a thin layer of marinara sauce in a 9×13-inch baking dish.
- Place stuffed shells in the dish, then pour remaining sauce over the top.
- Sprinkle extra mozzarella or Parmesan over the sauce.
- Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden.
- Serve:
- Garnish with fresh basil or parsley. Serve hot with a side salad or garlic bread.
Tips:
- For extra flavor, sauté garlic and onions in olive oil before adding to the filling.
- Leftovers store well in the fridge for 3–4 days and can be frozen before baking.
- For a creamy twist, mix a little shredded mozzarella into the sauce before pouring it over the shells.
If you want, I can also give a creamy spinach and chicken version that adds layers of veggies and a bechamel-style sauce for a richer dish.
Do you want me to give that version too?
