Chicken Parmesan Stuffed Shells
These Chicken Parmesan Stuffed Shells are a cheesy, creamy, and comforting twist on a classic favorite. Perfect for family dinners or meal prep!
Servings: 6 servings
Ingredients
- 12 ounces jumbo pasta shells
- 2 tablespoons olive oil
- 1 lb ground chicken or boneless chicken breasts cut into small pieces
- 1 teaspoon dried Italian seasonings
- 0.5 teaspoon salt
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 4 cloves garlic minced (or 1/2 teaspoon garlic powder)
- 4 cups marinara sauce
- 0.5 cup Panko breadcrumbs
- chopped parsley optional garnish
Instructions
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse with cold water to stop the cooking process. Set aside on a baking sheet lined with parchment paper, ensuring they don’t stick together.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground chicken or finely chopped chicken breasts, 1 teaspoon dried Italian seasonings, and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is no longer pink and cooked through, about 6-8 minutes. Add the minced garlic during the last minute of cooking to release its flavor without burning. Remove from heat and let cool slightly.
- In a large mixing bowl, combine 2 cups of ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, and the cooked chicken mixture. Mix well until all ingredients are evenly incorporated. This mixture should be creamy and slightly firm enough to hold its shape when stuffed.
- Preheat your oven to 375°F (190°C). Spread 2 cups of marinara sauce evenly on the bottom of your baking dish. Carefully spoon the chicken and cheese filling into each jumbo shell, filling them generously but not overstuffing. Place each stuffed shell in the baking dish over the marinara sauce.
- Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup Panko breadcrumbs over the top for a cheesy, crispy finish. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the topping is golden and bubbly.
- Remove from the oven and let the dish rest for 5 minutes before serving. Sprinkle chopped parsley on top for a fresh pop of color. Serve alongside a crisp salad or crusty bread.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowls
- Baking Dish
- Spoon or Small Cookie Scoop
- Aluminum Foil
Notes
- Do not overcook the pasta shells; they should be al dente to prevent mushiness after baking.
- Use the egg in the filling to help bind ingredients and keep filling intact inside shells.
- Cover the baking dish with foil during baking to keep shells moist and prevent the sauce from drying out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze before baking for up to 3 months.
- For a vegetarian version, substitute chicken with sautéed spinach, mushrooms, or roasted vegetables.