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Chicken Stuffed Shells

Large pasta shells filled with a creamy chicken-ricotta mixture and baked with marinara and Parmesan.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts cubed
  • 12 ounces dry jumbo pasta shells (about 1 box)
  • 15 ounces ricotta cheese
  • 5 ounces Parmesan cheese shredded and divided
  • 1 tablespoon Italian seasoning
  • 24 ounces marinara sauce (about 1 jar)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add the cubed chicken and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes; remove with a slotted spoon and set aside.
  • Bring a large pot of salted water to a boil, add the jumbo shells, and cook until al dente, about 10 minutes; drain in a colander and let shells cool slightly so they can be handled without tearing.
  • In a medium bowl, combine the cooked chicken, 15 ounces ricotta, three-quarters of the shredded Parmesan (reserve the rest for topping), and 1 tablespoon Italian seasoning; stir until well mixed.
  • Spoon a thin layer of marinara sauce into the bottom of a 9×13-inch baking pan.
  • Fill each shell with the chicken-ricotta mixture and arrange the filled shells in the prepared baking dish.
  • Pour the remaining marinara sauce evenly over the filled shells and sprinkle the remaining Parmesan cheese on top.
  • Bake in the preheated oven until heated through and cheese is melted, about 20 minutes; remove from oven and serve.

Equipment

  • 9×13 Baking Pan
  • Large Skillet
  • Large Pot
  • Colander
  • Medium mixing bowl
  • Slotted Spoon

Notes

  • Drain shells thoroughly to prevent sticking and tearing.