Chicken Parmesan Stuffed Shells

So, let me spill the beans — or more accurately, the cheesy chicken goodness — about one of my go-to recipes: Chicken Parmesan Stuffed Shells. Imagine all the comfort of Chicken Parm, but add a bit of childhood nostalgia with jumbo pasta shells. This dish was born on a wild Tuesday night when I just threw stuff together because, honestly, who has time for complicated? It’s a little bit of Italy meeting your sweater-on-the-couch vibe. Perfect for family dinners or impressing new friends with minimal effort. You gotta give it a whirl!

My family can’t get enough of it! I’ve got this picky eater at home (love you, babe) who never meets a new dish without a skeptical look, but boy, did that change with these babies! I remember the first time I whipped them up, just seeking to use the last stubborn box of jumbo shells sitting in the pantry. But now? It’s like, “Oh look, it’s Chicken Parmesan Shell Night!” They vanish faster than I can say “dinner’s ready!”

Why You’ll Love This Chicken Parmesan Stuffed Shells

– You can totally fake being a fancy chef without breaking a sweat.
– It’s comfort food at its finest, with gooey cheese and rich sauce.
– Perfect for those moments when you’re craving pasta but want something a bit different.
– Kid-friendly, husband approved, and makes great leftovers — if any remain!

How to Make It

Picture this: you’re chatting with me over the kitchen counter while I casually whip these up. Boil those big pasta shells until they’re like, al dente — not mushy, please! Then, stir up some shredded chicken (yay, shortcut), ricotta, and spinach. Dump in a giant handful of mozzarella. Stuff the shells like they owe you money and nestle them into a pool of marinara. Top them with more cheese and bake until bubbly ‘cause more cheese is never wrong. Sip wine, if that’s your jam, because we deserve it for adulting today!

Ingredient Notes

– **Jumbo Shells**: These bad boys are the hangout spots for all the cheesy goodness. Don’t overcook them, or they’ll rip open in protest.
– **Pre-cooked Chicken**: Life-saver of a busy mom. I grab a rotisserie chicken or steal leftovers. Timesaver FTW!
– **Marinara Sauce**: Go for something store-bought if you’re in a rush. Extra points if it’s homemade. Once used diced tomatoes in desperation — not advised.

Recipe Steps

1. Preheat oven to 375°F (190°C).
2. Boil jumbo shells until al dente and drain.
3. Mix shredded chicken, ricotta, and spinach in a bowl.
4. Fill each shell with the chicken mixture and place in a baking dish.
5. Cover shells with marinara sauce and mozzarella cheese on top.
6. Bake for 25-30 minutes until bubbly and golden.
7. Serve hot and enjoy the cheesy goodness!

What to Serve It With

Tips & Mistakes

Keep notes of egging your pet cat or letting the sauce go haywire everywhere. Also, when I threw them in at a higher temp and had crunchy shells — whoops!

Storage Tips

Wrap ‘em up or toss ‘em in an airtight container if there are any survivors. Fridge for a few days, or toss ‘em in the freezer too. Trust me, cold ones for breakfast rival cold pizza.

Variations and Substitutions

Swap out that chicken with ground turkey, try a vegan cheese if you’re feeling adventurous, or use a different pasta sauce in a pinch. Once used tofu – won’t recommend without loads of seasoning!

Frequently Asked Questions

Chicken Parmesan Stuffed Shells

This baked pasta dish features jumbo shells stuffed with a savory mixture of seasoned chicken, ricotta, and spinach, topped with marinara sauce and melted mozzarella cheese.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 20 shells jumbo pasta shells
• ▢ 2 cups cooked chicken breast, shredded
• ▢ 1.5 cups ricotta cheese whole milk
• ▢ 1 cup fresh spinach, chopped lightly packed
• ▢ 2 cups marinara sauce homemade or store-bought
• ▢ 1.5 cups mozzarella cheese, shredded
• ▢ 0.25 cups parmesan cheese, grated
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 teaspoon dried Italian seasoning

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Cook the jumbo pasta shells according to package directions until al dente; drain and set aside.
• In a large bowl, combine shredded chicken, ricotta cheese, chopped spinach, garlic powder, black pepper, and Italian seasoning. Mix well.
• Spread 1 cup of marinara sauce across the bottom of a 9x13 inch baking dish.
• Stuff each cooked shell with the chicken and cheese mixture and place them in the baking dish.
• Pour remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella and grated parmesan cheese over the top.
• Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
• Allow to cool for 5 minutes before serving.

Notes

For best flavor, prepare the dish a day ahead and refrigerate overnight before baking. Leftovers can be stored in the fridge for up to 3 days.