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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Servings:
Calories: 120kcal
Ingredients
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.