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Chicken Parmesan Stuffed Shells

Chicken Parmesan Stuffed Shells

The ultimate comfort food, Chicken Parmesan Stuffed Shells is a creamy, cheesy delight that will satisfy your craving for something warm and hearty. Perfect for a cozy family dinner or a special occasion, these stuffed shells are an easy weeknight dinner that will impress everyone at the table. Make it tonight!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 32 shells
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 lb ground chicken
  • 1 teaspoon dried Italian seasonings
  • 1/2 teaspoon salt
  • 2 cups whole milk ricotta cheese
  • 2 cups shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 4 cloves garlic
  • 4 cups marinara sauce
  • 1/2 cup Panko breadcrumbs
  • optional chopped parsley

Equipment

  • Mixing Bowl
  • Oven
  • Large Pot
  • Grater
  • Skillet
  • Frying Pan
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Start by bringing a large pot of heavily salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until they’re al dente. Once done, drain the shells, and set them aside to cool slightly.
  2. Next, heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, seasoning it with salt and the dried Italian seasonings. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink. Remove from heat and let it cool.
  3. While the chicken cools, preheat your oven to 350 degrees Fahrenheit. This is the perfect temperature for baking our stuffed shells.
  4. In a medium bowl, combine the cooled chicken with ricotta cheese, 1 cup of the shredded Mozzarella cheese, grated Parmesan cheese, the egg, minced garlic, and salt. Mix everything together until well combined, creating a rich and creamy filling.
  5. Now, it’s time to assemble! Pour 2 cups of the marinara sauce onto the bottom of a 9x13 inch baking pan. This will keep the shells moist while baking.
  6. Use a spoon to fill each pasta shell with about 2 tablespoons of the chicken filling. Place the filled shells in the pan, ensuring they’re facing up to showcase their cheesy goodness.
  7. Once all the shells are filled, pour the remaining marinara sauce over the top. Sprinkle the remaining 1 cup of shredded Mozzarella cheese on top, followed by a generous dusting of Panko breadcrumbs for that extra crunch.
  8. Cover the pan with nonstick foil, or spray the underside of the foil with cooking spray to prevent sticking. Bake in the preheated oven for 20 minutes.
  9. After 20 minutes, carefully remove the foil and continue to bake for an additional 5 to 10 minutes, or until the Panko breadcrumbs are golden brown and crispy.
  10. Once out of the oven, garnish with chopped parsley if desired, and let it cool slightly before serving. Enjoy the deliciousness!

Notes

Keep any leftovers in an airtight container in the fridge for up to three days. They reheat beautifully in the oven!