chicken stuffed shells recipe
Try this chicken stuffed shells recipe for a delicious twist on the classic! Jumbo shells are stuffed with ricotta and chicken, then smothered in alfredo sauce.
Equipment
- 1 Large pot
- 1 Baking dish
- 1 Mixing bowls
- 1 Spoon
- 1 Knife
- 1 Oven
Ingredients
- 1 package jumbo pasta shells
- 2 cups cooked chicken shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cups marinara sauce
- 2 cloves garlic minced
- 1 tablespoon fresh basil chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine the chicken, ricotta, half of the mozzarella, half of the Parmesan, garlic, basil, salt, and pepper.
- Stuff each pasta shell with the chicken mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
Feel free to add spinach or other vegetables to the filling for added nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.
Leftovers can be stored in the refrigerator for up to 3 days.