Description
These Chicken Parmesan Stuffed Shells combine the flavors of classic Chicken Parmesan with creamy ricotta-stuffed pasta shells, baked in marinara sauce and topped with melted mozzarella and crispy panko crumbs for the ultimate Italian-inspired comfort meal.
Ingredients
Scale
- 20 jumbo pasta shells: holds the cheesy filling perfectly
- 2 cups cooked shredded chicken: adds hearty flavor and protein
- 1 1/2 cups ricotta cheese: provides a creamy texture
- 2 cups shredded mozzarella cheese: melts beautifully for a gooey finish
- 1/2 cup grated Parmesan cheese: adds nutty, salty flavor
- 1 large egg: binds the filling ingredients
- 1 teaspoon garlic powder: enhances the Italian aroma
- 1 teaspoon Italian seasoning: infuses classic herb flavor
- 3 cups marinara sauce: rich tomato base for baking
- 1/2 cup panko bread crumbs: creates a crispy topping
- 2 tablespoons olive oil: helps brown the topping
- 2 tablespoons chopped parsley or basil: for garnish and freshness
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a large bowl, mix shredded chicken, ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, and Italian seasoning until well combined.
- Spread 1 cup of marinara sauce over the bottom of the baking dish.
- Stuff each shell with the chicken mixture and place them in the prepared dish.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- In a small bowl, mix panko bread crumbs with olive oil, then sprinkle over the top of the shells.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Garnish with chopped parsley or basil before serving.
Notes
- Don’t overcook the shells — slightly undercooked pasta holds its shape better.
- Use rotisserie chicken for convenience and extra flavor.
- To freeze, assemble the shells before baking and store for up to 3 months.
- Substitute cottage cheese for ricotta if desired.
- Add red pepper flakes for a spicy version.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
Keywords: Chicken Parmesan Stuffed Shells, stuffed pasta recipe, chicken ricotta shells, baked chicken pasta, Italian comfort food