Description
Delicious and comforting Chicken Parmesan Stuffed Shells feature jumbo pasta shells filled with a savory mixture of ground chicken, ricotta, mozzarella, Parmesan cheese, and Italian seasonings, all baked in marinara sauce and topped with crispy Panko breadcrumbs. This crowd-pleasing dish combines the creamy texture of the cheese filling and flavorful chicken with a crunchy topping, perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 12 ounces jumbo pasta shells
Chicken Mixture
- 2 tablespoons olive oil
- 1 lb ground chicken or boneless chicken breasts cut into small 1-inch pieces
- 1 teaspoon dried Italian seasonings
- 1/2 teaspoon salt
Cheese Filling
- 2 cups whole milk ricotta cheese
- 2 cups shredded Mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 4 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt
Other
- 4 cups marinara sauce
- 1/2 cup Panko breadcrumbs
- Optional: chopped parsley for garnish
Instructions
- Cook Pasta Shells: Bring a large pot of heavily salted water to a boil and cook the jumbo pasta shells al dente according to the package directions. Once cooked, drain the shells and set aside to cool.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add the ground chicken or chopped chicken breasts, seasoning with salt and dried Italian seasonings. Cook for 5-6 minutes or until the chicken is no longer pink inside. Remove from heat and allow the mixture to cool.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
- Prepare Filling: In a medium bowl, combine the cooled cooked chicken, ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, minced garlic, and salt. Mix well until fully incorporated.
- Assemble the Dish: Spread 2 cups of the marinara sauce evenly on the bottom of a 9×13 inch baking dish. Spoon about 2 tablespoons of the cheese and chicken filling into each cooked pasta shell, placing them filling side up in the dish.
- Add Sauce and Toppings: Pour the remaining 2 cups of marinara sauce over the stuffed shells. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top, followed by a generous layer of Panko breadcrumbs for a crunchy topping.
- Bake Covered: Cover the baking dish with nonstick aluminum foil or spray the bottom side of the foil with cooking spray to prevent sticking. Bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 5-10 minutes, or until the Panko breadcrumbs turn golden brown and crispy.
- Garnish and Serve: Optionally garnish the baked stuffed shells with chopped fresh parsley before serving hot.
Notes
- Use whole milk ricotta for a creamier filling, but part-skim ricotta can be used as a lighter alternative.
- Ground chicken can be substituted with diced boneless chicken breasts if preferred.
- Adding garlic powder is an alternative if fresh garlic is unavailable.
- Ensure pasta shells are not overcooked to prevent tearing when stuffed.
- Spraying the underside of the foil prevents breadcrumbs from sticking to the foil during baking.
- For a gluten-free version, substitute jumbo pasta shells and panko breadcrumbs with gluten-free alternatives.
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
