Description
Chicken Parmesan Stuffed Shells feature jumbo pasta shells filled with a flavorful mixture of ground chicken, ricotta, mozzarella, and Parmesan cheeses, baked in marinara sauce and topped with crispy Panko breadcrumbs for a deliciously satisfying Italian-inspired meal.
Ingredients
Scale
Pasta and Chicken
- 12 ounces jumbo pasta shells
- 2 tablespoons olive oil
- 1 lb ground chicken or boneless chicken breasts cut into small pieces, about 1-inch
- 1 teaspoon dried Italian seasonings
- 1/2 teaspoon salt
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
Sauce and Topping
- 4 cups marinara sauce
- 1/2 cup Panko breadcrumbs
- optional chopped parsley for garnish
Instructions
- Boil Pasta Shells: Bring a large pot of heavily salted water to a boil and cook the jumbo pasta shells al dente according to package directions. Drain well and set aside.
- Cook Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the ground chicken, season with salt and dried Italian seasonings, and cook for 5-6 minutes or until the chicken is no longer pink. Remove from heat and allow the mixture to cool.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells.
- Prepare Filling: In a medium bowl, combine the cooled cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, minced garlic, and salt. Mix well to form the filling.
- Assemble in Baking Dish: Spread 2 cups of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Spoon about 2 tablespoons of the filling into each cooked pasta shell and arrange the filled shells filling-side up in the baking dish.
- Add Sauce and Toppings: Pour the remaining 2 cups marinara sauce over the shells. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top, then sprinkle 1/2 cup of Panko breadcrumbs over the cheese layer.
- Bake Covered: Cover the dish with nonstick foil (or spray the foil with cooking spray to prevent sticking) and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 5-10 minutes, or until the Panko breadcrumbs turn golden brown and crispy.
- Garnish and Serve: Remove from oven, garnish with chopped parsley if desired, and serve warm.
Notes
- Use whole milk ricotta for creamier filling; part-skim ricotta can be substituted for a lighter option.
- Be careful not to overcook pasta shells; al dente texture helps hold the filling better.
- Panko breadcrumbs add a nice crunchy topping; substitute with regular breadcrumbs if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
