If you're on the hunt for a mouthwatering Italian dish that will wow your family and friends, look no further than these Chicken Parm Stuffed Shells! Bursting with creamy ricotta, gooey mozzarella, and zesty marinara, this dish is not just a meal—it's an experience. Perfect for a cozy dinner or a gathering, these stuffed shells are easy to make and even easier to devour. With just 50 minutes of your time, you can create a comforting, cheesy masterpiece that will have everyone asking for seconds. Ready to elevate your dinner game? Let’s dive into this delectable recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a medium mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix thoroughly until well incorporated.
- If using chicken, dice or shred cooked chicken breast and fold into the cheese mixture for added protein.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Using a spoon, carefully fill each pasta shell with the cheese mixture, ensuring they are generously stuffed but not overflowing.
- Arrange the stuffed shells in the baking dish, seam side up. Pour the remaining marinara sauce evenly over the shells.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow the cheese to set.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Cook the Pasta Perfectly: Make sure to cook the jumbo shells until they are al dente. This will help them hold their shape when stuffed and baked, preventing them from becoming mushy.
- Customize Your Filling: Feel free to add other ingredients to the cheese mixture, such as spinach, sun-dried tomatoes, or even diced bell peppers for extra flavor and nutrition.
- Don’t Skip the Marinara Layer: Spreading a layer of marinara sauce on the bottom of the baking dish not only prevents sticking but also adds moisture and flavor to the shells.
- Use Fresh Herbs: For a burst of freshness, garnish your stuffed shells with chopped fresh basil or parsley before serving. It adds a lovely color and enhances the dish's aroma.
- Make Ahead: These stuffed shells can be assembled a day in advance. Just cover them tightly and refrigerate until you're ready to bake—perfect for busy weeknights!
- Adjust Cheese Quantities: If you’re a cheese lover, don’t hesitate to sprinkle extra mozzarella and Parmesan on top before baking for an even cheesier finish.
- Rest Before Serving: Allow the stuffed shells to rest for about 5 minutes after baking. This helps the cheese set and makes for easier serving. Enjoy your cooking adventure with these Chicken Parm Stuffed Shells, and watch as they become a new family favorite!
Nutrition Facts
Calories: 315kcal
Carbohydrates: 21g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 94mg
