Chicken Stuffed Shells Recipe
I love stuffed shells… From Italian and taco stuffed shells all the way to chicken stuffed shells. Chicken stuffed shells are a great way to make good use of left over chicken. I have seen many different recipes all using different methods but I decided to try this one. I prefer Italian flavors over cream of mushrooms soup and such. Even though I am not a big fan of ricotta cheese a lot of it goes into this recipe. Not only does ricotta go into this recipe but mozzarella and parmesan cheeses go into it as well. I really like the fresh garlic in the stuffing mixture; it adds a great amount of flavor. This recipe is very easy and all of the stuffing ingredients can be mixed in a food processor to save time. Serve with garlic bread. Enjoy.
Ingredients:
1 box jumbo uncooked pasta shells
6 garlic cloves (minced)
2 chicken breasts (cooked and shredded)
1 (30 oz) container ricotta cheese
1/3 cup Italian breadcrumbs
1 ½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoons dried parsley
6 basil leaves (torn)
1/3 cup half and half
28 oz pasta sauce
¼ cup parmesan cheese
1 cup mozzarella cheese
Cooking Instructions:
Step 1: Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.
Step 2: Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.
Step 3: Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.
(Makes 4 servings)
Pity we can’t get these giant pasta shells here in Greece. The recipe sounds great.
Only three on a plate…you’ve got to be kidding me!!! The photo is so tempting!!!!
Oh dear,I can finish all three at one bite. It simply looks delicious and I can feel my mouth drooling.
sounds tempting… i think i’ll try it in the week-end… i’ll be back with the impressions
i use this same recipe for stuffed manocotti
easier to handle to stuff and serve
Awesome recipe. I’d have to make twice as much as I don’t have an off switch when it comes to pasta!
I used to do manicotti but I find these shells easier to stuff…I have a recipe I get requested often but this sounds tempting….but first I think I need to try the Taco Shells!
I love these stuffed shells as well Bobby. I have never added chicken as mine have always been a spinach/ricotta version…but these sure sound tempting!!
I don’t get it. What are they for? How can you possibly put a shell inside of a chicken, let alone a jumbo one?
Just found your site and this looks great! I also don’t prefer ricotta and often substitute cottage cheese–going to try these…as soon as I try the taco ones!!
These look so gooood! I love stuffed shells, but I usually use a ground beef with spinach red sauce recipe. I am definitely going to have to try these. I am subscribing to your RSS feed based on this recipe alone!
Oh man, that sounds delicious! Great work on the pictures as well.
Those look awesome!
Oh wow, I made these tonight. They are awesome. I was actually encouraged to make the leftovers ahead of time so that they can be heated up easily for dinner tomorrow.
I think it’s a lot more than 4 servings though! We easily fed four, and have enough leftover to eat it again tomorrow night.
Yum! I’m going to look through your other websites now. You may have just become my new favorite person
I love stuffed shells but for some reason my husband hates them- yours make me want to declare a girl’s night and I will just make him a steak!
I’d eat the photo the shells look so good, lol. I’d love to make ‘em and share with the family this Sunday when we get together for an early Christmas, but I’m stuck baking. And baking. And baking.
I am already hungry looking at these amazing pics !
I slightly modified the recipe (skipped the garlic and ricotta cheese, but added some oregano). Came our delicious. Thanks for the recipe!
Could you use cheese sauce for this…….. instead of pasta sauce?
Carrie - Sure, I think that would taste pretty good.
Carrie-I’ve made this a few times. It is fantastic with alfredo sauce as well as marinara. I actually came back here to print out the recipe for Easter dinner tomorrow
I made these tonight. Wonderful! I forgot to put the parmesan cheese in it and had to substitute the half and half with cream. It was still really good. It was really good. Saving this recipe! Thanks.