Description
Delicious Chicken Parmesan Stuffed Shells combine tender jumbo pasta shells filled with a flavorful mixture of ground chicken, ricotta, mozzarella, and Parmesan cheeses, baked in a rich marinara sauce and topped with crispy Panko breadcrumbs for a comforting and satisfying Italian-American dish perfect for family dinners.
Ingredients
Scale
Pasta
- 12 ounces jumbo pasta shells
- 2 tablespoons olive oil
Chicken Mixture
- 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
- Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the jumbo pasta shells until al dente according to package directions, then drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chopped chicken, season with salt and Italian seasonings, and cook for 5-6 minutes or until no longer pink. Remove from heat and allow to cool.
- Preheat Oven: Set the oven to 350 degrees F (175 degrees C) to prepare for baking.
- Prepare Filling: In a medium bowl, mix together the cooled chicken, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, minced garlic, and salt until well combined.
- Assemble Dish: Pour 2 cups of marinara sauce on the bottom of a 9×13 inch baking dish. Stuff each cooked pasta shell with about 2 tablespoons of the chicken and cheese filling and place them filled side up in the dish.
- Add Sauce and Topping: Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup mozzarella cheese on top, followed by the Panko breadcrumbs.
- Bake Covered: Cover the dish with nonstick foil (sprayed on the underside to prevent sticking) and bake for 20 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for an additional 5-10 minutes, or until breadcrumbs are golden brown and bubbly.
- Garnish and Serve: Remove from oven and optionally garnish with chopped parsley before serving.
Notes
- For a vegetarian version, substitute ground chicken with cooked lentils or mushrooms and omit chicken-based seasonings.
- Use gluten-free jumbo pasta shells and gluten-free breadcrumbs to make this recipe gluten-free.
- To make ahead, you can assemble the dish and refrigerate overnight before baking.
- Ensure not to overcook the pasta when boiling as it will continue cooking in the oven.
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg
