Description
This Chicken Parmesan Stuffed Shells recipe features jumbo pasta shells filled with a savory mixture of ground chicken, ricotta, mozzarella, and Parmesan cheeses, baked in marinara sauce with a crispy Panko breadcrumb topping. It’s a comforting, family-friendly Italian-American dish perfect for dinner.
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 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
Sauce & Topping
- 4 cups marinara sauce
- 1/2 cup Panko breadcrumbs
- Optional: chopped parsley for garnish
Instructions
- Cook the Pasta Shells: Bring a large pot of heavily salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to the package directions. Drain the shells and set aside.
- Prepare the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the ground chicken and season with salt and dried Italian seasonings. Cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Remove from heat and allow the mixture to cool.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
- Make the Filling: In a medium bowl, combine the cooled cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, and salt. Mix well until evenly incorporated.
- Assemble the Dish: Pour 2 cups of marinara sauce evenly into the bottom of a 9×13 inch baking dish. Carefully spoon about 2 tablespoons of the chicken and cheese filling into each cooked pasta shell, filling each generously. Arrange the stuffed shells in the baking dish, filling side up.
- Add Sauce and Topping: Pour the remaining 2 cups of marinara sauce over the shells. Sprinkle the remaining 1 cup mozzarella cheese evenly on top, followed by the Panko breadcrumbs to create a crispy topping.
- Bake Covered: Cover the baking dish with nonstick foil or spray the underside of regular foil with cooking spray to prevent sticking and cover. Bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil carefully and continue baking for an additional 5-10 minutes, or until the Panko breadcrumbs turn golden brown and crispy.
- Garnish and Serve: Remove from the oven and optionally garnish with chopped parsley before serving hot.
Notes
- Be sure not to overcook the pasta shells in boiling water—they should be al dente to hold the filling properly.
- Let the cooked chicken cool before mixing with the cheeses to prevent curdling the ricotta and egg.
- You can substitute ground chicken with ground turkey if preferred.
- Use freshly grated Parmesan for the best flavor and texture.
- For a crispier topping, broil the dish for 1-2 minutes after baking instead of just baking uncovered.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven.
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg
