Chicken Stuffed Shells: A Delicious and Easy Recipe

Chicken Stuffed Shells: Prepare to embark on a culinary adventure that will transform your weeknight dinners! Imagine tender jumbo pasta shells, overflowing with a creamy, savory mixture of shredded chicken, ricotta cheese, and fragrant herbs, all baked to golden perfection under a blanket of melted mozzarella. This isn’t just a meal; it’s a comforting hug on a plate.

While the exact origins of stuffed shells are debated, they are undoubtedly rooted in the rich Italian-American tradition of transforming simple ingredients into heartwarming feasts. This dish speaks to the resourcefulness and love that Italian immigrants poured into their cooking, adapting classic Italian flavors to the ingredients available in their new home. It’s a celebration of family, togetherness, and the joy of sharing a delicious meal.

People adore Chicken Stuffed Shells for so many reasons. The combination of textures – the slight chew of the pasta, the creamy filling, and the gooey cheese – is simply irresistible. The flavor profile is equally enticing, offering a delightful balance of savory chicken, tangy ricotta, and aromatic herbs. But perhaps the biggest draw is the convenience. This dish is surprisingly easy to assemble, making it perfect for busy weeknights. Plus, it’s a fantastic make-ahead meal that can be prepared in advance and baked when you’re ready to eat. Get ready to experience the magic of this classic comfort food!

this Recipe

Ingredients:

• 1 (12 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (24 ounce) jar marinara sauce
• 1 cup shredded mozzarella cheese

Preparing the Pasta Shells

Okay, let’s start with the foundation of our dish – the pasta shells! It’s crucial to cook them just right; we want them tender enough to eat, but firm enough to hold all that delicious filling without falling apart. Trust me, nobody wants a shell-splosion in their baking dish!

1. Bring a large pot of salted water to a rolling boil. I always say, don’t skimp on the salt! It seasons the pasta from the inside out. Think of it like a little spa day for your shells.
2. Add the jumbo pasta shells to the boiling water. Gently stir them to prevent sticking. We don’t want any shell-on-shell crime happening in there.
3. Cook the shells according to package directions, but reduce the cooking time by 2 minutes. This is key! We want them al dente, meaning “to the tooth” in Italian. They should still have a slight bite to them. They’ll continue to cook in the oven, so undercooking slightly is better than overcooking.
4. Drain the pasta shells in a colander and rinse with cold water. This stops the cooking process and prevents them from sticking together. Rinsing also helps cool them down so you can handle them without burning your fingers.
5. Gently lay the cooked shells on a baking sheet lined with parchment paper. This prevents them from sticking to each other while you prepare the filling. A little olive oil drizzled on the parchment paper won’t hurt either!

Making the Chicken Filling

Now for the star of the show – the chicken filling! This is where we’ll pack in all the flavor. Don’t be afraid to experiment with different herbs and spices to make it your own. I’m giving you the base recipe, but feel free to get creative!

1. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is nice and hot before adding the chicken. This will help it brown nicely.
2. Add the ground chicken to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through. Ensure there are no pink bits left. Nobody wants undercooked chicken!
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. The aroma of sautéing onions and garlic is one of my favorite things in the world. It just screams “comfort food!”
4. Drain off any excess grease from the skillet. This will prevent the filling from being too greasy. You can use a spoon to carefully scoop out the grease, or you can tilt the skillet and let the grease drain into a bowl.
5. In a large bowl, combine the cooked ground chicken mixture, ricotta cheese, Parmesan cheese, parsley, egg, oregano, salt, and pepper. Mix well until everything is evenly combined. The egg acts as a binder, helping the filling hold together.

Stuffing the Shells

This is the fun part! Get your hands dirty (or use a spoon, if you prefer) and stuff those shells with the delicious chicken filling. Don’t be shy – pack them full!

1. Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated for even cooking.
2. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds a layer of flavor.
3. Using a spoon or your hands, carefully stuff each cooked pasta shell with the chicken filling. Be gentle so you don’t break the shells. I find that using a small spoon helps to get the filling all the way to the bottom of the shell.
4. Arrange the stuffed shells in the baking dish, seam-side up. This will help the filling stay inside the shells.
5. Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated. Don’t be afraid to use a little extra sauce – it will keep the shells moist and flavorful.
6. Sprinkle the shredded mozzarella cheese over the top of the shells. This will create a beautiful, bubbly, cheesy topping.

Baking the Stuffed Shells

Almost there! Now it’s time to bake our masterpiece. The aroma that will fill your kitchen while these are baking is simply divine. Prepare to be hungry!

1. Cover the baking dish with aluminum foil. This will prevent the cheese from browning too quickly and will help the shells cook evenly.
2. Bake in the preheated oven for 20 minutes.
3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Keep an eye on the shells to make sure the cheese doesn’t burn.
4. Let the stuffed shells cool for a few minutes before serving. This will allow the cheese to set slightly and will prevent you from burning your mouth.

Serving Suggestions

These Chicken Stuffed Shells are delicious on their own, but they also pair well with a variety of side dishes. Here are a few of my favorites:

• Garlic bread: Because who doesn’t love garlic bread with pasta?
• A simple green salad: To add a touch of freshness and balance out the richness of the shells.
• Steamed vegetables: Such as broccoli, asparagus, or green beans.
• A glass of red wine: For a truly Italian-inspired meal.

Enjoy your delicious Chicken Stuffed Shells! I hope you love them as much as I do.

Conclusion:

This Chicken Stuffed Shells recipe isn’t just another pasta dish; it’s a comforting, flavorful experience that’s surprisingly easy to pull off. From the creamy ricotta filling bursting with savory chicken and herbs to the rich, tangy tomato sauce blanketing each shell, every bite is a symphony of textures and tastes. I truly believe this is a must-try recipe for anyone looking to impress without spending hours in the kitchen. It’s the kind of meal that brings everyone to the table, eager to dig in and share stories.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a spicier kick, add a pinch of red pepper flakes to the sauce or a dash of hot sauce to the chicken mixture. If you’re a cheese lover (and who isn’t?), try incorporating different types of cheese into the filling. A little mozzarella, provolone, or even some crumbled goat cheese would add a unique dimension to the flavor profile.

Serving suggestions are endless. A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the pasta. Garlic bread, toasted to golden perfection, is always a welcome addition for soaking up every last drop of that delicious sauce. And for a complete meal, consider adding a side of roasted vegetables like broccoli, asparagus, or bell peppers.

Looking for variations? If you’re short on time, you can use pre-cooked rotisserie chicken to speed up the process. Or, if you’re feeling adventurous, try substituting the chicken with ground turkey or sausage for a different flavor profile. For a vegetarian option, simply replace the chicken with sautéed mushrooms, spinach, or zucchini. You can also experiment with different types of pasta sauce, such as a creamy Alfredo sauce or a pesto sauce. The possibilities are truly endless!

I’ve made this Chicken Stuffed Shells recipe countless times, and it’s always a crowd-pleaser. It’s perfect for weeknight dinners, potlucks, or even special occasions. It’s also a fantastic make-ahead meal. You can assemble the shells ahead of time and bake them just before serving, making it ideal for busy weeknights or when you’re entertaining guests. Simply cover the assembled dish with foil and refrigerate for up to 24 hours. When you’re ready to bake, remove the foil and bake as directed, adding a few extra minutes to the cooking time if necessary.

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed hit with both kids and adults, and it’s sure to become a new family favorite. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece!

I can’t wait to hear about your experience making this Chicken Stuffed Shells recipe. Please, don’t hesitate to share your photos, comments, and variations in the comments section below. I’m always eager to learn from your experiences and see how you’ve made the recipe your own. Happy cooking! And remember, the best meals are those shared with loved ones. Enjoy!