Chicken Parmesan Stuffed Shells Recipe
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5 from 6 votes

Chicken Parmesan Stuffed Shells

Rich cheesy Chicken Parmesan Stuffed Shells Recipe - A dynamic duo of classic chicken parmigiana and stuffed pasta shells!
Prep Time15 mins
Cook Time32 mins
Total Time47 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 601kcal
Author: Sommer Collier

Ingredients

  • 3 cups homemade marinara or store-bought
  • 24 jumbo dried pasta shells
  • 2 cups chopped cooked chicken, use up leftovers
  • 15 ounces ricotta cheese
  • 1 cup parmesan cheese
  • 1 large egg
  • 1 tablespoon dried Italian seasoning
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 cup panko breadcrumbs
  • 1/4 cup melted butter
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 400 degrees F. Pour the marinara in the bottom of a 9 X 13 inch baking dish. Place a large pot of salted water over high heat and bring to a boil.
  • Once the water is boiling, drop the pasta shells into the water and cook for 6-7 minutes, until almost cooked through. Drain the pasta.
  • Meanwhile, place the ricotta, parmesan cheese, egg, Italian seasoning, garlic, salt, and crushed red pepper in a bowl.  Mix well. Then stir in the chopped chicken.
  • Spoon the ricotta mixture into the shells. One at a time, dip the top (open side) of each jumbo shell in melted butter, then roll the top in panko bread crumbs. Place the shells panko-side-up in the baking dish.
  • Bake for 20 minutes in the center of the oven. (If the bread crumbs aren't turning brown by the 15 minute mark, turn the boiling on high for the last 3-5 minutes.) Remove the baking dish from the oven. Sprinkle mozzarella cheese over each shell. Then bake (at 400) for another 5 minutes to melt the cheese. Serve warm.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 41g | Protein: 33g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 141mg | Sodium: 1449mg | Potassium: 697mg | Fiber: 3g | Sugar: 7g | Vitamin A: 30.2% | Vitamin C: 11.3% | Calcium: 49.1% | Iron: 19%