Chicken Parm Stuffed Shells
This comforting recipe features jumbo pasta shells filled with a rich blend of ricotta, mozzarella, parmesan, shredded chicken, and marinara, then topped with breadcrumbs and baked to golden perfection. A hearty, flavorful Italian-inspired dish.
6 Servings
Ingredients
- 18 jumbo pasta shells cooked to al dente
- 1 cup fat-free ricotta cheese
- 10 oz cooked shredded chicken breast
- 2¼ cups marinara sauce divided
- 2 oz parmesan cheese shredded
- 3 oz 2% mozzarella cheese shredded
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 –3 tbsp breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread ½ cup of marinara sauce evenly across the bottom of the dish and set aside.
Prepare the filling.
- In a medium bowl, combine the ricotta cheese, 1 oz of the mozzarella, 1 oz of the parmesan, ½ cup of marinara sauce, Italian seasoning, and salt and pepper to taste. Stir until smooth. Gently fold in the shredded chicken until evenly distributed.
Stuff the shells.
- Using a spoon, carefully fill each cooked and cooled pasta shell with the prepared chicken and cheese mixture. Arrange the filled shells in the prepared baking dish in a single layer.
Top and finish assembling.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella and parmesan cheeses, then finish with a light layer of breadcrumbs.
Bake.
- Place the baking dish in the preheated oven and bake uncovered for 30 minutes, or until the cheese is fully melted and the top is lightly golden. Allow to cool slightly before serving.
Notes
To make this recipe gluten-free, substitute the jumbo pasta shells with a certified gluten-free version. Replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure the marinara sauce is labeled gluten-free, as some store-bought brands may contain gluten-containing additives.