Chicken Parmesan Stuffed Shells
Cheesy Chicken Parmesan Stuffed Shells made with ricotta, mozzarella, and marinara. Perfect for cozy dinners or impressing guests in just 40 minutes.
You know how certain recipes just remind you of home, even if it’s not something you grew up eating? That’s exactly how these Chicken Parmesan Stuffed Shells feel for me. It all started on a Sunday when I was desperately craving lasagna, but also didn’t have the energy to layer noodles and wait for it to bake forever.
I found a half-used box of jumbo shells in the pantry and decided to wing it. (Don’t we all have those let’s-see-what-happens cooking moments?) The result? A dish so comforting and cheesy, it practically begged to be added to the regular dinner rotation. My kids loved it, and even my husband, who swears he’s not a pasta guy, went back for seconds.
Now, every time I make this recipe, it reminds me of how something amazing can come from a little creativity and a lot of cheese.
Why You’ll Love This Chicken Parmesan Stuffed Shells Recipe?
- All the Comfort of Chicken Parm: But with way less effort and mess.
- Cheese Lovers Unite: Ricotta, Parmesan, mozzarella—need I say more?
- Perfect for Sharing: It’s the kind of dish that brings people together, whether it’s family dinner or a casual get-together.
- Easily Customizable: You can swap out ingredients, make it vegetarian, or even spice it up.
Ingredient Notes:
Every ingredient in this dish plays its part in making it the ultimate comfort food.
- Jumbo Pasta Shells: These little pockets are perfect for holding all the cheesy, saucy goodness.
- Ricotta Cheese: It’s creamy and mild, creating the perfect filling base.
- Parmesan Cheese: Adds that salty, nutty flavor that balances out the richness.
- Mozzarella Cheese: Melts into gooey perfection on top.
- Marinara Sauce: A good-quality jarred sauce works great, but homemade? Even better.
- Egg: Helps bind the filling so it stays put when baked.
- Fresh Herbs and Spices: Parsley, rosemary, and a hint of nutmeg give the dish a fresh, slightly unexpected twist.
How To Make Chicken Parmesan Stuffed Shells?
Cooking this dish is as satisfying as eating it. Here’s how to make it happen:
1. Cook the Pasta Shells
Start by boiling a large pot of salted water. Cook the shells for 4-6 minutes—just long enough to soften them without turning them mushy. Drain and arrange them in your baking dish. Pro tip: If some shells tear, don’t stress. You can hide the imperfections under sauce and cheese!
2. Mix the Filling
In a medium bowl, stir together the ricotta, Parmesan, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper. It’ll smell amazing already. The filling should be creamy but not runny.
3. Stuff the Shells
Take a spoon (or use your hands if you’re feeling brave) and fill each shell with 1-2 tablespoons of the cheese mixture. Arrange them in your dish like little soldiers, ready for their marinara blanket.
4. Add Sauce and Cheese
Pour marinara sauce generously over and around the shells. Then top with shredded mozzarella. Go heavy-handed here—this isn’t the time to skimp on cheese.
5. Bake
Cover the dish tightly with foil and bake at 350°F for 25 minutes. Want that golden, bubbly top? Remove the foil for the last 3-5 minutes of baking.
6. Serve and Enjoy
Let the dish rest for a few minutes before diving in. Garnish with fresh parsley for a pop of color, and serve it alongside garlic bread or a crisp salad.
Storage Options:
This recipe is just as good the next day, which is always a bonus.
- In the Fridge: Store in an airtight container for up to 4 days. Reheat in the oven or microwave.
- In the Freezer: Assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding an extra 15-20 minutes.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. Assemble it the day before, refrigerate, and bake it when you’re ready.
What if I don’t have jumbo shells?
You can use manicotti or even layer the filling lasagna-style. It’ll still taste amazing.
Can I freeze leftovers?
Definitely. Just store them in an airtight container and reheat in the oven or microwave.
So, there you have it—Chicken Parmesan Stuffed Shells that are cheesy, comforting, and ridiculously easy to make. It’s one of those dishes that just feels like a hug on a plate. What’s your go-to comfort food? I’d love to hear about it in the comments!
Chicken Parmesan Stuffed Shells
Ingredients
- 20 jumbo pasta shells approximately half a 12-ounce box
- 3 cups marinara sauce homemade or a 24-ounce jar
- 15 ounces ricotta cheese
- ⅔ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon chopped fresh rosemary
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 pinch crushed red pepper flakes
- 1 cup shredded mozzarella cheese
Instructions
Prepare the Baking Dish and Oven:
- Preheat the oven to 350°F (175°C). Lightly grease or spray a 9×13-inch baking dish with cooking spray and set aside.
Cook the Pasta Shells:
- Bring a large pot of salted water to a boil. Partially cook the jumbo pasta shells for 4-6 minutes until slightly tender but not fully cooked. Drain and arrange the shells in the prepared baking dish.
Prepare the Cheese Filling:
- In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper flakes. Stir until the mixture is well blended and creamy.
Stuff the Pasta Shells:
- Using a spoon or piping bag, fill each shell with 1-2 tablespoons of the ricotta mixture. Arrange the stuffed shells neatly in the baking dish.
Assemble the Dish:
- Spoon the marinara sauce generously over and around the stuffed shells, ensuring they are well covered. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake the Dish:
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. If a golden and bubbly top is desired, remove the foil during the final 3-5 minutes of baking.
Serve and Enjoy:
- Allow the casserole to cool slightly before serving. Garnish with additional parsley if desired.
