Chicken Parmesan Stuffed Shells
Indulge in these Chicken Parmesan Stuffed Shells, a comforting dish featuring tender pasta shells filled with a creamy ricotta mixture, topped with marinara sauce, mozzarella, and Parmesan, then baked to perfection.
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 9x13-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.