Are you looking for a fantastic dinner of the week? These delicious Shells stuffed with chicken Three types of cheese and seasoned with your favorite pasta sauce are filled up to the edge with grated chicken. Ready in an hour or not, these padded pasta shells deserve a place on your “favorite meals” list!
Plush shells are surprisingly easy to prepare, but offer a filling and abundant meal that the whole family loves. In addition, they make great leftovers for lunch the next day or for a recovery meal later in the week.
If you are not a fan of ricotta, you can instead replace low fat cheese. This option adds proteins, but some prefer consistency or flavor. You can also put the cottage in a blender or kitchen robot before mixing it with the rest of the ingredients. Try this version of filled shells prepared with cottage and meat sauce!
Ingredients for stuffed chicken shells
Here’s what you need to prepare this tasty pasta dish:
- Jumbo pasta shells (about 20)
- Pasta sauce in barter
- Cooked and grated chicken (I use chicken with the turrosto but you could use chicken or thigh breasts)
- Ricotta
- Chopped mozzarella
- Grated Parmesan
- Large egg
- Dry parsley (or fresh parsley)
- Kosher salt
- Ground black pepper
Make sure to review the recipe card at the end of the post for exact amounts and instructions of the ingredients!
How to prepare chicken stuffed shells
This dish is easy to prepare in advance and extract when you are ready to cook. Here’s how to do it:
- First of all, preheat the oven to 350 degrees F. Then prepare a 9 x 13 -inch pan spraying it with kitchen spray and then distribute ⅓ of the pasta sauce in the bottom of the pan.
- Cook the shell paste on “al dente” according to the directions of the package. Drain the pasta and set aside. I like to season some olive oil to prevent them from attacking.
- In a large bowl, beat the egg. Add the ricotta, 1 cup of mozzarella, parmesan, parsley, salt and pepper. Mix well. Add the cooked chicken and mix to cover.
- Fill each shell with the chicken mixture and put them in the pan. Use a big spoon or even your clean hands!
- Pour the remaining pasta sauce on the shells, then cover the pan with an aluminum sheet. Cook for 30 minutes.
- Remove the tin sheet and sprinkle the remaining 1 cup of mozzarella on the shells. Finally, report the dish to the oven to cook uncovered for another 5-10 minutes or until the cheese melted.
Faq
How early can I do this dish?
Prepare and prepare your filled shells with chicken up to 24 hours in advance, then keep them well covered in the refrigerator. However, I would stop before passage 5; Pour the pasta sauce and add the cheese just before being ready to cook. Otherwise, the shells can absorb some of the sauce.
How do I keep shells filled with remaining chicken?
Once cooled at room temperature, transfer the remaining shells to an airtight container. Keep in the refrigerator for 3-4 days. Heat in the microwave oven or in an oven at 350 degrees until it is hot.
What is the best pasta sauce to use?
Use your favorite marinara sauce, or if you don’t have one, look for a high quality drug sailor to drugs Rao’s homemade seafaring sailor sauce (Certainly more expensive, but we love fresh and tasty taste!)
Marinara sauce is the perfect sauce to be used in all those last -minute dinners. Or, if you are up to par, you can even use our homemade meat sauce that I use in my mother’s lasagna!
What are some variations of recipes?
- Add the spinach cooked to the ricotta filling before filling the pasta shells.
- Try different cheeses, such as cottage or exchange cheese fully for part-skim versions.
- Do it with homemade Alfredo sauce or pesto sauce instead of meat tomato sauce.
What should I serve with shells filled with chicken?
Personally, I like them with a little fresh bread and a simple green salad. Try this simple garlic bread from fryer to an air or grandmother’s Italian bread.
Try my other recipes of padded shells
- The shells filled with peppers pizza are stuffed with ricotta, Italian seasoning and Parmesan and cubes. Top with pizza sauce and you have an easy dinner that is a great turning point in night pizza!
- These oven -shaped plush shells are undoubtedly a favorite of a reader! They are also full of three types of cheese, therefore seasoned with meat sauce and more mozzarella before cooking golden brown perfectly!
- These shells stuffed with chicken Alfredo combine the richness of a creamy Alfredo sauce with succulent grated chicken shells and jumbo pasta. Curso with spicy ricotta, garlic sauce and a lot of Parmesan. Winner, winner, chicken dinner!
Other pasta recipes that you will love
You will find tons of popular recipes with pasta here. For now, try some of these family favorites:
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Shells stuffed with chicken
These shells stuffed with chicken are full of grated chicken, three types of cheese and seasoned with pasta sauce. Ready in about an hour, these padded pasta shells will quickly become a favorite of the family!
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Instructions
Preheat the oven to 350 degrees F. Prepare a 9 x 13 -inch pan, spraying it with kitchen spray, then distribute ⅓ of the pasta sauce on the bottom.
Cook the shells of pasta on al dente according to the directions of the package.
In a large bowl, beat the egg. Add the chicken, the ricotta, 1 cup of mozzarella, parmesan, parsley, salt and pepper. Mix well.
Fill each shell with the filling and put it in the pan.
Pour the remaining pasta sauce on the shells and cover the pan with a sheet of tin.
Cook for 30 minutes.
Remove the tin sheet and sprinkle the remaining 1 cup of mozzarella on the shells. Return to the oven to cook uncovered for another 5-10 minutes or until the cheese melted.
Notes
You can enjoy this dish with fewer calories, but with additional proteins if you replace a low -fat cottage for ricotta! Replace it in a 1: 1 ratio, using the same amount of ricotta requested. Leave the consistency as it is or put the cottage in a blender or kitchen robot before mixing it with the rest of the ingredients.
Nutrition
Service: 1service | Calories: 556Kcal | Carbohydrates: 33G | Protein: 31G | Fat: 34G | Saturated fat: 16G | Polynsaturo fat: 2G | Monolysatuine fat: 13G | Trans fat: 0.5G | Cholesterol: 127mg | Sodium: 1018mg | Potassium: 677mg | Fiber: 3G | Sugar: 6G | Vitamin A: 1184Iu | Vitamin C: 11mg | Soccer: 456mg | Iron: 3mg
