Classic Chicken Stuffed Shells
Ingredients:
1 pound jumbo pasta shells
2 cups cooked and shredded chicken
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon chopped fresh parsley
Salt and pepper to taste
2 cups marinara sauce
Directions:
Preheat the oven to 375°F.
Cook the pasta shells according to package directions until al dente. Drain and rinse under cold water.
In a large bowl, mix together the chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper.
Spoon the chicken mixture into the cooked pasta shells.
Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish and spoon the remaining marinara sauce on top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Spinach and Feta Chicken Stuffed Shells
Ingredients:
1 pound jumbo pasta shells
2 cups cooked and shredded chicken
1 cup ricotta cheese
1 cup crumbled feta cheese
1 cup chopped spinach
1/4 cup chopped fresh basil
Salt and pepper to taste
2 cups marinara sauce
Directions:
Preheat the oven to 375°F.
Cook the pasta shells according to package directions until al dente. Drain and rinse under cold water.
In a large bowl, mix together the chicken, ricotta cheese, feta cheese, spinach, basil, salt, and pepper.
Spoon the chicken mixture into the cooked pasta shells.
Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish and spoon the remaining marinara sauce on top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Mexican Chicken Stuffed Shells
Ingredients:
1 pound jumbo pasta shells
2 cups cooked and shredded chicken
1 cup cooked black beans
1 cup corn kernels
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
2 cups salsa
Directions:
Preheat the oven to 375°F.
Cook the pasta shells according to package directions until al dente. Drain and rinse under cold water.
In a large bowl, mix together the chicken, black beans, corn, cheddar cheese, cilantro, chili powder, cumin, salt, and pepper.
Spoon the chicken mixture into the cooked pasta shells.
Spread a layer of salsa on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish and spoon the remaining salsa on top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Conclusion
Chicken stuffed shells are a versatile and delicious dish that can be enjoyed in many different ways. From classic recipes to innovative twists, there are endless possibilities when it comes to this flavorful and satisfying meal. Whether you prefer a traditional Italian-style stuffed shell or a more adventurous Mexican-inspired version, there is something for everyone to enjoy. So why not give one of these chicken stuffed shell recipes a try and see how delicious this dish can be!
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