Delicious Chicken and Ricotta Stuffed Shells Recipe

Looking for the perfect comfort food? This Chicken and Ricotta Stuffed Shells recipe is a fantastic choice. Stuffed pasta shells filled with a creamy mixture of chicken and ricotta, baked in a rich marinara sauce, will leave your taste buds dancing. It’s a great chicken recipe that brings together flavor and heartiness in every bite.

Imagine a warm plate of these cheesy, stuffed shells coming out of the oven, bubbling with sauce and melted cheese. It’s not just a meal; it’s a delightful experience that makes any dinner special. Plus, it’s simple enough for a weeknight dinner but impressive enough to serve to guests.

Comforting Chicken and Ricotta Stuffed Shells

These Chicken and Ricotta Stuffed Shells are perfectly seasoned, creamy, and satisfying. The combination of tender chicken and smooth ricotta creates a flavorful filling that pairs beautifully with marinara sauce and mozzarella cheese. Expect a delightful balance of textures – soft pasta, creamy filling, and bubbly cheese on top.

Ingredients

12 large pasta shells
1 cup cooked chicken, shredded
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg, beaten
2 cups marinara sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

Instructions

Cook the Pasta: Boil the pasta shells according to package instructions until al dente. Drain and set aside to cool.
Prepare the Filling: In a bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Shells: Preheat the oven to 375°F (190°C). Fill each pasta shell with the chicken and ricotta mixture and place them in a baking dish.
Add Sauce: Pour marinara sauce over the stuffed shells, ensuring they are well-covered. Sprinkle the remaining mozzarella cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Serve: Let it cool for a few minutes, then garnish with fresh basil if desired. Serve warm.