Description
Jumbo pasta shells filled with a cheesy shredded chicken mixture, baked in a rich garlic-tomato cream sauce. A comforting, crowd-pleasing dish ready in under 45 minutes.
Ingredients
2 boneless skinless chicken breasts (rotisserie chicken works)
20 jumbo pasta shells
1 cup ricotta cheese (full-fat)
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 1/2 cups marinara sauce (no alcohol)
1/3 cup heavy cream
1 clove garlic (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Optional: 1/2 cup cream cheese for extra richness
Instructions
Preheat oven to 375°F (190°C)
Cook jumbo shells according to package instructions, drain
In bowl, shred chicken; combine with ricotta, half the mozzarella, all Parmesan, minced garlic, basil, oregano, and seasonings
Stuff shells with mixture and place in greased baking dish
Pour marinara into dish around shells
Mix 1/3 cup water with 1 cup heavy cream and 1 tsp flour; stir into marinara
Bake 25-30 minutes until golden and bubbly
Top with remaining mozzarella before serving
Notes
Use rotisserie chicken for quick prep
Stir sauce from bottom of baking dish while baking
Grease shells with oil/butter for easier removal
Leftovers keep up to 3 days冷藏
Use 1/2 cup cream cheese in sauce for silkier texture
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 520
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg