Chicken Ricotta Stuffed Shells

The recipe Sunday was chicken ricotta stuffed shells. Jumbo pasta shells stuffed with a mixture of shredded chicken, ricotta, parmesan, spinach, garlic. Arranged in a 9-by-13 with marinara on the bottom and on top, mozzarella scattered over. Baked at 375 for thirty minutes.

The recipe is below.

Chicken Ricotta Stuffed Shells

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 6

Ingredients

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded or finely chopped
• 1 (15 oz) container ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Cook the shells. Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until just al dente, about 9–10 minutes. Drain, rinse with cool water, and lay flat on a baking sheet to prevent sticking. Set aside.
2. Preheat the oven. Heat oven to 375°F (190°C). Spread 3/4 cup of the marinara sauce evenly across the bottom of a 9x13-inch baking dish.
3. Make the filling. In a large bowl, combine the shredded chicken, ricotta, 1 cup of the mozzarella, Parmesan, egg, garlic, Italian seasoning, onion powder, salt, and pepper. Stir until thoroughly mixed.
4. Fill the shells. Spoon about 2 tablespoons of the chicken-ricotta mixture into each cooked shell. Arrange filled shells in a single layer in the prepared baking dish, open side up.
5. Top and cover. Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Cover the dish tightly with aluminum foil.
6. Bake covered. Bake covered for 25 minutes, until the sauce is bubbling and the shells are heated through.
7. Uncover and finish. Remove the foil and bake an additional 10–15 minutes, until the cheese on top is melted and lightly golden.
8. Rest and serve. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired. Serve warm.

Nutrition (per serving)

Calories: 420 | Protein: 32g | Fat: 15g | Carbs: 38g | Fiber: 3g | Sodium: 680mg