This simple (and brief-to-disappear!) pasta bake offers a unique spin on chicken parmesan. This excellent supper features jumbo shells packed with creamy chicken and topped with crispy toasted bread crumbs.
Stuffed shell pasta is one of my all-time favourite foods, and this chicken parmesan recipe is seriously next-degree. Imagine tender shredded hen, a blend of three cheeses, and your go-to marinara sauce, all tucked inside a massive pasta shell. Yes, please! What I love most is how this dish comes together while still looking fantastic on the dinner table. It’s ideal for feeding a crowd, and the significant element? It’s baked in underneath 40 minutes. Incredible! And let’s be sincere, serving this without homemade garlic bread has to be a crime—pasta continually wishes a side of heat bread to soak up all that more excellent sauce!
Are you craving more classic Italian-stimulated consolation food?
You’re in for a treat. Try the indulgent Three Cheese Rigatoni, prepared in only 30 minutes, or my Million Dollar Ravioli Lasagna—a flavorful hit for the entire family.
Are you wondering how to fill filled shells easily? It can get messy spooning in the cheese combination, particularly while protecting the shells open. My trick? Use a ziplock bag! Just reduce off a corner, and you can pipe the filling without delay into the shells, like redecorating a cake—no mess, no fuss. If you have icing baggage and piping hints available, the ones painted are amazing, too!
Ingredients You’ll Need for Chicken Parmesan-Stuffed Shells
Chicken Parmesan-Stuffed Shells Ingredients Table
| Ingredient | Quantity |
|---|---|
| Jumbo pasta shells | 12-32 shells |
| Shredded chicken | 1/2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese | 2 cups (divided) |
| Parmesan cheese | ½ cup |
| fresh basil | 4 tablespoons |
| Garlic powder | 2 cloves |
| Italian seasoning | 1 tsp |
| Salt and pepper | To taste |
| olive oil | 2 tablespoons |
| Fresh parsley (optional) | For garnish |
| Panko breadcrumbs | ¼ cup |
- Ensure to mention any ingredient substitutions (e.g., rotisserie chicken or Crockpot shredded chicken).
- Include a tip on making homemade marinara or buying store-bought for convenience.
Ingredients
- – 32 jumbo pasta shells from a 12-oz package
- – 2 1/2 cups chopped cooked chicken
- One 15-oz jar of ricotta cheese made with whole milk
- Two cups 8 ounces of mozzarella cheese, shredded
- – 1 egg lightly beaten
- – 1/2 cup grated Parmesan cheese
- – 4 tablespoons fresh basil chopped
- – 2 cloves garlic finely chopped
- – 1 teaspoon salt
- – 1/2 teaspoon pepper
- – 1 Muir GlenTM organic tomato basil pasta sauce, 1 25.5 oz jar
- – 2 tablespoons olive oil
- – For plain panko, use 2/3 cup ProgressoTM crispy bread crumbs.
Instructions
- Set the oven temperature to 350°F. Apply cooking spray sparingly to a 13 x 9-inch (3-quart) baking dish.
- Prepare the pasta shells according to package directions. Place aside after draining and washing with cool water.
- While the pasta cools, mix together the chicken, ricotta cheese, 1 cup of mozzarella, egg, Parmesan cheese, 2 tablespoons of basil, garlic, salt, and pepper in a medium bowl.
- Spread 1 cup of pasta sauce across the bottom of the prepared baking dish. Stuff each shell with a generous tablespoon of the chicken mixture and arrange the shells in the dish. Cover the shells with the leftover pasta sauce.
- Bake the dish for half an hour after covering it with foil. The remaining mozzarella cheese should melt after 5 to 10 minutes of baking uncovered after the foil has been removed. Give the dish ten minutes to rest.
- Meanwhile, heat the olive oil in an 8-inch skillet over medium heat. Add the panko bread crumbs and stir until golden brown, about 2-4 minutes. Sprinkle the toasted bread crumbs and the remaining 2 tablespoons of basil over the baked shells before serving.
- This dish is sure to make everyone happy!
Nutrition
Frequently Asked Questions
1. Can I use save-bought marinara sauce?
Yes, surely! Store-sold marinara works brilliantly in case you’re quick on time. If you choose a selfmade contact, you can quickly make an easy marinara by using simmering tomatoes, garlic, and Italian herbs.
2. What’s the easiest way to fill the pasta shells?
Filling shells can get messy! For a hassle-unfastened revel in, use a ziplock bag with a nook reduce off to pipe the filling immediately into each shell, just like you would with a piping bag. It makes the technique faster and purifier.
3. Can I make this recipe ahead of time?
Yes, you may prepare the filled shells in advance, cowl them, and refrigerate for as much as 24 hours. When prepared to bake, add approximately 5 more minutes to the cooking time for the reason that they’ll be bloodless from the fridge.
4. Can I freeze Chicken Parmesan-stuffed Shells?
Yes, this dish freezes nicely. Prepare the shells up to the baking stage, then cover and freeze for up to 2 months. When you’re geared up to cook dinner, bake from frozen at 375°F (190°C) for 35-forty minutes.
five. What can I serve with this dish?
This pasta bake pairs wonderfully with an aspect of garlic bread and a clean, inexperienced salad. You can also serve it alongside roasted vegetables or a conventional Caesar salad.
6. Are there any element substitutions?
Absolutely. You can alternatively rotisserie chicken or Crockpot shredded chicken for comfort. If you’re dairy-free, recall the usage of vegan ricotta and mozzarella for the same taste and texture.
7. How do I save leftovers?
Store leftovers in an hermetic box in the refrigerator for up to 3 days. Reheat inside the oven at 350°F (a hundred seventy-five°C) till warmed through, or microwave person quantities.
LOVED THIS!