Description
Tender jumbo pasta shells filled with seasoned shredded chicken, ricotta, mozzarella, and Parmesan, baked in a velvety sun-dried tomato cream sauce. A comforting and elegant dish perfect for any occasion, bursting with tangy-savory flavor in every bite.
Ingredients
12 jumbo pasta shells
1 lb cooked and shredded chicken breast
1 cup ricotta cheese
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 egg, lightly beaten
2 cups sun-dried tomato cream sauce
Fresh basil for garnish
Salt and pepper to taste
Instructions
Salt a large pot of water and boil jumbo pasta shells until al dente. Drain and set aside
Combine chicken, ricotta, mozzarella, Parmesan, and beaten egg in a mixing bowl. Season with salt and pepper
Spoon the chicken mixture into each shell using a small spoon
Layer remaining sauce in the bottom of a baking dish, nestle the stuffed shells into it, then cover with more sauce
Sprinkle additional Parmesan on top for a golden crust
Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden
Garnish with fresh basil before serving
Notes
Make sauce ahead and refrigerate
Substitute fresh basil with oregano or Italian seasoning
Use gluten-free pasta for dietary restrictions
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 420
- Sugar: 3g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg