Cheesy Chicken Shells
Creamy, melty, and utterly comforting, Cheesy Chicken Shells are the kind of dish that turns an ordinary weeknight into a mini celebration.
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Servings: 6 servings
Equipment
- Baking Dish
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 3 cups Cooked chicken, shredded (leftover roast chicken or rotisserie)
- 1 cup Ricotta cheese (or substitute with cottage cheese, drained)
- 1 cup Shredded mozzarella cheese (preferably whole-milk for best melt)
- 12 large Pasta shells (cooked according to package instructions)
- 2 cups Marinara sauce (jarred or homemade, warm)
- 1/2 cup Grated Parmesan cheese (freshly grated for best flavor)
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black pepper (to taste)
- to taste Fresh basil (for garnish, thinly sliced, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized pan so the shells won’t stick.
- Cook the pasta shells according to the package instructions, drain, and set aside. Rinse briefly with cool water if you need to handle them early so they don’t stick together.
- In a bowl, combine the shredded chicken, ricotta or cottage cheese, mozzarella, garlic powder, Italian seasoning, salt, and pepper. Mix until evenly combined; taste and adjust seasoning if needed.
- Fill each pasta shell with the chicken filling. Use a small spoon to pack the filling in so each shell holds a generous amount without falling apart.
- Spread a layer of marinara sauce on the bottom of a baking dish. This prevents sticking and gives the shells a saucy base for even baking.
- Arrange the stuffed shells in the baking dish and top with the remaining marinara sauce and sprinkle with Parmesan cheese. Make sure shells are snug but not overcrowded.
- Cover with foil and bake for 25 minutes. This steams the filling through and warms the sauce without drying the shells.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden. For a crispier top, broil for 1-2 minutes while watching closely.
- Garnish with fresh basil, if desired, and serve warm. Let rest 5 minutes before serving so portions hold their shape.
Notes
Use rotisserie chicken for speed and flavor. If freezing, assemble shells in an oven-safe dish, cover tightly, and bake from frozen with an extra 15-20 minutes added to baking time.