Description
A delightful dish of jumbo pasta shells stuffed with a creamy chicken and cheese filling, topped with a rich sauce—a comforting meal that’s perfect for any occasion.
Ingredients
Scale
- 1 (12-ounce) box jumbo shell pasta (about 24 shells)
- 1 ½ cups cooked, chopped chicken (rotisserie works great)
- 1 cup whole-milk ricotta cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
- ⅓ cup chopped sun-dried tomatoes (drained)
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 cup grated parmesan cheese
- 1 cup chopped sun-dried tomatoes (drained)
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- Salt and ground black pepper (to taste)
- Fresh basil (optional garnish)
Instructions
- Preheat oven to 375°F and spray a 3-quart baking dish with nonstick spray.
- Bring a large pot of salted water to a boil and cook jumbo shell pasta for al dente according to package instructions. Drain and rinse with cold water. Toss with olive oil to prevent sticking.
- In a bowl, combine cooked chicken, ricotta, 1 ½ cups mozzarella, ½ cup parmesan, ⅓ cup sun-dried tomatoes, Italian seasoning, salt, and pepper.
- Stuff each shell with the filling and place them seam-side up in the baking dish.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds.
- Add flour, whisking for 1 minute. Gradually add chicken broth, followed by cream, whisking until thickened. Stir in remaining sun-dried tomatoes, 1 cup parmesan, paprika, and season to taste.
- Pour sauce over stuffed shells. Cover with foil and bake for 25 minutes. Remove foil, sprinkle remaining mozzarella, and bake uncovered for an additional 15 minutes.
- Let rest for 5–10 minutes before serving.
Notes
For added flavor, let the sauce simmer for a few extra minutes before pouring it over the shells. Can be made vegetarian with roasted vegetables and vegetable broth instead of chicken.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Keywords: stuffed shells, pasta recipe, Italian dinner, cheesy pasta, comfort food