Chicken Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.

Cooked chicken: Shredded chicken that adds protein and flavor to the dish.

Ricotta cheese: A creamy cheese that helps bind the filling together.

Mozzarella cheese: Shredded cheese that melts beautifully and adds a gooey texture.

Marinara sauce: A tomato-based sauce that complements the stuffed shells.

Garlic powder: Adds a subtle garlic flavor to the filling.

Onion powder: Enhances the overall taste with a hint of onion.

Salt: Seasoning to taste.

Pepper: Adds a touch of heat and depth to the flavor.

When preparing the pasta shells, make sure to cook them al dente. This ensures they are firm enough to hold the chicken mixture without falling apart. Additionally, after draining the shells, lay them out on a baking sheet to prevent them from sticking together while you prepare the filling.

• jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly and provides a similar texture and flavor.

• jumbo pasta shells - Substitute with lasagna noodles: Lasagna noodles can be rolled up with the filling inside, offering a similar experience.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken.

• cooked chicken - Substitute with tofu: Tofu is a great vegetarian option that can be seasoned to mimic the flavor of chicken.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be blended for a smoother consistency.

• ricotta cheese - Substitute with cream cheese: Cream cheese provides a rich and creamy texture, though it is slightly tangier.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• mozzarella cheese - Substitute with Monterey Jack cheese: Monterey Jack has a similar melting quality and mild flavor.

• marinara sauce - Substitute with alfredo sauce: Alfredo sauce offers a creamy alternative that pairs well with the other ingredients.

• marinara sauce - Substitute with pesto sauce: Pesto provides a fresh, herbaceous flavor that complements the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder provides a milder, slightly sweet garlic flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and texture when rehydrated.

• onion powder - Substitute with leek powder: Leek powder provides a subtle onion-like flavor with a hint of sweetness.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• Allow the chicken stuffed shells to cool completely before storing. This prevents condensation, which can make the pasta soggy.

• Transfer the cooled stuffed shells to an airtight container. If stacking, place a sheet of parchment paper between layers to avoid sticking.

• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

• For freezing, arrange the stuffed shells on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the stuffed shells to a freezer-safe container or a resealable plastic bag. Label with the date and contents.

• Frozen chicken stuffed shells can be stored for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.

• To reheat from frozen, place the stuffed shells in a baking dish, cover with marinara sauce, and bake at 375°F (190°C) for 35-40 minutes, or until heated through and bubbly.

• For an extra burst of flavor, sprinkle additional mozzarella cheese on top before baking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken stuffed shells in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for 20-25 minutes, or until the cheese is melted and the shells are heated through.
  5. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place the stuffed shells on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap steam.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and stir if necessary, then heat for an additional 1-2 minutes until hot.

• Stovetop Method:

  1. Place the stuffed shells in a skillet or saucepan.
  2. Add a splash of marinara sauce or chicken broth to keep them moist.
  3. Cover with a lid and heat over medium-low heat for 10-15 minutes, stirring occasionally, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If desired, sprinkle a bit more mozzarella cheese on top for the last 2 minutes for extra melty goodness.

• Oven: Used to bake the stuffed shells at the specified temperature until the cheese is melted and bubbly.

• Large pot: Necessary for boiling the jumbo pasta shells according to the package instructions.

• Colander: Utilized to drain the cooked pasta shells after boiling.

• Mixing bowl: Used to combine the shredded chicken, ricotta cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper.

• Baking dish: The vessel in which the stuffed shells are placed and baked with marinara sauce.

• Spoon: Handy for stuffing the pasta shells with the chicken mixture.

• Measuring cups: Essential for accurately measuring the ingredients like ricotta cheese, mozzarella cheese, and marinara sauce.

• Cheese grater: Needed if you are shredding mozzarella cheese from a block.

• Knife: Useful for shredding the cooked chicken if it is not pre-shredded.

• Cutting board: Provides a surface for shredding the cooked chicken.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding chicken yourself.

Pre-cook shells: Cook the pasta shells a day ahead and store them in the refrigerator to cut down on prep time.

Ready-made marinara: Opt for store-bought marinara sauce to avoid making it from scratch.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-shredded cheese: Use pre-shredded mozzarella to save the time of grating cheese.

Assembly line: Set up an assembly line with all ingredients to stuff the shells efficiently.