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Cheesy Chicken Shells

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  • Prep Time: 40 minutes

  • Cook Time: 35 minutes

  • Total Time: 1 hour 15 minutes

  • Course: Main Course

  • Cuisine: Italian-American

  • Diet: Kid-Friendly

  • Difficulty: Medium Intensity – Involves multiple steps (boiling pasta, making filling, assembling, and baking) but each step is simple. Perfect for a weekend project or a focused weeknight meal.

  • Servings: 6 servings (about 24-28 shells)

  • Yield: One 9×13 inch baking dish

Equipment

  • 9×13 inch Baking Dish

  • Large Pot

  • Mixing Bowls

  • Hand Mixer or Forks (for shredding chicken)

  • Spoon or Piping Bag for filling

Ingredients

For the Pasta & Sauce:

  • 24-28 jumbo pasta shells (about 12 oz from a 1 lb box)

  • 1 (24 oz) jar of your favorite marinara sauce (or 3 cups homemade)

  • 1 tablespoon olive oil

For the Cheesy Chicken Filling:

  • 2 cups cooked chicken, finely shredded or diced (from 1 rotisserie chicken or 2 boiled breasts)

  • 2 cups (16 oz) whole milk ricotta cheese

  • 2 cups shredded mozzarella cheese, divided

  • 1/2 cup grated Parmesan cheese

  • 1 large egg, lightly beaten

  • 2 cloves garlic, minced

  • 1/4 cup fresh parsley, finely chopped (or 1 tbsp dried)

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For Garnish (Optional):

  • Additional fresh parsley or basil

  • Red pepper flakes

Instructions

Part 1: Prep and Cook the Pasta

  1. Boil Water: Fill a large pot with water, add a generous pinch of salt and the tablespoon of olive oil, and bring to a rolling boil.

  2. Cook the Shells: Add the jumbo shells to the boiling water and cook according to package directions, but aim for al dente (usually 9-11 minutes). They should be pliable but still firm, as they will continue to cook in the oven.

  3. Shock and Separate: Carefully drain the shells and immediately rinse them with cold water to stop the cooking process. This also makes them easier to handle. Gently separate any shells that are stuck together and lay them out in a single layer on a baking sheet or parchment paper to prevent tearing.

Part 2: Create the Creamy Filling

  1. Combine Cheeses: In a large mixing bowl, combine the ricotta, 1 1/2 cups of the mozzarella (reserving 1/2 cup for the top), and the Parmesan cheese.

  2. Add Flavor and Binder: Add the beaten egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix with a fork until everything is well incorporated.

  3. Fold in Chicken: Gently fold in the shredded chicken until it is evenly distributed throughout the cheese mixture. Be careful not to overmix.

Part 3: Assemble the Casserole

  1. Preheat and Sauce the Pan: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of the 9×13 inch baking dish.

  2. Fill the Shells: Using a small spoon or a piping bag for less mess, carefully fill each cooked shell with the cheesy chicken mixture. Don’t overpack them, but ensure they are filled nicely. The back of a spoon can help press the filling in.

  3. Nestle in the Dish: Place each stuffed shell seam-side up in the baking dish, arranging them in a single, snug layer over the sauce.

  4. Smother and Top: Pour the remaining marinara sauce evenly over the top of the stuffed shells, ensuring they are mostly covered. Sprinkle the reserved 1/2 cup of mozzarella cheese over the sauce.

Part 4: Bake to Perfection

  1. Bake Covered: Cover the baking dish tightly with aluminum foil. This traps steam and ensures the shells heat through and the cheese melts without drying out. Bake for 20 minutes.

  2. Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes, or until the cheese on top is completely melted, bubbly, and may have a few golden spots.

  3. Rest Before Serving: Remove the dish from the oven and let it rest for 5-10 minutes before serving. This crucial step allows the filling to set slightly, making the shells much easier to serve without falling apart.

Nutrition Information

Please note: This is an estimate provided by an online nutrition calculator. Actual values will vary based on specific ingredients and brands used.

Serving Size: 1/6 of recipe (approx. 4-5 shells)
Calories: ~585
Total Fat: 25g (32% DV)

  • Saturated Fat: 13g (65% DV)
    Cholesterol: 125mg (42% DV)
    Sodium: 980mg (43% DV)
    Total Carbohydrates: 48g (18% DV)

  • Dietary Fiber: 3g (11% DV)

  • Sugars: 6g
    Protein: 40g
    Vitamin D: 1mcg (5% DV)
    Calcium: 520mg (40% DV)
    Iron: 3mg (17% DV)
    Potassium: 480mg (10% DV)

Chef’s Notes & Tips for Success

  • The Chicken Shortcut: A store-bought rotisserie chicken is the ultimate time-saver here. Simply shred the breast and thigh meat, and you’ll have the perfect amount.

  • Prevent Sticking: Rinsing the cooked shells with cold water and laying them out separately is the best defense against torn pasta. A little olive oil in the boiling water also helps.

  • Make-Ahead Marvel: This is an excellent make-ahead dish. Assemble the shells completely in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be going into the oven cold.

  • Freezing Instructions: Assemble the dish without baking, cover tightly with both plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

  • Customize It:

    • Add Greens: Stir 1 cup of chopped, cooked spinach (thoroughly squeezed dry) into the cheese filling.

    • Spice it Up: Add a pinch of red pepper flakes to the filling or use a spicy arrabbiata sauce.

    • Herbaceous Twist: Swap the parsley for fresh basil for a more summery flavor.

  • Sauce Consistency: If your marinara sauce is very thick, you can thin it with a 1/4 cup of water or chicken broth before spreading it in the pan to prevent the dish from drying out.

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