Stuffed Shells with Chicken and Garlic Butter
This recipe creates mouthwatering stuffed pasta shells filled with chicken and creamy ricotta, baked to perfection with rich marinara and an irresistible garlic butter drizzle.
Ingredients
For the filling
- 2 cups cooked chicken breast, shredded or diced
- 1.5 cups ricotta cheese
- 2 tablespoons garlic, minced
- salt to taste
- pepper to taste
For the shells
- 12-16 pieces jumbo pasta shells
- 1 cup marinara sauce
- 0.5 cups grated Parmesan cheese
- 0.5 cups shredded mozzarella cheese
- 2 tablespoons butter, melted
- parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a large bowl, combine the cooked chicken, ricotta cheese, garlic, salt, and pepper to create the filling.
Assembly
- Stuff each pasta shell with generous spoonfuls of the chicken and ricotta mixture.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer.
- Pour the remaining marinara sauce over the shells.
- Sprinkle Parmesan and mozzarella cheese over the top, and drizzle melted butter.
Baking
- Cover the dish with foil and bake for 25 minutes. Then uncover and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let cool for a few moments before serving. Garnish with parsley if desired.
Notes
This dish keeps well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Allow flavors to meld for an even better taste over time.