Chicken Parm Stuffed Shells
These Chicken Parm Stuffed Shells are filled with creamy ricotta, tender chicken, marinara, and melty cheese, then baked with a crisp breadcrumb topping for a cozy, crowd-pleasing dinner.
Print
Pin
Servings: 6
Ingredients
- 1 cup fat-free ricotta cheese
- 2 1/4 cups marinara sauce divided
- 2 oz Parmesan cheese shredded
- 10 oz chicken shredded
- 1 tsp Italian seasoning
- 3 oz 2% mozzarella cheese shredded
- 18 jumbo pasta shells cooked to al dente
- Breadcrumbs as needed
Instructions
Preheat the oven.
- Preheat the oven to 350 degrees F.
Prepare the baking dish.
- Spread 1/2 cup of the marinara sauce evenly in the bottom of a 9x13-inch baking dish.
Prepare the filling.
- In a mixing bowl, combine the ricotta cheese, 1 ounce of the mozzarella cheese, 1 ounce of the Parmesan cheese, 1/2 cup of the marinara sauce, Italian seasoning, and salt and pepper to taste.
Add the chicken.
- Stir the shredded chicken into the cheese mixture until evenly incorporated.
Fill the pasta shells.
- Spoon the filling into the cooked jumbo pasta shells.
Arrange the shells in the baking dish.
- Place the filled shells in the prepared baking dish in an even layer.
Top the shells.
- Spoon the remaining marinara sauce over the shells. Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
Add the breadcrumbs.
- Sprinkle breadcrumbs over the surface of the dish.
Bake.
- Bake for 30 minutes, or until heated through and the cheese is melted and bubbly.
Serve.
- Remove from the oven and serve warm.
Notes
To make these Chicken Parm Stuffed Shells gluten free, use certified gluten-free jumbo pasta shells and gluten-free breadcrumbs. Also confirm that the marinara sauce, shredded cheeses, and shredded chicken are free from hidden gluten-containing additives if needed for strict dietary requirements. If using pre-cooked or store-bought chicken, check labels carefully, as some seasoned or packaged chicken products may contain gluten.