Why Make This Recipe
Garlic Chicken Stuffed Shells are a delicious and satisfying meal that brings comfort food to a whole new level. This recipe combines juicy chicken, creamy ricotta, and the savory flavors of garlic and marinara sauce all stuffed into large pasta shells. It’s an excellent choice for family dinners, special occasions, or simply when you want a warm, hearty dish. Plus, it comes together relatively quickly, making it a great option for busy weeknights.
How to Make Garlic Chicken Stuffed Shells
Ingredients:
- 20 large pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the cooked chicken, ricotta cheese, chopped spinach, minced garlic, salt, and pepper.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the chicken mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh herbs if desired and serve hot.
How to Serve Garlic Chicken Stuffed Shells
Garlic Chicken Stuffed Shells are best served hot out of the oven. You can pair them with a simple side salad or some garlic bread for a complete meal. The rich flavors of the dish go really well with a crisp green salad dressed in vinaigrette. Enjoy your meal with family and friends!
How to Store Garlic Chicken Stuffed Shells
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through. You can also freeze the stuffed shells before baking. Just cover them tightly with plastic wrap and foil for up to 2 months. When you’re ready to bake, no need to thaw; just add a few extra minutes to the baking time.
Tips to Make Garlic Chicken Stuffed Shells
- Make sure the pasta shells are cooked al dente to prevent them from getting too soft during baking.
- Feel free to customize the filling by adding other vegetables like mushrooms or bell peppers.
- For an extra cheesy touch, mix some of the shredded mozzarella into the filling.
- Use rotisserie chicken for a faster and more convenient filling option.
Variation
You can create a variation of this recipe by using different proteins, such as ground turkey or beef. Additionally, you can substitute ricotta cheese with cottage cheese for a lighter option. For a vegetarian variation, omit the chicken and increase the amount of spinach or add other vegetables.
FAQs
1. Can I make these stuffed shells ahead of time?
Yes, you can assemble the stuffed shells and keep them in the fridge for a day before baking.
2. What if I do not have spinach?
You can use other greens, such as kale or swiss chard, or even skip it altogether if you prefer a simpler filling.
3. Can I use a different sauce?
Absolutely! You can substitute marinara with Alfredo sauce for a creamy version or pesto for a different flavor.
Garlic Chicken Stuffed Shells
Ingredients
Main Ingredients
- 20 pieces large pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- to taste Salt and pepper
- optional Fresh herbs for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the cooked chicken, ricotta cheese, chopped spinach, minced garlic, salt, and pepper.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the chicken mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle mozzarella and Parmesan cheese on top.
Baking
- Bake for 25-30 minutes until bubbly and golden.