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Chicken Stuffing Stuffed Shells

Chicken Stuffing Stuffed Shells

If you're searching for a comforting and exceptionally flavorful weeknight meal, look no further than these Chicken Stuffing Stuffed Shells. This recipe ingeniously combines the classic taste of Thanksgiving stuffing with the satisfying heartiness of jumbo pasta shells, all bathed in a rich, creamy sauce. It’s the perfect way to elevate simple ingredients into a truly memorable dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cooked and shredded or finely diced
  • 1 medium yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 cloves garlic, minced
  • 4 cups prepared chicken stuffing (can use a boxed mix prepared according to package directions, or homemade stuffing)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage (or 1 tablespoon dried sage)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt (adjust to taste depending on stuffing mix saltiness)
  • 1 (15-ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 (24-ounce) jar marinara sauce
  • 1 (12-ounce) package jumbo pasta shells, cooked al dente according to package directions
  • 8 ounces shredded mozzarella cheese, divided

Equipment

  • Large skillet
  • Large mixing bowl
  • 9x13-inch baking dish
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and celery to the skillet and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium yellow onion, finely chopped, 2 ribs celery, finely chopped, 2 cloves garlic, minced
  2. In a large mixing bowl, combine the prepared chicken stuffing, shredded cooked chicken, sautéed onion, celery, and garlic mixture. Add the chopped fresh parsley, chopped fresh sage (or dried sage), black pepper, and salt. Mix everything thoroughly until well combined.
    1 pound boneless, skinless chicken breast, cooked and shredded or finely diced, 4 cups prepared chicken stuffing (can use a boxed mix prepared according to package directions, or homemade stuffing), 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh sage (or 1 tablespoon dried sage), 1/4 teaspoon black pepper, 1/8 teaspoon salt (adjust to taste depending on stuffing mix saltiness)
  3. To the stuffing mixture, add the ricotta cheese, lightly beaten egg, and 1/2 cup of grated Parmesan cheese. Gently fold these ingredients into the stuffing mixture until everything is evenly distributed. Taste and adjust seasoning if necessary, keeping in mind that stuffing mixes can vary in saltiness.
    1 (15-ounce) container ricotta cheese, 1 large egg, lightly beaten, 1/2 cup grated Parmesan cheese, plus more for topping
  4. Spread about 1 cup of the marinara sauce evenly over the bottom of a 9x13-inch baking dish. This will prevent the shells from sticking and add an extra layer of flavor.
    1 (24-ounce) jar marinara sauce
  5. Carefully stuff each cooked jumbo pasta shell with a generous spoonful of the chicken stuffing mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the prepared baking dish.
    1 (12-ounce) package jumbo pasta shells, cooked al dente according to package directions
  6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle 4 ounces of the shredded mozzarella cheese evenly over the top of the sauce. Then, sprinkle the remaining 4 ounces of mozzarella cheese, along with additional grated Parmesan cheese, over the mozzarella.
    1 (24-ounce) jar marinara sauce, 8 ounces shredded mozzarella cheese, divided, 1/2 cup grated Parmesan cheese, plus more for topping
  7. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
  8. Remove the aluminum foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Let the Chicken Stuffing Stuffed Shells rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with extra fresh parsley or sage if desired.
    1/4 cup chopped fresh parsley, 1/4 cup chopped fresh sage (or 1 tablespoon dried sage)

Notes

Properly storing and reheating your delicious Chicken Stuffing Stuffed Shells will ensure they taste just as good as they did the first time.
  • Refrigeration: Allow the baked casserole to cool completely. Cover it tightly with plastic wrap or transfer portions to airtight containers. Store in the refrigerator for up to 3-4 days.
  • Freezing: For longer storage, cover the cooled casserole tightly with plastic wrap, then with aluminum foil, or place individual portions in freezer-safe containers. Freeze for up to 2-3 months.
  • Reheating individual portions (from refrigerator): You can reheat individual portions in the microwave for 1-2 minutes, or place them in a small oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
  • Reheating a whole casserole (from refrigerator): Remove foil, cover with fresh foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through. Remove foil for the last 5-10 minutes to crisp up the topping.
  • Thawing and Reheating (from freezer): Thaw overnight in the refrigerator before reheating as directed above. For a quicker reheat, bake from frozen at 350°F (175°C), covered, for approximately 45-60 minutes, then remove foil for the last 10-15 minutes to brown the cheese.
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