Chicken Parmesan Stuffed Shells

Chicken Parmesan Stuffed Shells

from tasteofhome.com
Dinner
25 min
12 servings
431 kcal / serving

When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida

Ingredients

  • 1 packageuncooked jumbo pasta shells
  • 2 tablespoonsolive oil
  • filling
  • 1 poundboneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoonsitalian seasoning
  • 1 teaspoonsalt, divided
  • ½ teaspoonpepper, divided
  • 1 tablespoonolive oil
  • 2 tablespoonsbutter
  • ⅓ cupseasoned bread crumbs
  • 3 cupspart-skim ricotta cheese
  • 1 cupshredded part-skim mozzarella cheese
  • ½ cupgrated parmesan cheese
  • ½ cup2% milk
  • ¼ cupchopped fresh italian parsley
  • assembly
  • 4 cupsmeatless pasta sauce
  • ¼ cupgrated parmesan cheese
  • 8 ouncesfresh mozzarella cheese, thinly sliced and halved

Directions

  1. 1

    Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet.

  2. 2

    For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly.

  3. 3

    In a large bowl, mix cheeses, milk, parsley and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in chicken mixture.

  4. 4

    Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining 2 cups sauce and remaining cheeses (dish will be full).

  5. 5

    Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.