Chicken Parmesan Stuffed Shells
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This recipe combines two delicious Italian dishes: stuffed pasta shells and chicken parmesan. The shells are filled with ricotta cream and breaded fried chicken, topped with a layer of marinara and mozzarella, and baked until heated through and the cheese melts. To make things easier, this recipe uses store-bought marinara sauce and frozen breaded chicken fingers. Fry them without defrosting and arrange them on the shells. Stuffed shells always look impressive when served. Decorate your holiday table with them, and your guests will be delighted.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 large pasta shells (about 280 g)
- 6 frozen chicken fingers (about 340 g)
- 450 g whole milk ricotta
- 1 tbsp. grated parmesan
- 1.5 tsp Italian seasoning
- 3 tbsp. grated mozzarella (about 340 gr.)
- 2.5 tbsp. marinara sauce
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Recipes with similar ingredients: pasta, chicken breasts, marinara sauce, milk, Parmesan cheese, mozzarella cheese, Italian seasonings
Cooking the dish according to the recipe:
- Position the oven rack on the middle shelf and preheat the oven to 200°C.
- Bring a large pot of salted water to a boil. Cook the pasta shells until slightly tender but still firm to the touch, about 7 minutes. Drain thoroughly, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, making sure they don't touch each other.
- Prepare the chicken fingers according to package directions. Cut into quarters and set aside.
- Meanwhile, in a medium bowl, combine the ricotta, Parmesan, Italian seasoning, 1.5 cups mozzarella, and 1/2 teaspoon salt. Transfer the mixture to a medium zip-lock bag. Trim 1/2 inch off the corner.
- Line the bottom of a 9x13-inch baking dish with 1 cup marinara sauce and spread evenly. Open the shells with your fingers, pipe about 1.5 tablespoons of the ricotta mixture from the bag inside, then transfer the shell to the prepared baking dish. Place one chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta, and chicken. Spoon the remaining 1.5 cups of marinara sauce over the shells, then sprinkle with the remaining 1.5 cups of mozzarella.
- Bake, uncovered, until the cheese is melted and golden and the casserole is bubbling slightly on the sides, about 25 minutes.
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