Stuffed Shells with Chicken and Garlic Butter

Stuffed Shells with Chicken and Garlic Butter

These creamy, cheesy stuffed shells with chicken and garlic butter are the perfect comforting meal. The combination of juicy shredded chicken, ricotta, mozzarella, and garlic butter stuffed into large pasta shells and baked until golden is irresistible!

Ingredients:

• 2 cups cooked chicken breast (shredded or diced)

• 1 ½ cups ricotta cheese

• 1 cup shredded mozzarella cheese

• 2 tablespoons olive oil (for the garlic butter)

• 3-4 cloves garlic, minced

• 2 tablespoons butter (for the garlic butter)

• 1 teaspoon dried Italian seasoning (or fresh herbs like basil, oregano, and parsley)

• ½ cup grated Parmesan cheese (for added flavor and texture)

• 12-16 large pasta shells (uncooked)

• 1 ½ cups marinara sauce (optional, for layering)

• Fresh parsley (for garnish)

Instructions:

1. Cook the Pasta Shells:

   • Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside to cool slightly.

2. Prepare the Garlic Butter:

   • In a small saucepan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the Italian seasoning and remove from heat.

3. Make the Filling:

   • In a large bowl, combine the shredded chicken, ricotta cheese, ½ cup of mozzarella cheese, and the garlic butter mixture. Stir until well combined. Taste and adjust seasoning with salt and pepper as needed.

4. Stuff the Shells:

   • Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (if using) in the bottom of a baking dish.

   • Carefully stuff each cooked pasta shell with the chicken and cheese mixture and place them in the prepared baking dish.

5. Top with Cheese:

   • Once all the shells are stuffed and arranged in the dish, sprinkle the remaining mozzarella cheese and Parmesan over the top.

6. Bake:

   • Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

7. Serve:

   • Garnish with fresh parsley and serve hot. These stuffed shells go wonderfully with a side salad or garlic bread.

Notes & Tips:

• Make Ahead: You can assemble the stuffed shells a day in advance and store them in the fridge. Just pop them in the oven when you’re ready to bake.

• Chicken Options: You can use rotisserie chicken for a quicker prep or any leftover cooked chicken.

• Vegetarian Option: Skip the chicken and use sautéed vegetables like spinach, mushrooms, and zucchini for a vegetarian filling.

• Extra Flavor: Add a pinch of red pepper flakes for some heat or a drizzle of extra garlic butter on top before baking for a richer flavor.

Nutritional Info (Per Serving) (Approx. 4 servings):

• Calories: 450 kcal

• Protein: 35g

• Fat: 24g

• Carbohydrates: 30g

• Fiber: 3g

• Sugar: 6g

Benefits:

• High in Protein: With the chicken and ricotta, this dish provides a good amount of protein for muscle repair and overall health.

• Rich in Calcium: The ricotta and mozzarella cheese add calcium, which is essential for strong bones and teeth.

• Comforting and Satisfying: The cheesy filling and rich garlic butter sauce make this a comforting, satisfying meal without feeling too heavy.

Q&A:

• Can I use other pasta shapes?

  • Yes, you can use any large pasta shape like manicotti or cannelloni if you don’t have shells available.

• Can I make these shells without the garlic butter?

  • Absolutely! If you prefer a lighter version, you can skip the garlic butter and just use marinara sauce for the filling.

• Can I freeze these stuffed shells?

  • Yes! You can freeze the stuffed shells before baking. Just cover them tightly with foil and freeze for up to 3 months. When you’re ready to eat, bake from frozen, adding a bit more time in the oven.