Feed your family these chicken ricotta stuffed shells for lunch or dinner. They go amazing with garlic bread and a side salad.
These so are extremely flavorful but not heavy. My husband and I ate half of the pan in one sitting just between the two of us. They were so delicious we just kept going back for more.
This recipe is a great way to stretch the protein to feed a lot more people. There is not much meat in this recipe but non the less these are filling.
You could easily double this recipe and make two 9 x 13 pans at the same time. It will keep in the fridge for several days and the leftovers are just as tasty.
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Ingredients
- Jumbo Pasta Shells
- Ricotta Cheese
- Chicken
- Pesto
- Spaghetti Sauce
- Mozzarella Cheese
- Greek Seasoning
Instructions
- Preheat the oven to 375 degrees.
- Bring a large pot of water to a boil. Cook until aldente.
- Finely chop 1.5 cups of cooked chicken.
- In a mixing bowl, stir together the chicken, ricotta cheese, and 1 tablespoon of Greek seasoning. Put about 2 tablespoons of this mixture into the pasta shells.
- In a 9×13 pan, spread out the spaghetti sauce into an even layer. Place the stuffed pasta shells into the sauce. Put a dollop of pesto onto each pasta shell and spread it over the top. Sprinkle the shredded mozzarella cheese over top. Sprinkle a 1/2 of a tablespoon of Greek seasoning over top of the finished product.
- Bake for 30 minutes and then broil on hi for a couple minutes until the cheese is golden brown.
- Serve immediately or store in an airtight container once cooled in the refrigerator.
Chicken Ricotta Stuffed Shells
Yield:
5 Servings
Prep Time:
30 minutes
Cook Time:
32 minutes
Total Time:
1 hour 2 minutes
Feed your family these chicken ricotta stuffed shells for lunch or dinner. They go amazing with garlic bread and a side salad.
Ingredients
- 19 Jumbo Pasta Shells
- 1 1/2 C Chicken (cooked)
- 15 Ounces Ricotta Cheese
- 12 Ounces Spaghetti Sauce
- 4 Ounces Pesto
- 1 C Mozzarella Cheese (shredded)
- 1 1/2 Tbsp Greek Seasoning (divided)
Instructions
- Preheat the oven to 375 degrees.
- Bring a large pot of water to a boil. Cook until aldente.
- Finely chop 1.5 cups of cooked chicken.
- In a mixing bowl, stir together the chicken, ricotta cheese, and 1 tablespoon of Greek seasoning. Put about 2 tablespoons of this mixture into the pasta shells.
- In a 9x13 pan, spread out the spaghetti sauce into an even layer. Place the stuffed pasta shells into the sauce. Put a dollop of pesto onto each pasta shell and spread it over the top. Sprinkle the shredded mozzarella cheese over top. Sprinkle a 1/2 of a tablespoon of Greek seasoning over top of the finished product.
- Bake for 30 minutes and then broil on hi for a couple minutes until the cheese is golden brown.
- Serve immediately or store in an airtight container once cooled in the refrigerator.
Nutrition Information:
Yield: 5 Serving Size: 4 Stuffed ShellsAmount Per Serving: Calories: 548
Andie says
Oh wow! These are definitely a new go to in my house! So yummy and honestly pretty easy.