A delightful dish that merges the classic flavors of Italian-American cuisine with the comforting appeal of st￭ pasta. This recipe takes the beloved Chicken Parmesan and transforms it into an unforgettable, hearty meal that will become a family favorite.
Ingredients
Scale:
20-25 jumbo pasta shells
2 cups cooked chicken, shredded or diced
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
3 cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese (for topping)
¼ cup grated Parmesan cheese (for topping)
Fresh basil for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for about 8-10 minutes, or until al dente. Drain and set aside.
In a large bowl, combine the cooked chicken, ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, the egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined and creamy.
Take each cooked shell and carefully fill it with a generous amount of the chicken and cheese mixture. Place the st￭ shells in a greased 9x13 inch baking dish, opening side up.
Pour the marinara sauce evenly over the st￭ shells.
Sprinkle the remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Serve warm.
