Paula Deen Chicken Parmesan Stuffed Shells

Paula Deen chicken parmesan stuffed shells need 55 minutes and shredded chicken, ricotta and mozzarella to make a bubbly baked pasta dish that feeds 6 to 8. They're an easy chicken pasta bake for weeknight dinner, Sunday dinner or church supper, and a make-ahead friendly Southern comfort food.

Cover the dish with foil for the first 30 minutes, because the trapped steam keeps the shells tender and the filling creamy. Skip the foil and the pasta edges dry out and turn tough before the cheese ever melts.

Stuffing the shells with shredded cooked chicken, torn baby spinach and an egg gives the filling body, so it holds together instead of oozing out when you serve. A topping of Parmesan and panko added at the end then gives you that crisp, golden chicken parmesan crunch without any frying.

Paula Deen Chicken Parmesan Stuffed Shells

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

480

kcal

Creamy ricotta, chicken and spinach filling sits inside tender jumbo shells under a blanket of tomato sauce. Once uncovered, the panko and cheese brown into a crisp, melty crust.

Ingredients

• 1 (25-ounce) jar tomato and basil pasta sauce
  

• 1 (15-ounce) container whole-milk ricotta cheese
  

• 2½ cups shredded cooked chicken
  

• 2 cups fresh baby spinach , torn
  

• 2 cups shredded mozzarella cheese, divided
  

• 1 large egg, beaten
  

• 2 tablespoons chopped fresh basil
  

• 1½ teaspoons garlic salt
  

• ½ teaspoon ground black pepper
  

• 21 jumbo pasta shells, cooked according to package directions
  

• ½ cup grated fresh Parmesan cheese
  

• ½ cup panko bread crumbs
  

• fresh basil, for garnish
  

Directions

• Prep the baking dish: Preheat the oven to 350°F and spray a 3-quart baking dish with cooking spray. Then spread 1½ cups of the pasta sauce over the bottom of the dish.
• Mix the filling: Stir 1 container ricotta, 2½ cups shredded chicken, 2 cups torn spinach, 1½ cups mozzarella and 1 beaten egg together in a large bowl. Add 2 tablespoons chopped basil, 1½ teaspoons garlic salt and ½ teaspoon pepper, then keep stirring until no streaks of ricotta remain.
• Stuff the shells: Divide the filling among the 21 cooked jumbo shells, then nestle them into the sauce in the dish. Pour the remaining sauce over the shells and cover the dish tightly with foil.
• Bake covered: Bake the covered dish for 30 minutes. That gives the filling time to heat through while the shells soften in the sauce.
• Add the topping: Uncover the dish and sprinkle ½ cup grated Parmesan, ½ cup panko and the remaining ½ cup mozzarella over the shells. Bake about 5 minutes more, until the cheese is melted.
• Rest and serve: Let the shells stand for 10 minutes so the filling can set up. Then garnish with fresh basil and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken for the stuffed shells?

Yes, a store-bought rotisserie chicken is the quickest way to get 2½ cups of shredded cooked chicken. Pull the meat off the bones and shred it fairly fine so it mixes evenly with the ricotta.

Can I assemble the stuffed shells ahead of time?

You can stuff the shells, cover the dish with foil and keep it in the fridge until you're ready to bake. A cold dish may need a few extra minutes in the oven, so check that the center is hot before you uncover it.

How do I store and reheat leftovers?

Cover the leftover shells and keep them in the fridge, then reheat them in a 350°F oven until hot in the middle. The oven keeps the panko topping from going soggy the way a microwave would.

Can I use fresh pasta sauce or a different flavor?

Any good tomato sauce works in place of the tomato and basil jar. Marinara or a garlic-flavored sauce both suit the chicken parmesan flavor, and you'll need about 25 ounces total.

What's the most common mistake with stuffed shells?

Overcooking the shells before stuffing them is the big one, since they bake again in the oven and can tear or turn mushy. Cook them just to the package directions and drain them well so they hold the filling.