Chicken Parmesan Stuffed Shells Without Ricotta Top 10

What's up y'all! Today, I've got a recipe for some bomb Chicken Parmesan Stuffed Shells. This dish is full of flavor and is sure to satisfy your cravings. Check out the ingredients and instructions below:

Ingredients:

12 jumbo pasta shells
1 cup of cooked and shredded chicken
1 cup of ricotta cheese
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1 egg, beaten
1 tablespoon of parsley, chopped
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 cups of marinara sauce

Instructions:

Preheat your oven to 350°F.
Cook the pasta shells according to the package instructions. Drain and set aside.
In a separate bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, egg, parsley, salt, and black pepper. Mix well.
Grease a 9x13 inch baking dish with cooking spray. Spread 1 cup of marinara sauce on the bottom of the dish.
Fill each cooked pasta shell with the chicken and cheese mixture. Place each shell in the baking dish, on top of the marinara sauce.
Top the shells with the remaining marinara sauce, shredded mozzarella cheese, and grated Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes, then serve and enjoy!

And there you have it! Some delicious and cheesy Chicken Parmesan Stuffed Shells that will have everyone asking for seconds.

Additional Recipe

Now, if you're looking for something a little different, check out these Broccoli Alfredo Stuffed Shells:

Ingredients:

10 jumbo pasta shells
2 cups of broccoli florets, chopped
1 cup of Alfredo sauce
1 cup of ricotta cheese
1 cup of shredded mozzarella cheese
1/4 cup of grated Parmesan cheese
1 egg, beaten
1/2 teaspoon of garlic powder
1/4 teaspoon of black pepper

Instructions:

Preheat your oven to 375°F.
Cook the pasta shells according to the package instructions, but only cook them for half the time. Drain and set aside.
Boil the broccoli florets for 3-5 minutes, or until they are tender. Drain and set aside.
In a separate bowl, combine the Alfredo sauce, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, and black pepper. Mix well.
Grease a 9x13 inch baking dish with cooking spray. Spread a thin layer of Alfredo sauce on the bottom of the dish.
Fill each half-cooked pasta shell with the Alfredo and cheese mixture. Place each shell in the baking dish, on top of the thin layer of Alfredo sauce.
Top the shells with the cooked broccoli florets and the remaining Alfredo sauce and mozzarella cheese.
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes, then serve and enjoy!

So whether you're in the mood for some classic Chicken Parmesan Stuffed Shells or something a little different like Broccoli Alfredo Stuffed Shells, these recipes are sure to please. Make sure to let me know if you try them out and how they turn out for you. Happy cooking!

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