Chicken Stuffed Shells



I got this recipe from my friend Lindsay at Love Deliciousness, who originally got it from one of my favorite blogs, Annie’s Eats. These turned out pretty good. The husband who is an absolute pasta fanatic loved this. He ate so many I lost count. I think I would have loved them except I didn’t like the sauce I chose to make them in. Try it out, I don’t think you will be disappointed! I used Lindsay’s halved version, for the full version, check out Annie’s Blog.


  • 1 box uncooked jumbo pasta shells
  • 6 cloves garlic
  • 2 chicken breasts, cooked and shredded
  • 30 oz. part skim ricotta cheese
  • 1/3 cup italian bread crumbs
  • 1 1/2 tsp. salt
  •  1/2 tsp. black pepper
  •  1 1/2 tsp. dried parsley
  •  6 large basil leaves, torn (I used dried)
  •  1/3 cup half and half
  • ~28 oz. spaghetti sauce 
  •  1/4 cup parmesan cheese



1. Preheat oven to 375 degrees.
2. Cook pasta shells according to package directions and drain. Lay shells out on cutting board/cookie sheet to prevent from sticking together.
3. Add ingredients garlic through half and half to food processor and process until just combined. (I mixed in my KitchenAid Stand Mixer)
4. Spoon enough spaghetti sauce into 9×13 pan to cover bottom.
5. Fill the cooked shells with ricotta mixture and place open side up in pan.
6. Spoon as much of the remaining spaghetti sauce over shells as you’d like.
7. Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 5 minutes.
8. Sprinkle with parmesan cheese and serve.

One Response to “Chicken Stuffed Shells”

  1. MMM it looks SO yummy!!!

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