Ingredients
Scale
For the Stuffed Shells:
- 12 jumbo pasta shells
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil (or 1 tsp dried basil)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 2 cups marinara sauce
- 1/2 cup chicken broth
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, garlic, basil, salt, and pepper. Mix until well combined.
- Using a spoon, fill each cooked pasta shell with the chicken and cheese mixture. Be generous but ensure the shells can still close slightly.
- In a large, oven-safe skillet or Dutch oven, spread 1 cup of marinara sauce evenly across the bottom. Arrange the stuffed shells in a single layer on top of the sauce.
- Pour the remaining marinara sauce and chicken broth over the shells. Sprinkle with additional mozzarella cheese and a pinch of red pepper flakes, if desired.
- Cover the skillet with a lid or aluminum foil and cook over medium heat for about 10 minutes, until the sauce begins to bubble. Preheat the broiler while the skillet is cooking.
- Remove the lid or foil and transfer the skillet to the oven. Broil for 3-5 minutes, or until the cheese is melted and bubbly with golden spots.
- Let the dish cool for a few minutes, then garnish with fresh basil and serve warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
