CHICKEN PARMESAN-STUFFED SHELLS RECIPE - BETTYCROCKER.C…
Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook and drain pasta as directed on package. Rinse with cool water; drain.
- Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
- Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
- Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.
Nutrition Facts : Calories 540 , CarbohydrateContent 41 g, CholesterolContent 110 mg, FatContent 1 , FiberContent 2 g, ProteinContent 35 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 930 mg, SugarContent 5 g, TransFatContent 1/2 g
CHICKEN ALFREDO STUFFED SHELLS RECIPE | FOOD NETWORK ...
Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved—and ultra-creamy—alfredo sauce yet!
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 30 minutes
Cook Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
- Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
- Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
- Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
- Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.
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EASY CHICKEN ALFREDO STUFFED SHELLS RECIPE
Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it’s super simple to pull together.
From thepioneerwoman.com
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Reviews 4.6
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- Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!
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SIMPLE STUFFED SHELLS RECIPE - BETTYCROCKER.COM
A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
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Calories 680 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 680 per serving
- Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
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CHICKEN ALFREDO STUFFED SHELLS RECIPE | FOOD NETWORK ...
Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved—and ultra-creamy—alfredo sauce yet!
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Category main-dish
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Category main-dish
- Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.
See details
EASY CHICKEN ALFREDO STUFFED SHELLS RECIPE
Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it’s super simple to pull together.
From thepioneerwoman.com
Reviews 4.6
Total Time 50 minutes
Category main dish, poultry
From thepioneerwoman.com
Reviews 4.6
Total Time 50 minutes
Category main dish, poultry
- Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!
See details
SIMPLE STUFFED SHELLS RECIPE - BETTYCROCKER.COM
A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 680 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 680 per serving
- Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
See details
SIMPLE STUFFED SHELLS RECIPE - BETTYCROCKER.COM
A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 680 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 680 per serving
- Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
See details
CHICKEN STUFFED SHELLS RECIPE | ALLRECIPES
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