These stuffed jumbo pasta shells combine tender pasta with a rich, creamy chicken and cheese filling, all smothered in luxurious Alfredo sauce. This restaurant-quality dish brings Italian comfort to your dinner table, perfect for family gatherings, special occasions, or when you want to transform simple ingredients into something extraordinary. Each shell delivers a perfect bite of creamy, cheesy goodness that will have everyone asking for the recipe.
Ingredients
For the Pasta and Filling:
- 24 jumbo pasta shells (conchiglioni)
- 2 cups (300g) cooked chicken, shredded or diced
- 1 cup (250g) whole milk ricotta cheese
- 1 cup (110g) mozzarella cheese, shredded
- 1/2 cup (50g) Parmesan cheese, freshly grated
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup (15g) fresh parsley, chopped
- 1 teaspoon (6g) salt
- 1/2 teaspoon (1g) black pepper
For Assembly and Topping:
- 2 cups (480ml) Alfredo sauce (store-bought or homemade)
- 1/2 cup (55g) additional mozzarella cheese, shredded
- 1/4 cup (25g) additional Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation Phase (20 minutes)
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23x33cm) baking dish with butter or cooking spray.
- Bring a large pot of salted water to a rolling boil. The water should be well-salted, tasting like mild seawater, to properly season the pasta.
Cooking the Pasta (12-15 minutes)
- Add the jumbo pasta shells to the boiling water and cook according to package directions until al dente, typically 10-12 minutes. Stir occasionally to prevent sticking.
- Drain the shells in a colander and rinse briefly with cool water to stop the cooking process. Handle gently as the shells can tear easily when hot.
- Lay the cooked shells on a clean kitchen towel or parchment paper, opening side up, to cool and drain completely. This prevents them from sticking together.
Preparing the Chicken Filling (10 minutes)
- If using leftover chicken, ensure it’s properly shredded or diced into small, bite-sized pieces. Rotisserie chicken works perfectly for this recipe.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix gently with a wooden spoon.
- Add the beaten egg, minced garlic, chopped fresh parsley, salt, and black pepper to the cheese mixture.
- Stir all ingredients until well combined and the mixture holds together cohesively. The filling should be creamy but not too wet.
Assembly Process (15 minutes)
- Spread approximately 1/2 cup of Alfredo sauce evenly across the bottom of the prepared baking dish. This prevents the shells from sticking and adds extra flavor.
- Using a small spoon or your hands, carefully fill each cooled pasta shell with approximately 2-3 tablespoons of the chicken and cheese mixture. Pack the filling gently but don’t overstuff, as this can cause the shells to break.
- Arrange the filled shells in the baking dish, opening side up, in a single layer. They should fit snugly but not be overcrowded.
- Pour the remaining Alfredo sauce evenly over all the stuffed shells, ensuring each shell gets covered with sauce.
- Sprinkle the additional mozzarella and Parmesan cheeses over the top of the shells and sauce.
Baking Process (35 minutes)
- Cover the baking dish tightly with aluminum foil to prevent the cheese from browning too quickly and to keep the shells moist.
- Place in the preheated oven and bake for 25 minutes. The sauce should be bubbling around the edges.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is golden brown and bubbly.
- Check that the internal temperature reaches 165°F (74°C) for food safety, especially if using leftover chicken.
Final Touches and Serving
- Remove from the oven and allow the dish to rest for 5-10 minutes before serving. This helps the sauce thicken slightly and makes serving easier.
- Garnish with freshly chopped parsley for color and freshness.
- Serve immediately while hot, using a large spoon to transfer 2-3 shells per person along with plenty of the creamy sauce.
Nutritional Information
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 8 portions (3 shells each)
Per Serving (approximate):
- Calories: 425
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 750mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 28g
Recipe Variations and Substitutions
Protein Alternatives
Spinach and Ricotta Shells: Replace chicken with 2 cups of chopped, cooked spinach (squeezed dry) and add 1/4 cup of pine nuts for a vegetarian option.
Italian Sausage Version: Substitute chicken with 1 pound of cooked and crumbled Italian sausage for a more robust, spicy flavor.
Seafood Stuffed Shells: Use cooked shrimp, crab meat, or a combination of seafood instead of chicken, and add a pinch of Old Bay seasoning.
Ground Beef Filling: Replace chicken with 1 pound of cooked ground beef, seasoned with Italian herbs and garlic.
Sauce Variations
Marinara Style: Replace Alfredo sauce with 3 cups of marinara sauce for a lighter, tomato-based version.
Pesto Cream Sauce: Mix 1/4 cup of basil pesto into the Alfredo sauce for an herby twist.
Pink Sauce Combination: Use half Alfredo and half marinara sauce for a beautiful pink sauce with complex flavors.
Cheese Combinations
Four Cheese Blend: Add cream cheese and Romano cheese to the ricotta mixture for extra richness.
Herbed Cheese Filling: Mix dried Italian herbs, basil, and oregano into the cheese mixture for enhanced flavor.
Goat Cheese Addition: Replace half the ricotta with soft goat cheese for a tangy, sophisticated taste.
Dietary Modifications
Gluten-Free Option: Use gluten-free jumbo shells and ensure the Alfredo sauce is gluten-free certified.
Lower-Fat Version: Use part-skim ricotta, reduced-fat mozzarella, and light Alfredo sauce to reduce calories.
Dairy-Free Alternative: Substitute all cheeses with dairy-free alternatives and use cashew-based Alfredo sauce.
Make-Ahead and Storage Tips
These stuffed shells are perfect for meal planning and can be completely assembled up to 24 hours ahead of baking. Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
Leftover stuffed shells can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven. For best results, cover with foil when reheating in the oven at 350°F (175°C) for 15-20 minutes.
The assembled dish freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before baking, adding 15-20 minutes to the cooking time.
Serving Suggestions and Pairings
These stuffed shells pair beautifully with a crisp Caesar salad or mixed greens with Italian vinaigrette. Garlic bread or crusty Italian bread makes an excellent accompaniment for soaking up the creamy sauce.
For wine pairings, consider a medium-bodied white wine like Chardonnay or Pinot Grigio, or a light red wine such as Chianti or Pinot Noir. The rich, creamy flavors complement both white and light red wines perfectly.
Frequently Asked Questions
Can I use store-bought rotisserie chicken for this recipe? Absolutely! Rotisserie chicken is perfect for this recipe and saves significant time. Remove the skin and bones, then shred the meat into bite-sized pieces. One whole rotisserie chicken typically yields about 3-4 cups of meat, so you’ll have extra for other uses.
What if my pasta shells break during cooking? Broken shells happen occasionally, especially if overcooked. Cook a few extra shells as backup, and if some break, you can patch them together with the filling or use the broken pieces in the bottom of the dish. Slightly undercooking the shells helps prevent breakage.
How do I prevent the shells from drying out during baking? Covering with foil during the first part of baking is crucial for keeping the shells moist. Also, ensure there’s enough sauce both under and over the shells. If the dish looks dry before the final uncovered baking time, add a bit more sauce or cover with foil for the entire baking time.
Can I make my own Alfredo sauce for this recipe? Definitely! Homemade Alfredo sauce elevates this dish significantly. Melt 1/2 cup butter, add 2 cups heavy cream, bring to a simmer, then whisk in 1 cup grated Parmesan cheese until smooth. Season with salt, pepper, and garlic powder to taste.
What’s the best way to fill the shells without breaking them? Use a small spoon or piping bag to fill the shells gently. Hold each shell carefully in one hand while filling with the other. Don’t overstuff them, as this can cause cracking. Room temperature shells are easier to handle than hot ones.
This stuffed shells recipe represents the perfect fusion of convenience and gourmet flavor, transforming everyday ingredients into a restaurant-quality meal that brings families together around the dinner table. The combination of tender pasta, creamy filling, and rich sauce creates a satisfying dish that’s both comforting and impressive enough for special occasions.
