Cheesy Chicken Stuffed Shells. Image of large stuffed shells with marinara sauce and mozzarella cheese on top, with finely shredded basin sprinkled over the top. Smart & Final Recipes curated by Chef Jamie Gwen. Cheesy Chicken Stuffed Shells. Image of large stuffed shells with marinara sauce and mozzarella cheese on top, with finely shredded basin sprinkled over the top. Smart & Final Recipes curated by Chef Jamie Gwen.

Cheesy Chicken Stuffed Shells

These stuffed shells have the added benefit of a protein-boost from the shredded chicken…comfort food at its finest!

24 jumbo pasta shells (about 10 ounces)

1 cup First Street Shredded Chicken

One 15-ounce La Romanella whole-milk ricotta cheese

1 cup grated La Romanella parmesan cheese

3 cups shredded First Street mozzarella cheese

1 teaspoon freshly chopped basil

1 teaspoon freshly chopped parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1 teaspoon freshly ground pepper

2 1/2 cups La Romanella marinara sauce

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Directions

Preheat the oven to 400ºF.

Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions. Drain well, then rinse under cold water. Arrange the shells in a single layer on paper towels.

Place the chicken in your food processor and pulse to coarsely chop.

In a large mixing bowl, combine the ricotta cheese, Parmesan cheese,

1 1/2 cups of the mozzarella cheese, basil, parsley, oregano, salt and pepper. Add the chopped chicken and mix to combine well.

Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. Hold each cooked pasta shell open and spoon 2 tablespoons of the ricotta mixture into each shell. Repeat with the remaining shells and filling and place the shells on top of the sauce in the baking dish. Spoon the remaining marinara sauce over the shells and top with the remaining mozzarella cheese.

Bake uncovered for 20 minutes, or until the cheese is melted and the casserole is bubbling.

Serves 6