Easy Baked Stuffed Shells
Stuffed shells are the ultimate comfort food—warm, cheesy, and packed with rich flavors. This version, made with ground chicken, ricotta, and marinara sauce, is a hearty but balanced take on a classic dish. It’s one of our go-to meals when we’re craving something cozy yet satisfying, and it’s perfect for meal prep or leftovers the next day!
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Servings: 8
Ingredients
- 20 jumbo pasta shells cooked to package instructions
- 1 tablespoon olive oil
- ½ medium onion diced
- 5 garlic cloves minced or crushed
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 pound ground chicken
- 3 cups marinara sauce
- ¼ cup basil roughly chopped
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup parmesan cheese grated
- 3 cups mozzarella cheese shredded
- ¼ cup parsley finely minced plus more to garnish
Instructions
- Preheat oven to 375°F. While the oven is preheating, cook the shells in heavily salted water according to the package instructions. Once cooked, drain the pot and fill it with cold water to both stop the cooking and to keep the shells from sticking to each other.20 jumbo pasta shells
- Heat the olive oil over medium-high heat in a pot or deep pan. Once heated, add the chopped onion and sauté until translucent, about 3-5 minutes. Add the garlic, 1 teaspoon salt, black pepper, and dried oregano. Sauté for another 1 minute until the garlic is fragrant, stirring frequently.1 tablespoon olive oil, ½ medium onion, 5 garlic cloves, 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon dried oregano
- Add the ground chicken and cook until no longer pink, breaking it apart as it cooks. Once there is no more pink, add in the marinara sauce and chopped basil and stir to combine. Allow the entire mixture to simmer for 3-5 minutes then remove from the heat.1 pound ground chicken, 3 cups marinara sauce, ¼ cup basil
- Meanwhile, in a large bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, parmesan cheese, 1 egg, parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.15 ounces ricotta cheese, 1 large egg, ½ cup parmesan cheese, 3 cups mozzarella cheese
- Spread a few spoonfulls of sauce in a single layer in the bottom of a 9x13 casserole dish. Stuff the shells with the ricotta mixture until they are just filled (try not to overstuff) and place them seam side down into the prepared casserole dish.
- Once you’ve placed all shells in your casserole dish, cover them with the remaining sauce and mozzarella cheese.
- Cover with dish with foil and bake for 30 minutes. You should see the sauce beginning to bubble around the edges. Uncover the dish and broil on high for an additional 2-4 minutes, allowing the cheese to brown. Be careful to watch carefully while broiling because it will be quick to burn!
- Remove from the oven, garnish with parsley, serve warm, and enjoy!¼ cup parsley
Nutrition Facts
Easy Baked Stuffed Shells
Amount per Serving
Calories
459.38
% Daily Value*
Fat
23.62
g
36
%
Cholesterol
58.25
mg
19
%
Sodium
250
mg
11
%
Potassium
93.75
mg
3
%
Carbohydrates
23.12
g
8
%
Sugar
3.75
g
4
%
Protein
31.5
g
63
%
Vitamin A
125
IU
3
%
Vitamin C
1.25
mg
2
%
Calcium
268.75
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.