Chicken Parmesan Stuffed Shells – jumbo pasta shells stuffed with cheese, frozen popcorn chicken and spaghetti sauce – also makes a great freezer meal! Easy make ahead weeknight meal!
A while back I made some Meatball Stuffed Shells and we loved them. I was going to make them again, but I thought why now swap out the meatballs for some chicken. Luckily I had some frozen popcorn chicken in the freezer. I got to work making the stuffed pasta.
It turned out great! We both really liked the chicken and cheese in the shells. I made this in two 9×9-inch pans. I baked one for dinner and froze the other one for dinner another night. The shells were great at dinner and even better reheated for lunch the next day! Serve these Chicken Parmesan Stuffed Shells with a salad and some garlic bread for a delicious Italian feast!
Yield: serves 10 to 12
Chicken Parmesan Stuffed Shells
prep time: 10 MINScook time: 25 MINStotal time: 35 mins
24 jumbo pasta shells
24 pieces frozen popcorn chicken (made need more if the pieces are small)
15-oz cottage cheese (can use ricotta)
2 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese
2 Tbsp dried parsley
1 (24 to 26-oz) jar spaghetti sauce
Preheat oven to 375ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
Cook jumbo pasta shells according to package. Drain and cool.
Combine cottage cheese, parmesan cheese, egg, dried parsley and 1 cup mozzarella cheese.
Stuff pasta shells with cheese mixture and one piece of chicken per shell. Place shells in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese. (Can freeze at this point)