Oven, Stovetop, Baking dish, Pot (large), Knife
Preheat the oven to 375°F. In a pot of salted, boiling water, add the shells & cook according to package directions. Strain the pasta & rinse with cold water to cool.
Cut a chicken breast off of the rotisserie chicken. Remove the skin & shred it into bite sized pieces. Add the chicken to a large bowl.
In the bowl, add the ricotta cheese, half of the marinara sauce, half of the mozzarella cheese & half of the parmesan cheese. Season with salt & pepper. Stir to combine.
Add a drizzle of olive oil to the bottom of a baking dish. Add the shells & toss. Stuff each shell with a few tablespoons of the chicken & cheese mixture.
Top the shells with the remaining marinara, mozzarella & parmesan cheese. Bake for 15-20 min or until the cheese is melty & bubbly.
Serve, topped with additional parmesan cheese & basil if you have!
Drain your pasta a few minutes earlier than the package directions say. This will prevent the shells from breaking!
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Parm Stuffed Shells" contains 928 Energy, 51 g of Fat, 54 g of Carbohydrates, 60 g of Protein, 3 g of Fiber.