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Chicken Parmesan Stuffed Shells Casserole

Chicken Parmesan stuffed shells casserole combines jumbo pasta shells with chicken, ricotta, mozzarella, and marinara in a baked 9x13-inch casserole. The shells bake covered and then uncovered until the sauce is bubbling and the cheese is melted.
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Prep Time 25 minutes
Cook Time 42 minutes
resting 10 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 tbsp olive oil
  • 0.5 lb chicken breast boneless, skinless; cut into 1/2-inch pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the pasta and sauce
  • 1 box (12 oz) jumbo pasta shells
  • 1 nonstick cooking spray
  • 1 jar (24 oz) marinara sauce
For the filling and topping
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 egg large
  • 1.5 cup mozzarella cheese shredded, low-moisture
  • 0.67 cup Parmesan cheese finely grated
  • 2 tbsp parsley fresh, chopped
  • 1 tsp Italian seasoning
  • 2 cloves garlic minced

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Preheat the oven to 375°F.
Cook the chicken
  1. Heat the olive oil in a 12-inch skillet over medium-high heat, then add the chicken, salt, and pepper.
  2. Cook for 5–7 minutes, stirring occasionally, until the chicken reaches 165°F.
  3. Transfer the chicken to a plate.
Cook the pasta
  1. Cook the pasta shells according to the package directions until just shy of al dente.
  2. Drain the shells and rinse briefly with cool water.
Make the filling
  1. Stir together the ricotta, egg, 3/4 cup mozzarella, 1/3 cup Parmesan, parsley, Italian seasoning, and garlic in a large bowl.
  2. Fold in the cooked chicken.
Assemble and bake
  1. Coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Spread 1 cup marinara sauce over the bottom of the dish.
  3. Fill 24 intact shells evenly with the filling and arrange them in the dish.
  4. Pour the remaining sauce over the shells.
  5. Top with the remaining 3/4 cup mozzarella and 1/3 cup Parmesan.
  6. Cover the dish with foil and bake for 20 minutes.
  7. Uncover and bake for 10–15 minutes, until the sauce is bubbling and the cheese is melted.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For neatly filled shells, spoon the filling into each shell evenly. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a lighter variation, use part-skim ricotta and mozzarella.