This week weather may have been upper 50s & into the 60s in New England, but stuffed shells are a faster-than-lasagna winter comfort dinner. These got a slight twist with flavor of chicken parm we love. Plus, I love ricotta more than the average person, so this hit the spot. Make one big pan or 2 smaller ones with one to freeze!
Chicken Parmesan Stuffed Shells
1/2 box jumbo shells
~4 breaded chicken tenders (or ~1 cup popcorn chicken)
15 oz ricotta
1 tablespoon Italian Seasoning
1 1/2 cup mozzarella
1 1/2 cup tomato sauce (I use Pastene canned Kitchen Ready Tomatoes)
Bake the chicken until cooked through and crisp, according to the package. Then chop into bite-sized pieces. Lower oven heat to 350-degrees.
Boil salted water for the jumbo shells and cook until al dente.
Mix the ricotta with 1/2 cup mozzarella, Italian seasoning, and salt.
Fill a ziplock bag with the ricotta. Use a tall drinking glass to hold the bag while spooning the ricotta into the bag.
Spray a baking dish with non-stick spray. (I made 2- 9×9 pans or this would fit one 9×13). Spoon about 1/4 cup of tomato sauce onto the bottom.
Snip the bottom corner off the ziplock bag to pipe the ricotta into the shells and place the shells into the baking dish.
Add chicken on top of the ricotta.
Spoon tomato sauce on top.
Cover and bake for 30 minutes. Then uncover, top with remaining mozzarella, and return to the oven for 15 minutes.
I loved this. Leftovers packed up really well to be lunch the next day! I love these flavors and was reminded just how easy it was to pop this together. Another fun twist is to skip the chicken, and stir in creamed spinach into the ricotta mixture for my Better Than Usual Stuffed Shells.