Melissa Williams Chicken Stuffed Shells
Try this Melissa Williams recipe, or contribute your own.
Try this Melissa Williams recipe, or contribute your own.
- 1 1/2 teaspoons dried basil
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 box jumbo pasta shells
- 1 1/2 teaspoons dried parsley
- 1 pound boneless skinless chicken breasts cooked & shredded
- 30 oz. ricotta cheese (i used part skim)
- 1/3 upitalian bread crumbs
- 1/3 upmilk (i used 2%)
- 1 package frozen spinach (i use a steamer bag & sque
- 28 ounces jarred marinara sauce (i used trader joe's tomato
- shredded italian cheese blend about 1/4 cup
- Carbohydrate 0.294712510683761 g
- Cholesterol 43.8472624333333 mg
- Fat 0.956136752700855 g
- Fiber 0.159355234565898 g
- Protein 17.5297776862692 g
- Saturated Fat 0.251906369739316 g
- Serving Size 1 1 -8 serving (208g)
- Sodium 49.8474896559829 mg
- Sugar 0.135357276117863 g
- Trans Fat 0.252463241534188 g
- Calories 84 calories
Step-by-step
- If you're not starting with cooked chicken, you'll need to start by cooking it. I trim mine, season with salt, Montreal chicken seasoning, and garlic pepper, then boil.
- Meanwhile, bring a large pot of salted water to boil, add your noodles, and cook until tender. Drain and lay out on a cutting board so the shells are separated and not stuck together.
- Preheat the oven to 375 degrees.
- Once your chicken is cooked, add it to the bowl of a KitchenAid stand mixer. Add the ricotta cheese, bread crumbs, salt, pepper, parsley, basil, milk, and spinach to the chicken and mix with the paddle attachment until the chicken is shredded and all the other ingredients are blended.
- If you started with cooked & shredded chicken, just add all the listed ingredients to a large bowl and stir together until well combined.
- Take a 9 x 13 pan and spread enough marinara sauce to the bottom to just cover it.
- Start assembling your shells - put a spoonful of ricotta mixture into each shell then add it to the prepared pan, open side up. Repeat until you're out of shells. My 9 x 13 pan held 20 shells. I also had enough mixture and shells to also make another 8 x 8 pan for later.
- Pour the remaining sauce over the top of the shells.
- Cover with foil and bake for 20 minutes.
- After 20 minutes, carefully remove the foil and sprinkle the shells with cheese. However much you like. Then return to the oven, without the foil, and continue baking until the cheese is melted - probably about 5 minutes, depending on how much cheese you used.
Melissa Williams's Delicious Chicken Stuffed Shells
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights often blur into a whirlwind of school pick-ups, homework help, and the never-ending cycle of laundry. But, I believe that a nourishing home-cooked meal shouldn’t be a luxury reserved for weekends only. That's why I've perfected this recipe for Chicken Stuffed Shells – a dish that's both impressive and surprisingly simple to make, even on a hectic Tuesday evening.
This recipe is a testament to the power of smart planning and efficient cooking. The key is preparation. I often cook a large batch of chicken on the weekend – perfectly seasoned and ready to shred. This means that on a weeknight, I can focus on assembling the shells, creating a flavorful filling, and baking this comforting dish to perfection. The satisfaction of serving a warm, cheesy, and delicious dinner to my family, all while managing my other responsibilities, is a feeling that can’t be beat. The combination of tender chicken, creamy ricotta, and rich marinara sauce makes this dish a family favorite. Everyone eagerly awaits the night I decide to make this wonderful dish.
The magic of this recipe lies not only in its taste, but also in its adaptability. Feel free to experiment with different herbs and cheeses to suit your preferences. Adding a sprinkle of red pepper flakes can add a delightful kick, while swapping the Italian blend for a sharp cheddar or Monterey Jack will completely transform the flavor profile. Don’t hesitate to use leftover cooked vegetables like spinach, mushrooms, or bell peppers to add more nutrients and depth of flavor to the filling. The possibilities are endless! It's a flexible recipe that easily accommodates changes, making it perfect for using up whatever ingredients I have available in my refrigerator.
I love that this recipe allows for multitasking. While the pasta cooks, I can get other things ready, like preparing the chicken and other filling ingredients. And, the best part is that a significant portion of the assembly can be done ahead of time, making it a great choice for meal prepping. The baking time is relatively short, which is perfect for busy evenings. Once the shells are in the oven, I can focus on other tasks, knowing that a delicious and comforting dinner is just around the corner. I often make a double batch – one for dinner and one to freeze for a future weeknight miracle!
Beyond the practicalities, there’s a certain sense of accomplishment that comes with creating something delicious and nourishing from scratch. It’s a small act of self-care, a way to nurture myself and my family. This isn’t just about putting food on the table; it’s about creating a warm and inviting atmosphere, a space where we connect over a shared meal and create lasting memories. And, the leftovers? Even better the next day! So, next time you’re feeling overwhelmed by a busy week, remember this recipe. It’s a simple act of kindness, both for yourself and for those you love.
This recipe has become a staple in my weekly meal rotation, a testament to its ease, deliciousness, and family-friendly nature. It’s a dish that perfectly embodies the balance between convenience and culinary satisfaction, a balance that every busy woman strives for. So give it a try, and I guarantee that this Chicken Stuffed Shells recipe will become a cherished part of your family’s culinary repertoire as well. Enjoy!
