Saturday, June 5, 2010

Chicken and Cheese Stuffed Shells

Stuffed shells are a classic, no? I can remember getting them from a local Italian restaurant every time we went when I was growing up. They'd bake them in these little ramekins and the cheese would get all crusty... gosh, now I want to go there. I have a box of shells in my cabinet and I am trying to use it up... Enter chicken and cheese stuffed shells.

These shells primarily served the function of using up leftovers. I had some roast chicken, some ricotta, and some sauce leftover from various meals. I figured throw it all together and see what happens. I ended up sending most of these shells home with my friend Christine. Her boyfriend ate all of them and said they were awesome, so I guess they were well received. I thought they were really good too, but I am biased- pasta+cheese=<3

If you don't feel like using a tomato pesto sauce you can always use any sauce (tomato, alfredo, pesto, etc.) I'm not picky- the sauce choice is all yours. I assure you you won't be disappointed with way.

Source: Stephanie Cooks Original


12 large shells, boiled and drained
1.5 cups part skim ricotta cheese
1/2 cup shredded chicken breast
1 egg
1/2 cup part skim mozzarella cheese
Tomato pesto sauce
Fresh basil, torn

1- Preheat the oven to 350.
2- In a medium bowl, mix the ricotta, chicken, egg, and 1/4 cup of mozzarella, Stir well.
3- Season with salt and pepper.
4- Spoon heaping spoonfuls of the mixture into the shells. Place in a baking dish (be sure to pour about 1/2 cup sauce in the bottom of the baking dish first.)
5- Repeat until all shells are stuffed.
6- Top with sauce and the remaining 1/4 cup of mozzarella cheese.
7- Bake for 20 minutes of until heated through.
8- Top with basil and serve hot.


  1. are you talking about federicis? thats what this reminded me of...mmm we need to go there over the summer and sit outside!

  2. Why yes I am! I agree- I loooove that place.

  3. Great way to use up left overs - so simple!