Chicken Cordon Bleu Stuffed Shells

• 12 ounces jumbo pasta shells, cooked al dente
• 1 cup shredded cooked chicken
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1 egg, beaten
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, combine chicken, ham, Swiss cheese, ricotta, egg, parsley, garlic powder, and black pepper.
3. 3 Stuff each pasta shell with the chicken mixture.
4. 4 Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
5. 5 Arrange stuffed shells seam-side up over the sauce.
6. 6 Top with remaining marinara sauce and sprinkle with mozzarella and Parmesan cheeses.
7. 7 Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Spoon for stuffing

Variations

• Add spinach or sun-dried tomatoes to the filling for extra flavor.
• Use Italian sausage instead of ham for a twist.

Substitutions

• Substitute ricotta with cottage cheese for a lower-calorie option.
• Use deli turkey in place of ham for a lighter version.

Pairings

• Garlic bread
• Steamed asparagus
• Caesar salad

Nutrition

Tips

• For a richer flavor, add a splash of white wine to the chicken mixture.
• These stuffed shells can be assembled ahead of time and refrigerated for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a crisp green salad and garlic bread for a complete meal.
• Pair with a glass of Chardonnay for a delightful dining experience.

FAQ