Marinara Chicken Shell Pasta Bake

• 12 oz pasta shells
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups cooked and shredded chicken
• 1 egg
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt to taste
• Pepper to taste
• Olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions until al dente; drain.
3. 3 In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, basil, garlic, oregano, salt, and pepper.
4. 4 Stir in shredded chicken and marinara sauce.
5. 5 Stuff pasta shells with the mixture and place them in a greased 9x13 inch baking dish.
6. 6 Cover with remaining mozzarella.
7. 7 Bake for 45 minutes or until bubbly and golden.
8. 8 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add sautéed spinach or diced bell peppers for extra veggies.
• Substitute ground turkey for chicken for a leaner option.

Substitutions

• Use cottage cheese if you don't have ricotta.
• Substitute marinara sauce with a simple tomato sauce if needed.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad for a complete meal.

FAQ