After trying and loving Parmesan Chicken Manicotti recipe a while ago, I thought of a new way to enjoy something similar, but this time in shell pasta! Since I’m on a diet (I’ve been losing weight for the last 12 weeks so that I can look descent when I go back to Korea this December! I’ve lost 23 lbs so far! But more on that later…), these little shells were a perfect option for me since they don’t have so many calories like most other pasta noodles do. I had five of them and they filled me up!
To make this recipe, first I boiled 2 chicken breasts and shredded it. Then I added 1 cup reduced fat ricotta cheese, 1 cup thawed frozen spinach, 1/2 cup Parmesan cheese, 1/4 cup chopped sundried tomatoes, 2 tablespoons chopped basil leaves and salt and pepper to season.
Cook pasta shells according to package instructions. Make sure you do not overcook the shells or they will tear when you stuff them. Stuff each shell carefully with a spoonful of the chicken filling and place them in a baking dish.
Drop spoonfuls of your favorite pasta sauce onto the shells and sprinkle with Parmesan cheese.
Bake in the oven at 375 degrees F. for 25-30 minutes.
Parmesan Chicken Stuffed Shells
- 24 shell pasta, cooked according to package instructions
- 2 chicken breasts, boiled and shredded
- 1 cup reduced fat ricotta cheese
- 1/2 cup Parmesan cheese, shredded + more to sprinkle
- 1 cup frozen spinach, thawed
- 1/4 cup chopped sundried tomatoes
- 2 tablespoons chopped basil leaves
- salt and pepper to taste
- your favorite pasta sauce
In a large bowl, combine shredded chicken, ricotta cheese, parmesan cheese, spinach, sundried tomatoes, basil leaves, and salt and pepper and mix well using a fork.
Stuff each cooked shell with the chicken filling carefully with a spoon. Place them in a baking dish. Drop spoonfuls of your favorite pasta sauce onto the shells. Sprinkle with more Parmesan cheese.
Bake at 375 degrees F. for 25-30 minutes.