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–+ servings
Chicken Stuffed Shells in pie dish.
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5 from 11 votes

Chicken Stuffed Shells

Chicken Stuffed Shells is a flavorful and filling meal that is sure to please the whole family. Creamy stuffed shells smothered in a sweet tomato sauce and topped with chicken and red onions for one tasty baked pasta casserole.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Pasta
Cuisine: American
Keyword: pasta casserole, pesto chicken stuffed shells, ricotta stuffed shells
Servings: 6 servings
Author: Milisa

Ingredients

For the Chicken:

  • 1 pound chicken breasts cut into 1 inch chunks
  • 1/2 cup sliced red onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1//2 teaspoon pepper

For the Pasta

  • 12 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup pesto
  • 1 tablespoon granulated garlic
  • 1 tablespoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon kosher salt

For the Sauce:

  • 15 ounces tomato sauce
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground rosemary
  • 1/2 cup finely grated parmesan cheese
  • diced tomatoes fresh parsley for optional garnish

Instructions

  • Prepare a grill fire to 350° with pecan or hickory for smoke flavor.
  • Mix chicken with olive oil, salt and pepper. 
  • Place on a grill pan with slices of red onions. Grill over indirect fire with the lid closed for about 10 minutes until chicken reaches 160° using a digital thermometer. Remove from grill.  Chicken and onions can be sautéed in a skillet with olive oil over medium heat if you don't have a grill. 
  • Meanwhile, boil the pasta about 6 minutes. Drain in a colander.
  • In a bowl combine ricotta cheese with shredded mozzarella, garlic, thyme, salt and pepper. 
  • In another bowl combine tomato sauce, brown sugar, garlic, thyme, oregano, ground rosemary and salt.

Assemble the casserole:

  • Spread about 1/2 of the sauce into a deep dish pie plate or casserole dish.
  • Stuff the shells with ricotta and pesto mixture.
  • Layer shells over the tomato sauce. 
  • Spoon remaining sauce between the shells. 
  • Layer chicken and red onions over the pasta shells. 
  • Sprinkle with parmesan cheese. 
  • Bake for 20 minutes or until sauce is bubbly around the edges and pasta is heated through.
  • Remove from oven.
  • Garnish with fresh tomatoes and fresh parsley.
  • Serve immediately.

Notes

Store leftover stuffed shells in an airtight container in the refrigerator up to 4 days.
Reheat in a covered skillet over medium heat or in a foil covered casserole dish in a 350° oven for about 10- 15 minutes.