Ingredients
- 1 lb. chicken breasts, cooked and shredded
- 1/2 cup Italian-style bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 18-20 jumbo pasta shells
- 3 cups marinara sauce, divided
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese
Directions
- Preheat oven to 350°F. Grease a 9x13 inch baking dish.
- In a large bowl, combine the chicken, bread crumbs, Parmesan cheese, parsley, garlic powder, onion powder, oregano, basil, pepper, and salt. Stir in the ricotta and mozzarella cheeses. Mix until well combined.
- Cook the pasta shells according to package directions. Drain and rinse with cold water.
- Spread 1/2 cup of marinara sauce in the bottom of the prepared baking dish. Stuff each cooked shell with the chicken mixture and arrange in the dish. Top with the remaining 2 1/2 cups of marinara sauce.
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Gradually stir in the milk and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Pour the sauce over the stuffed shells.
- Sprinkle the top with the mozzarella cheese. Bake for 30 minutes, or until cheese is melted and bubbly.
Interesting Facts
- The dish is believed to have originated in the city of Naples, Italy in the 19th century.
- Stuffed shells are often referred to as 'conchiglie ripiene' in Italy, which translates to 'stuffed shells'.
- This dish is popular in Italian-American cuisine.
- The shells can also be filled with a variety of ingredients such as ricotta and spinach, ground beef, or sausage.
