Chicken Parmesan Stuffed Shells
Comforting baked pasta shells stuffed with cheese and popcorn chicken, finished with marinara and melted mozzarella.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Rotary Cheese Grater
- 6-quart saucepot
Ingredients
- 24 jumbo pasta shells
- 24 pieces frozen popcorn chicken (may need more if pieces are small)
- 1 (15-oz) container cottage cheese
- 2 cups shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 2 Tbsp dried parsley
- 1 large egg
- 1 (24 to 26-oz) jar spaghetti sauce
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray; set aside.
- Cook the jumbo pasta shells according to package instructions until al dente; drain and let cool enough to handle.
- In a mixing bowl, combine the cottage cheese, grated Parmesan, dried parsley, egg, and 1 cup of the shredded mozzarella until evenly mixed.
- Stuff each cooled pasta shell with about 1 to 2 tablespoons of the cheese mixture and place one piece of frozen popcorn chicken into each shell; arrange the filled shells seam-side up in the prepared baking dish.
- Spoon the jar of spaghetti sauce evenly over the stuffed shells, then sprinkle the remaining 1 cup mozzarella over the top.
- Bake, uncovered, for 25–30 minutes until the sauce is bubbly and the cheese is melted and slightly golden.
Notes
- You can substitute chopped fried chicken tenders for popcorn chicken.
- There is no need to fully thaw the chicken before baking.
- Try ricotta, asiago, or provolone in place of cottage cheese if preferred.
- Add Italian seasoning to the cheese mixture for extra flavor.
- Assemble ahead and refrigerate until baking; you may need a few extra minutes if baking straight from cold.
- To freeze, assemble, cool, cover tightly, and freeze; thaw completely before baking.