I was making some chicken broth earlier this week and had a few chicken breasts left over to do with as a pleased. This was my first time making stuffed shells and I kind of just threw everything together hoping that it’d work and it did! I didn’t really measure anything but the proportions came out perfect. It was obviously meant to be.
6 oz (about half a box) jumbo shells
½ c marinara sauce
About 1 cup shredded poached chicken
¾ c mozzarella cheese
8 oz ricotta cheese
2 tbsp chopped parsley
The zest of ½ a lemon
Boil a large pot of salted water. Cook the shells three-quarters of the way. Remove from the water and place on a greased sheet pan. Set aside to cool. Preheat the oven to 375.
In a bowl, mix the chicken, ½ cup of mozzarella, ricotta, parsley, lemon zest and the egg.Spread some of the marinara on the bottom of a glass baking dish (to prevent sticking.)When the shells are cool enough to handle, fill each one with about 1 tbsp of the filling. Place the shells in the dish.
Top with the remaining marinara and cheese.
Bake for 25 minutes.