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This amazing Cheesy Chicken Stuffed Shells recipe is an easy weeknight dinner the whole family will love!
Italian food is one of my favorite dinners during the week, especially pasta dishes. I also eat pizza probably more than I should, but it’s SO good! I think the thing I like most about pasta dishes is how easy they are to make. This stuffed shells recipe is no exception. I usually make the whole recipe in the evening while my kids do homework at the table. However, I’ve also been known to prep this recipe to the point of baking, then covered the dish, and pop it in the fridge for my husband to bake later.
My kids have always loved helping in the kitchen. Whether I’m baking or making dinner, they want to get their hands in there. My 7-year-old started helping me with meals being cooked on the stove or in the oven towards the end of last year and loves it! I do the cutting and anything “dangerous” and he stirs and helps assemble. This stuffed shells recipe is great for budding cooks. They can use their hands or a paring knife to help shred/chop the chicken (you decide based on everyone’s comfort level with knife handling), mix the filling, fill the pasta shells, and assemble everything in the baking dish. You’ll just need to cook and cool the pasta and take care of putting the dish in and out of the oven.
You might also be amazed at what your picky eater will eat if he or she has prepared the dish themselves. Every time my kiddo helps make dinner (especially one like this stuffed shells recipe where he can do so much) he beams with pride during the whole meal and loves to see everyone enjoy his cooking.
1/2 tablespoon dried parsley, plus more for garnish
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup your favorite red pasta sauce
Preheat your oven to 375 degrees F.
Cook the pasta according to package directions. Drain and rinse will cool water. Toss with a little olive oil or vegetable oil to prevent sticking if you’re not filling the shells immediately. (You can prep the shells in the morning, cover them and refrigerate until you’re ready to cook later in the day.)
In a medium mixing bowl, combine the ricotta, 1 cup mozzarella, chicken, egg, parsley, oregano, salt, and pepper until evenly incorporated.