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Lemon-Ricotta Chicken Stuffed Shells
Rachel Kim

Lemon-Ricotta Chicken Stuffed Shells

Stuffed shells don't need to be an all-afternoon project. Cooked chicken stretches the ricotta filling, while lemon zest keeps it from tasting flat. Pack the shells snugly so they stand up instead of collapsing into the sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 24 jumbo pasta shells
  • 2 cups finely chopped cooked chicken
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • 1 cup shredded low-moisture mozzarella cheese divided
  • 1/2 cup finely grated Parmesan cheese
  • 2 tsp finely grated lemon zest
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups marinara sauce
  • 1 tsp olive oil for the dish

Method
 

  1. Heat the oven to 375°F, grease a 9-by-13-inch baking dish and boil the shells until flexible but still firm.
  2. Mix the cooked chicken, ricotta, egg, 1/2 cup mozzarella, Parmesan, lemon zest, basil, salt and black pepper.
  3. Spread 1 cup marinara in the dish and fill each drained shell with about 2 tablespoons chicken mixture.
  4. Arrange the shells in the dish, spoon over the remaining marinara and sprinkle with the remaining mozzarella.
  5. Cover with foil and bake for 25 minutes, then uncover and bake until bubbling, about 10 minutes.
  6. Rest the shells for 5 minutes before serving.