Super Yummy Stuffed Shells!!
Tuesday, September 1, 2009 at 9:41AM Courtney Oh my goodness, I love these! I am a huge manicotti fan but really never ever make it. These little shells totally satisfied my craving and were very easy to make! The fact that each shell had just the right amount of cheese mixture, spaghetti sauce and melted cheese on top, they now beat out my manicotti obsession! I cant wait to make them again! The only thing I will do different is ultimate the chicken, it just didn't seem to flow right with the rest of the dish.
Artichoke and Diced Chicken Stuffed Shells
courtesy Tasty Kitchen user Butterbean
- 1 whole Onion Diced Finely
- 1 jar Artichokes Diced Finely
- 1 container Ricotta Cheese
- 2 cups Grated Parmesan Cheese
- 2 Tablespoons Flat-leaf Parsley, Finely Chopped (I used fresh oregano instead and it was yummy!!)
- 2 Tablespoons Basil Finely Chopped
- 1 whole Fresh Block Of Mozzarella Cheese, Sliced ( I was out of fresh mozzarella so I used Organic Valleys Raw Mild Cheddar!)
- 1 package Large Pasta Shells, Cooked In Salt Water
- 3 cups Marinara Sauce
- 1 whole Chicken Breast, Diced
Cook onions until slightly golden. Add chicken until cooked and juices run clear. Add chopped artichoke and cook for 2-3 minutes, just to heat through. Add this mixture to the basil, parsley, parmesan cheese and ricotta cheese, with salt and pepper to taste.
Spread about half of the marinara sauce on the bottom of pan to prevent sticking. Stuff cooked shells with mixture. Cover with other half of marinara sauce. Top with slices of mozzarella cheese. Bake at 450 for 25 minutes until the cheese turns a golden brown.
Reader Comments (2)
SO funny you psoted this...I'm making stuffed shells this weekend for my mom and brother, who are coming over to meet our newest addition (Lexi...chocolate lab). Your recipe looks DELICIOUS.
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