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Chicken Parmesan Stuffed Shells

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 6 to 8


  • 1 (25-ounce) jar tomato and basil pasta sauce
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 2½ cups shredded cooked chicken
  • 2 cups fresh baby spinach, torn
  • 2 cups shredded mozzarella cheese, divided
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh basil
  • 1½ teaspoons garlic salt
  • ½ teaspoon ground black pepper
  • 21 jumbo pasta shells, cooked according to package directions
  • ½ cup grated fresh Parmesan cheese
  • ½ cup panko bread crumbs
  • fresh basil, for garnish


Preheat oven to 350˚. Spray a 3-quart baking dish with cooking spray.

In bottom of prepared pan, spread 1½ cups pasta sauce.

In a large bowl, stir together ricotta, chicken, spinach, 1½ cups mozzarella, egg, basil, garlic salt, and pepper until combined. Divide mixture among pasta shells; place in sauce in pan. Pour remaining sauce onto shells. Cover with foil.

Bake for 30 minutes. Uncover and sprinkle Parmesan, bread crumbs, and remaining ½ cup mozzarella onto shells. Bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes before serving. Garnish with basil, if desired.