Chicken And Veggie Stuffed Pasta Shells Recipes

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EASY CHICKEN STUFFED PASTA SHELLS RECIPE



Easy Chicken Stuffed Pasta Shells Recipe image

Best stuffed pasta shells recipe. Video instructions on how to stuff pasta shells with chicken, barbecue sauce and cheese for a one pot meal that is quick and delicious.

Provided by Vanessa Goodpaster-Beaty

Time 30m

Number Of Ingredients 8

1 pound (500 g) of minced chicken, cooked
4 tbsps. of butter, melted
1 cup of BBQ sauce
Hot sauce to taste
15.8 oz. (450 g) of ricotta cheese
1 pound (500 g) of pasta shells
3.5 oz. (100 g) of shredded cheese
4 tbsps. of scallions, minced

Steps:

  • Preheat oven to 190C/375F.
  • Combine ricotta cheese, chicken, butter, both sauces, and sliced scallions.
  • Cook pasta shells according to package directions. Let cool down slightly.
  • Stuff pasta shells with chicken mixture and place each shell into 22x30 cm / 9x12 inch baking pan. Top with shredded cheese and bake for 15-20 minutes.

Nutrition Facts : Calories 346 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 8 oz. (230 g), Sodium 492 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHICKEN STUFFED PASTA SHELLS



Chicken Stuffed Pasta Shells image

"This is a different way to use up leftovers," shares Judy Memo of New Castle, Pennsylvania. A casserole of pasta shells filled with moist stuffing, tender chicken chunks and green peas is covered with an easy sauce.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cooked stuffing
2 cups diced cooked chicken or turkey
1/2 cup frozen peas, thawed
1/2 cup mayonnaise
18 jumbo pasta shells, cooked and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup water
Paprika
Minced fresh parsley

Steps:

  • In a large bowl, combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine soup and water; pour over shells. Sprinkle with paprika. , Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 467 calories, Fat 26g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 811mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein.

SIMPLE STUFFED SHELLS



Simple Stuffed Shells image

A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.

Provided by By Paula Jones

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 lb ground beef
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt and pepper to taste
1 box (12 oz) jumbo pasta shells
2 cups ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg
2 tablespoons chopped fresh basil leaves
Additional chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
  • Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
  • In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
  • Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

Nutrition Facts : Calories 680, Carbohydrate 62 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 4 g, Protein 43 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 1 g

SEAFOOD-STUFFED PASTA SHELLS



Seafood-Stuffed Pasta Shells image

Add Italian taste to your family's dinner. Enjoy pasta shells stuffed with crabmeat and shrimps that are ready in about an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

18 uncooked jumbo pasta shells
1 tablespoon margarine or butter
1 medium onion, chopped (1/2 cup)
1/2 cup chopped bell pepper
1/2 pound asparagus, cut into 1-inch pieces (1 1/2 cups)
1 1/2 cups frozen cooked large salad shrimp, thawed
2 cans (6 ounces each) crabmeat, drained (1 3/4 cups)
1 jar (17 ounces) Alfredo pasta sauce
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta shells as directed on package.
  • While shells are cooking, melt margarine in 12-inch nonstick skillet over medium-high heat. Cook onion and bell pepper in margarine 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in asparagus. Cover and cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender; remove from heat. Stir in shrimp, crabmeat, 1/2 cup of the pasta sauce and half of the basil.
  • Spread about 1/4 cup of the remaining sauce over bottom of baking dish. Fill each cooked pasta shell with about 2 tablespoons of the seafood mixture. Arrange in dish. Spoon remaining sauce over shells. Sprinkle each filled shell with Parmesan cheese and remaining basil. Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 505, Carbohydrate 31 g, Cholesterol 190 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg

CHEESE- AND VEGETABLE-STUFFED SHELLS



Cheese- and Vegetable-Stuffed Shells image

Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

16 uncooked jumbo pasta shells
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 small bell pepper (any color), chopped (1/2 cup)
2 cloves garlic, finely chopped
1 small zucchini, diced (about 3/4 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1 jar (14 to 15 oz) tomato pasta sauce
1/2 cup ricotta cheese
1 egg
1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
  • Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
  • In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
  • Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g

CHICKEN AND VEGGIE STUFFED PASTA SHELLS



Chicken and Veggie Stuffed Pasta Shells image

This was a meal that I discovered by just experimenting with three things I love best, Chicken, Zucchini, and Pasta. You can add to or rearrange any thing in this recipe.

Provided by Lew in Louisville

Categories     Chicken Breast

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 18

2 -3 boneless skinless chicken breasts (trimed of all remaining fat)
1/4-1/2 teaspoon chopped fresh thyme
1/4-1/2 teaspoon chopped fresh rosemary
2 large lemons, juice of
1 large garlic clove, minced
1 tablespoon olive oil
salt and pepper (I recommend freshly ground)
vegetables
1 -2 tablespoon olive oil
1 garlic clove, minced
6 mushrooms, coarsly chopped (you can use whatever mushroom you like)
3 -4 zucchini, thinly sliced and peeled
1 (14 1/2 ounce) can whole canned tomatoes, drained and chopped (reserve liquid)
1 (1 1/4 ounce) envelope onion soup mix (I use lipton beefy onion)
1/2 teaspoon dried basil
pasta shells
shredded mozzarella cheese
cooking spray

Steps:

  • For the chicken.
  • Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
  • Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
  • Refrigerate for at least 30 mins.(you can marinate longer if you like).
  • Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
  • Remove from oven and cool enough to handle.
  • For the veggies.
  • In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
  • Add zucchini and cook for 3 more minutes.
  • Stir in chopped tomatoes.
  • Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
  • Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
  • Pasta shells.
  • Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
  • When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
  • Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
  • Take and drain pasta shells let cool enough to handle.
  • Take shells and stuff with mixture.
  • Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
  • Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.

Nutrition Facts : Calories 207.3, Fat 8.4, SaturatedFat 1.2, Cholesterol 34.7, Sodium 904.7, Carbohydrate 17.9, Fiber 3.6, Sugar 8, Protein 17.9

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