Chicken Parm Stuffed Shells

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From DELISH - it was very good - we halved the recipe and it still made 4 servings! Love the cheat for the chicken parm by using breaded chicken tenders!


1 lb. jumbo shells

3 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan, plus more for serving

3 cloves garlic, minced

2 1/4 c. marinara, divided

1 tbsp. freshly chopped basil, plus more for garnish

pinch of crushed red pepper flakes

kosher salt

Freshly ground black pepper

12 oz. fresh or frozen breaded chicken, cooked according to package directions and diced
  1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, 2 cups marinara, basil, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
  3. Add remaining 1/4 cup marinara to the bottom of a 9”x13” baking dish. Spread in a thin layer over the bottom of dish. Stuff chicken mixture into shells and arrange on top of sauce side by side. Sprinkle shells with remaining mozzarella and bake for 30 minutes, until cheese is melted and turning slightly golden.
  4. Cool slightly, garnish with parm and basil and serve.

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