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Three Cheese and Chicken Stuffed Shells | www.tasteandtellblog.com

I have to admit – I’ve been in a bit of a cooking/food blogging slump lately. I’ve continued to post mainly because I have so much to post about, but it just hasn’t been all that exciting for me. But on Sunday, my motivation returned when my mother-in-law brought by these:
I guess her cousin’s mother-in-law was a cookbook collector. She died a few years ago, but her husband just died and the family is clearing out the house. And even though I don’t know any of these people, my mother-in-law brought these over to me! I guess there were hundreds of cookbooks, but most were quite old and not in the best shape. Truth be told, I would have taken them all (although I’m not sure my husband would be happy with the house being taken over by cookbooks!) but my MIL had them pick out the newest books that were in the best condition. Some of these actually look like they have never even been cooked from before!

So now that my motivation has returned, I just may start to post more often. (I say this now, but with a 4 month old daughter, you never know how the day is going to go!)

This stuffed shell recipe is based off of a manicotti recipe that I made a few years ago. I had a half of a box of shells in my pantry that I really needed to use up. My husband claims that he doesn’t like the big shells – which doesn’t make a whole lot of sense to me because it tastes the same as other pastas, just a different size! But it all worked out well, and we finished off the dish in a couple of days. I added in the chicken, but this could easily be made vegetarian by leaving that out.

Three Cheese & Chicken Stuffed Shells
Prep time
Cook time
A easy weeknight meal, this pasta dish is filled with lots of chicken and cheese.
Serves: 4-6 servings
  • 6 ounces large shell pasta
  • 1 chicken breast half, cooked and diced
  • 8 ounces ricotta cheese
  • 3 ounces shredded mozzarella cheese, divided
  • 3 ounces shredded Monterey Jack cheese
  • 1 tablespoon sour cream
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • 1 cup spaghetti sauce
  1. Preheat oven to 350F.
  2. Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside.
  3. In a large bowl, combine chicken, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.
  4. Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.
  5. Bake in the preheated oven uncovered for 40 minutes; serve warm.
adapted from allrecipes.com

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27 Responses to Three Cheese and Chicken Stuffed Shells

  1. kat says:

    Wow, that is quite a haul!

  2. kellypea says:

    My husband would love this dish. You really lucked out on the cookbooks — I’m eyeing that soup edition ; )

  3. Jean Bugs says:

    Oooh, I’d want to dig into the Tamale cookbook!!!

  4. Katerina says:

    SCORE! I will always take free cookbooks, just flipping through one will give you new ideas I find.

    You know, I have still never made shell pasta, or manicotti. For shame.

  5. eatme_delicious says:

    Ooo lots of new cookbooks!

  6. Ingrid says:

    You hit the mother lode! How exciting for you! Can’t wait to see everything you whip up.

    Btw, we kids especially my youngest is like that she likes certain shapes better yet doesn’t notice when use the whole grain ones versus the “regular” ones! 🙂

  7. Colleen says:

    I LOVE looking through new cookbooks! And the shells look great – you can’t go wrong with 3 cheeses!

  8. Patsyk says:

    What a score you made with those cookbooks! New cookbooks always bring back my motivation.

    That dish looks great, I really should try making stuffed shells more often.

  9. Avanika [YumsiliciousBakes] says:

    You got lucky with those books 🙂 I’m also always on the look out for old cookbooks

  10. Rosa's Yummy Yums says:

    Yummy! That dish sounds really good! New cookbooks, yippee!



  11. giz says:

    Man did you luck in. What better to give a foodie than cookbooks. Lucky you.

  12. kamailesfood says:

    Wow! You are so lucky. 🙂 Looks like some fun food adventures. I didn’t know you could write a whole book on tamales.

  13. Mrs. L says:

    SQUEEEE! So jealous that your Mother In Law brought you all those new (to you) cookbooks. What a score!

  14. Kevin says:

    Those stuffed shells sound really tasty!

  15. Abby says:

    Such a guy thing to say – in other words I live with a man who would say it, too. (Although he does like manicotti.)

    I wish someone would give me a stack of cookbooks!

  16. Sylvie says:

    I wish somebody would bring me all those books! The meal looks great.

  17. Katrina says:

    Can't wait until my parents give me their HUGE cookbook collection! 😉
    The shells look de-lish!

  18. diving Boracay says:

    very delicious..

  19. Aimée says:

    OK I wish someone would show up at my door with an armload of cookbooks!

  20. Sophie says:

    I actually really like shells, they're so fun :). I'm so jealous of your cookbook collection!

  21. Kristen says:

    I am totally bookmarking this to try! YUM!
    What a fantastic score of cookbooks. Jealous!

  22. Leslie says:

    OMG..you hit the mother load with all of those books!

  23. eatfoodrecipe says:

    is this really delicious? havent tasted it yet!

  24. April says:

    I made these back in August, and then I froze them for quick and easy meals during the work week. I’m so glad I did! It is so easy to take a few of these out of the freezer in the morning so they’re ready to bake in the evening. My husband really enjoys them as well. Great recipe. Thanks for sharing!

  25. Rebecca P says:

    Found this recipe while looking for something to do with shredded chicken. LOVED it! Had to make a few modifications because I was just using what we had in the house. So mixed mini penne and mostaccioli noodles and spread them in the bottom of a 9×13 with sauce. Mixed all of the filling together (used panko instead of bread crumbs, and co-jack cheese instead of Monterey Jack). Layered the noodles on the bottom with 1/4 cup of sauce, then spread out the filling and topped with remaining sauce and cheese.
    I can definitely see this as a great freezer meal.

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