These cheesy stuffed pasta shells are an easy, satisfying meal made with juicy ground chicken, melted cheese, and a creamy sauce. Baked until lightly golden, they’re perfect for a comforting family dinner.
These cheesy stuffed pasta shells are an easy, satisfying meal made with juicy ground chicken, melted cheese, and a creamy sauce. Baked until lightly golden, they’re perfect for a comforting family dinner.
Prep Time:
15m
Cook Time:
30m
Difficulty Level:
- 1 lb (500 g) jumbo pasta shells
- 10.5 oz (300 g) ground chicken
- 1 onion, finely chopped
- 2 cups (500 ml) heavy cream
- 7 oz (200 g) mixed shredded cheeses
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- A little fresh parsley, finely chopped
Directions
Cook the chicken. Heat the olive oil in a skillet over high heat. Add the ground chicken and sauté for 6–7 minutes, until browned on all sides.
Add the onion. Stir in the chopped onion and cook for another 4–5 minutes, stirring regularly, until softened. Season with salt and pepper, then remove the skillet from the heat.
Prepare the filling. Allow the chicken mixture to cool slightly. Add the chopped parsley and 4 tablespoons of the shredded cheese, then stir to combine.
Cook the pasta shells. Bring a large pot of salted water to a boil. Cook the shells for 2 minutes less than the package instructions recommend, so they remain firm enough to fill. Carefully remove them to avoid breaking, then rinse with cool water to stop the cooking process.
Prepare the baking dish. Lightly grease the baking dish with olive oil. Pour in ½ cup of the heavy cream and sprinkle with half of the remaining shredded cheese.
Stuff the shells. Fill each pasta shell with the ground chicken mixture and arrange them close together in the prepared baking dish.
Add the cream and cheese. Pour the remaining heavy cream evenly over the stuffed shells and sprinkle with the remaining cheese.
Bake. Preheat the oven to 350°F (180°C), using the convection setting. Bake on the middle rack for about 30 minutes, until the cheese is melted and the top is lightly golden.
Serve. Serve the stuffed shells hot, while the sauce is still creamy and the pasta is juicy.
For the best results, avoid overcooking the pasta before baking. Keeping the shells slightly firm makes them easier to fill and helps them hold their shape in the oven. Serve immediately, as the pasta will continue to absorb the cream sauce as it cools.