Chicken Stuffed Shells With Tomato Cream Sauce Recipes

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CHICKEN AND CHEESE STUFFED JUMBO SHELLS



Chicken and Cheese Stuffed Jumbo Shells image

I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!

Provided by ECHO2003

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 egg
1 cup dry bread crumbs
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
  • In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
  • Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

Nutrition Facts : Calories 705.2 calories, Carbohydrate 70.2 g, Cholesterol 145.2 mg, Fat 25.1 g, Fiber 4.9 g, Protein 48.6 g, SaturatedFat 13.4 g, Sodium 1402.2 mg, Sugar 14.4 g

STUFFED SHELLS WITH VODKA-TOMATO CREAM SAUCE



Stuffed Shells With Vodka-Tomato Cream Sauce image

Make and share this Stuffed Shells With Vodka-Tomato Cream Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 18

salt
1 (12 ounce) box jumbo pasta shells
16 ounces ricotta cheese (whole-milk or part-skim)
1 1/2 ounces mozzarella cheese, shredded (about 1/2 cup)
1 cup frozen peas
2 tablespoons minced fresh mint leaves
1 large egg, lightly beaten
1 garlic clove (minced to a paste or pressed through a garlic press)
ground black pepper
2 (14 1/2 ounce) cans diced tomatoes
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
1 cup heavy cream
1/4 teaspoon sugar
1/4 cup minced fresh basil leaf
1/2 ounce parmesan cheese, grated (about 1/4 cup)

Steps:

  • Adjust an oven rack to the middle position; preheat to 400°.
  • Bring 4 quarts of water to a boil in a Dutch oven over high heat.
  • Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
  • Drain the shells and spread out on a rimmed baking sheet to cool.
  • Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
  • Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
  • Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
  • Cover the filled shells loosely with damp paper towels and set aside.
  • Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
  • Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
  • Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
  • Off the heat, season with salt and pepper to taste.
  • Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
  • Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
  • Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
  • Cool for 5 minutes.
  • Sprinkle with basil and Parmesan before serving.

Nutrition Facts : Calories 477.9, Fat 23.6, SaturatedFat 13.3, Cholesterol 99.9, Sodium 156.7, Carbohydrate 41.7, Fiber 3.5, Sugar 5.1, Protein 17.4

STUFFED SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE



Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 3 to 6 servings

Number Of Ingredients 18

6 jumbo pasta shells (conchiglioni)
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish

Steps:

  • Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
  • Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
  • Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
  • For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

CHICKEN PARMESAN-STUFFED SHELLS



Chicken Parmesan-Stuffed Shells image

Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

32 jumbo pasta shells (from 12-oz package)
2 1/2 cups chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
  • Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g

CHICKEN-STUFFED SHELLS WITH SHERRY SAUCE



Chicken-Stuffed Shells with Sherry Sauce image

Jumbo shells stuffed with chicken and mushrooms in a rich cream sauce.

Provided by LINDA W

Categories     Chicken Breasts with Pasta

Time 1h

Yield 4

Number Of Ingredients 20

1 tablespoon olive oil
4 ounces button mushrooms, sliced
2 ounces shiitake mushrooms, thinly sliced
¼ cup dry sherry
1 tablespoon olive oil
2 skinless, boneless chicken breast halves
1 teaspoon minced garlic
½ teaspoon dried thyme
½ cup chicken broth
1 cup ricotta cheese
¼ cup shredded Gruyere cheese
1 (8 ounce) package jumbo pasta shells
2 tablespoons butter
2 tablespoons all-purpose flour
¼ cup dry sherry
½ teaspoon salt
½ teaspoon white pepper
¾ cup milk
¼ cup shredded Gruyere cheese
3 tablespoons grated Parmesan cheese

Steps:

  • In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Introduce button and shiitake mushrooms and cook, stirring constantly 2 minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
  • In same skillet, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken broth, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from broth and let cool. Reserve broth; set aside.
  • Shred cooled chicken with two forks or by pulsing in a food processor. In large bowl, stir together shredded chicken, ricotta, 1/4 cup Gruyere, and mushroom mixture until well combined.
  • Combine reserved chicken broth and reserved sherry-mushroom liquid to equal 1/2 cup. Skim off any oil that rises to the top.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 1/4 cup sherry and reserved broth/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 1/4 cup Gruyere until completely incorporated and smooth.
  • Stuff each pasta shell with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 55.5 g, Cholesterol 66.7 mg, Fat 22.8 g, Fiber 2.7 g, Protein 26.4 g, SaturatedFat 9.4 g, Sodium 662.3 mg, Sugar 4.8 g

CHICKEN STUFFED SHELLS WITH TOMATO CREAM SAUCE



Chicken Stuffed Shells With Tomato Cream Sauce image

Make and share this Chicken Stuffed Shells With Tomato Cream Sauce recipe from Food.com.

Provided by Stacie Lora

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 25

1 lb pasta shells, for prepared stuffing
2 lbs boneless skinless chicken breasts
salt and pepper
3 tablespoons olive oil
5 garlic cloves, chopped (or 1 tbsp jar chopped garlic)
1 onion, chopped
2 carrots, minced
2 stalks celery, minced
1/2 teaspoon crushed red pepper flakes
2 cups chopped fresh spinach
1 lb ricotta cheese
1 egg, lightly beaten
3/4 cup grated romano cheese
1/4 cup chopped fresh parsley (or 2 tbsp dry)
3 tablespoons fresh basil, julienne (or 1 tsp dry)
3 tablespoons olive oil
1 onion, chopped
10 garlic cloves, chopped (or 2 tbsp jar chopped garlic)
2 carrots, finely chopped
2 (28 ounce) cans crushed tomatoes (if you access to some nice tomatoes, you can substitute about 2 lb ripe tomatoes)
1 (28 ounce) can tomato puree
1/2 cup red wine
1/4 cup fresh parsley, chopped (or 2 tbsp dried)
3 tablespoons fresh basil, julienne (or 2 tsp dry)
3/4 cup heavy cream

Steps:

  • Cook shells according to package directions. Take 6 minutes off of cooking time. Drain well, cool under cold running water, and toss with a minimal amount of olive oil (or cooking spray) to prevent sticking.
  • Meanwhile, season chicken on both sides with salt and pepper. Cut into small pieces. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides. Drain on paper towels.
  • In same skillet, cook garlic, onion, carrot, celery and red pepper flakes. Cook 5 minutes. Add spinach, and cook 10 minutes more. Season with salt and pepper.
  • Combine chicken and spinach mixture. purée in a food processor or blender. (If you have a small machine, do this in batches.).
  • In a large bowl, combine ricotta, egg, Romano, parsley and basil. Season with salt and pepper and mix well. Add chicken purée and combine very well. Chill for 30 minutes.
  • Meanwhile, prepare sauce. In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and sauté until onion begins to brown. Add tomatoes and purée. Stir well. Add wine and bring to a boil. Reduce heat to low and let simmer 30 minutes.
  • After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more. Working in batches, purée sauce in blender; return to same pot. (If you have a hand blender, you can use it right in the pot). Add cream and simmer 15 minutes. Season to taste with salt and pepper. Set aside.
  • Preheat oven to 350 degrees F. Spray a large baking pan well with cooking spray. Place a thin layer of sauce in bottom of baking pan.
  • Stuff shells with chicken mixture. (I find a pastry bag with no tip is ideal for this. If you don't have one, try a demitasse spoon.) Mixture should come to top of shells.
  • Place shells in baking pan in a single layer. When all shells are filled, cover with sauce. Top with grated provolone, and parsley.
  • Bake for 20 minutes. Cheese should be golden and sauce should be bubbly. Let sit for 10 minutes before serving.
  • Note:.
  • You can substitute half-and-half, or evaporated skim milk for the cream.
  • The cream sauce can be made up to 2 days ahead.
  • The entire dish can be made ahead of time and frozen (either baked or unbaked). Cover top with plastic wrap then aluminum foil. If unbaked: remove plastic wrap, and re-wrap with foil. Place in a low oven (250 degrees F.) and bake until a knife is easily inserted. Then raise heat to 350 degrees F. and bake as above. If baked: remove plastic wrap and rewrap with foil. Bake at 350 degrees F. until hot.

Nutrition Facts : Calories 1062.7, Fat 44.4, SaturatedFat 18.4, Cholesterol 218.4, Sodium 834.5, Carbohydrate 103, Fiber 12.6, Sugar 12.8, Protein 64

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2021-09-22 Bring to a very light simmer for about 1 minute. Pour in the marinara sauce. Stir to combine. Remove from the heat. Meanwhile, in a skillet soften the onions in 2 tablespoon oil over medium heat, about 5 minutes. Add the garlic, sausage, and ground beef, crumble while cooking until cooked through, about 10 minutes.
From momsdinner.net


SAUSAGE STUFFED SHELLS WITH TOMATO CREAM SAUCE | RECIPE | STUFFED ...
Sep 24, 2021 - Pasta shells stuffed w/ a mixture of sausage, beef, mozzarella and diced tomatoes. Then finished with a tomato cream sauce and more cheese. Then finished with a tomato cream sauce and more cheese.
From pinterest.com


STUFFED SHELLS WITH TOMATO SAUCE - GIRL GONE GOURMET
2015-03-27 Fill each shell with 1 1/2 to 2 tablespoons of the filling. Place in the baking dish. Pour the remaining sauce over the top. Cover the baking dish with tin foil and bake at 350 degrees for 30 minutes. Remove the tin foil and bake an additional 5 minutes. Let stand a couple of minutes before serving. clock.
From girlgonegourmet.com


GREEK STYLE CHICKEN STUFFED SHELLS WITH A LEMONY SUN DRIED …
Directions. Cook shells according to the package. Place sun dried tomatoes in a small bowl and cover with 1 cup of boiling water. Let sit 5 minutes and drain. In a large mixing bowl add the next 10 ingredients and the zest of the lemon. Take half of the sun dried tomatoes and chopped them fine and add to the bowl with the rest of the filing.
From bellasunluci.com


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