Chicken and Cheese Stuffed Jumbo Shells


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!

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
6 servings


  • 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


  1. 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.

  2. 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.

  3. 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 (per serving)

705 Calories
25g Fat
70g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 705
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 67%
Cholesterol 145mg 48%
Sodium 1402mg 61%
Total Carbohydrate 70g 26%
Dietary Fiber 5g 18%
Total Sugars 14g
Protein 49g
Vitamin C 19mg 95%
Calcium 652mg 50%
Iron 5mg 28%
Potassium 960mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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