A delicious and skinny take on a creamy, indulgent pasta dish baked in the oven.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
20 shells
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; add shells and cook, stirring occasionally, until tender yet firm to the bite about 9 minutes. Drain.

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  • Heat olive oil in skillet over medium-high heat. Cook chicken with oregano, Italian seasoning, red pepper flakes, salt, and pepper until no longer pink, about 5 minutes. Add chicken broth, tomato sauce, cream cheese, Parmesan cheese, onion, goat cheese, cheese wedge, and garlic. Bring to a simmer and cook until well combined, about 5 minutes. Remove from heat and let cool for 5 minutes.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Pour 3 to 4 spoonfuls of the chicken mixture into the bottom of a baking dish to prevent the shells from sliding. Stuff remaining chicken mixture into shells and set in the baking dish with the stuffed side up. Sprinkle top of shells with mozzarella cheese.

  • Bake shells in the preheated oven until mozzarella cheese is melted, about 20 minutes.

Cook's Note:

Bulk up mixture by adding mushrooms and/or other vegetables. If there is any leftover mixture after all the shells are stuffed, add extra chicken broth and/or water to remaining mixture. Bring to simmer in a pot and pour over stuffed shells before baking.

Nutrition Facts

382 calories; protein 35.1g; carbohydrates 31.9g; fat 11.6g; cholesterol 82.1mg; sodium 519.3mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2017
made it it was awesome highly recommended Read More
(1)
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2017
made it it was awesome highly recommended Read More
(1)
Rating: 4 stars
11/13/2017
Made it with rigatoni pasta instead of stuffed shells (less work) and the sauce was fantastic - thanks!! I only gave it 4 stars because some people get cranky if you give it 5 but change something so erring on the cautious side and giving it 4. Read More
Rating: 5 stars
11/15/2017
Very enjoyable Read More
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Rating: 5 stars
11/15/2017
I added chopped broccoli. I also made homemade mushroom soup. A food processor is a girls best friend. My friend ate this n he hates mushrooms. I put my chicken in my power cooker n let it do the work for me.. Cool it put it apart n put everything together n put it in the oven with some mozzarella cheese on 350 for 30 minutes n call it a day. Less clean up. I always save stock.. Read More
Rating: 5 stars
11/13/2017
I cut the chicken into tiny pieces. Delicious! Read More
Rating: 5 stars
11/17/2017
Couldn't find gluten free shells so layered it with gluten free pennee. Doubled the recipe increased the amounts of cheese to taste. It was delicious. A definite "do it again". Read More
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Rating: 4 stars
11/28/2017
The taste was good but it was super dry. I mixed the shells instead of stuffing them to save time. It needs 3/4 cup of tomato sauce instead of just 1/4. Read More
Rating: 4 stars
11/13/2017
I was in a hurry so served with pasta instead of stuffing shells. Used a little extra cream cheese and broth because did not have the wedge and goat cheeses and the taste was still delicious. Read More
Rating: 5 stars
08/15/2020
I found this recipe 2 years ago. Made it a handful of times and I was hooked. I will never have any other kind of stuffed shells. I even lost this recipe and searched for weeks to find it because i truly believe it is that good. Read More
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