Jumbo pasta shells (12 oz): These large, cupped pasta shells are specifically designed to be filled, providing the perfect vessel for our rich chicken and cheese mixture. Their robust structure ensures they hold their shape during baking.

Cooked chicken, shredded (2 cups): The star protein of our dish, shredded chicken offers a tender and savory base for the filling. Using pre-cooked chicken, such as rotisserie chicken, can significantly cut down on preparation time while ensuring juicy, flavorful results.

Ricotta cheese (1 cup): This creamy Italian cheese is indispensable for achieving the signature smooth and luscious texture of the filling. It acts as a binder, holding the chicken and other cheeses together, and contributes a mild, slightly sweet dairy note.

Mozzarella cheese, shredded (1 cup): Known for its incredible melting capabilities and mild flavor, shredded mozzarella adds that irresistible gooey, stretchy texture to our stuffed shells. It creates a beautiful golden crust when baked and enhances the overall cheesy richness.

Marinara sauce (1 cup): A vibrant, tomato-based marinara sauce provides a tangy counterpoint to the rich filling, tying all the flavors together. Whether homemade or your favorite store-bought brand, a good marinara is crucial for this dish.

Garlic powder (1 teaspoon): This foundational seasoning infuses the chicken mixture with a warm, aromatic garlic flavor without the added moisture or texture of fresh garlic, ensuring a smooth filling.

Onion powder (1 teaspoon): Complementing the garlic, onion powder adds a subtle, savory depth to the filling, enhancing the overall umami and complexity of the chicken and cheese blend.

Salt (to taste): Essential for seasoning, salt brings out and balances all the flavors in the filling. Adjust to your preference, remembering that cheeses can also contribute some saltiness.

Pepper (to taste): A dash of freshly ground black pepper adds a touch of warmth and a subtle spicy kick, completing the seasoning profile of this comforting dish.

Achieving perfectly cooked pasta shells is paramount for this recipe. When preparing the jumbo pasta shells, it’s crucial to cook them just al dente, meaning they should be firm to the bite but not hard. This ensures they maintain their structural integrity, preventing them from becoming mushy or tearing when you stuff them with the flavorful chicken mixture. Overcooked shells will be difficult to handle and prone to falling apart, while undercooked ones will be too tough. Follow the package instructions carefully, but lean towards the lower end of the recommended cooking time.

Additionally, a key step to prevent your beautifully cooked shells from sticking together – a common frustration – is to lay them out individually on a baking sheet or a clean kitchen towel immediately after draining. Avoid piling them up in a colander, as the residual heat and moisture will cause them to clump. A light drizzle of olive oil can also help keep them separate. This technique makes the stuffing process much smoother and more enjoyable, ensuring each shell is a perfect canvas for your rich filling.

• Jumbo pasta shells – Substitute with manicotti: Manicotti tubes are very similar to jumbo shells in their stuffing capacity and pasta texture. They can be filled in the same manner and baked with the same delicious results, offering a slightly different visual presentation while maintaining the core comfort food experience.

• Jumbo pasta shells – Substitute with lasagna noodles: For a deconstructed or rolled approach, cooked lasagna noodles can be spread with the chicken filling, rolled up, and then arranged in a baking dish. This creates a similar rich, layered experience with a different pasta shape, offering flexibility if shells are unavailable.

• Cooked chicken – Substitute with cooked turkey: If you have leftover turkey from a holiday meal or simply prefer its flavor, cooked and shredded turkey can be seamlessly swapped for chicken. It boasts a similar lean texture and mild flavor profile, making it an excellent alternative that won’t significantly alter the dish’s essence.

• Cooked chicken – Substitute with tofu: For a vegetarian version, extra-firm tofu can be crumbled and seasoned generously to mimic the savory notes of chicken. Press the tofu to remove excess water before crumbling and sautéing it with spices to ensure a firm, flavorful filling that holds its shape.

• Ricotta cheese – Substitute with cottage cheese: Cottage cheese, particularly small-curd varieties, can be a great stand-in for ricotta. It offers a similar creamy texture and mild tang. For a smoother consistency closer to ricotta, you can blend the cottage cheese in a food processor until mostly smooth before mixing with the other ingredients.

• Ricotta cheese – Substitute with cream cheese: While slightly tangier and denser, cream cheese can provide an incredibly rich and creamy texture to the filling. If using, ensure it’s softened to room temperature for easier mixing and a smoother consistency in the final dish.

• Mozzarella cheese – Substitute with provolone cheese: Provolone is another excellent melting cheese with a mild, slightly smoky flavor that complements Italian dishes beautifully. It will melt into a lovely gooey layer, offering a subtle flavor variation while maintaining the desired texture.

• Mozzarella cheese – Substitute with Monterey Jack cheese: Monterey Jack cheese melts exceptionally well and has a very mild, creamy flavor, making it a versatile substitute for mozzarella. It will provide a similar luscious, cheesy texture to your stuffed shells.

• Marinara sauce – Substitute with alfredo sauce: For a decadent, white-sauce alternative, creamy alfredo sauce can replace marinara. This swap creates a rich, indulgent dish with a completely different flavor profile, emphasizing the cheesy, creamy aspects of the filling.

• Marinara sauce – Substitute with pesto sauce: If you enjoy herbaceous and bright flavors, a vibrant pesto sauce can be used instead of marinara. It will infuse the dish with fresh basil, pine nuts, and Parmesan, offering a delightful Mediterranean twist.

• Garlic powder – Substitute with fresh garlic: For a more pungent and robust garlic flavor, use finely minced fresh garlic. Approximately 2-3 cloves of fresh garlic, minced, can replace 1 teaspoon of garlic powder. Sauté it lightly before mixing into the filling to mellow its raw intensity.

• Garlic powder – Substitute with shallot powder: Shallot powder offers a milder, slightly sweeter garlic-like flavor with onion undertones. It’s a good choice if you prefer a more subtle aromatic presence in your filling.

• Onion powder – Substitute with dried minced onion: Dried minced onion can be used to provide a similar onion flavor and a bit more texture when rehydrated by the moisture in the filling. Use about 1 tablespoon of dried minced onion for 1 teaspoon of onion powder.

• Onion powder – Substitute with leek powder: Leek powder offers a subtle, delicate onion-like flavor with a hint of sweetness and a less sharp profile than traditional onion powder, perfect for a nuanced taste.

• Salt – Substitute with soy sauce: For an umami-rich salty kick, a splash of soy sauce can replace some of the regular salt. Be mindful of its strong flavor and adjust quantities accordingly, as it will also add depth of flavor beyond just saltiness.

• Pepper – Substitute with cayenne pepper: If you desire a noticeable level of heat, a pinch of cayenne pepper can be added instead of or alongside black pepper. It will introduce a fiery warmth that can elevate the dish’s flavor profile, especially for spice lovers.

• Once your chicken stuffed shells are baked and enjoyed, ensure they cool completely to room temperature before considering storage. This crucial step prevents condensation from forming inside the container, which can lead to soggy pasta and a less appealing texture upon reheating.

• Carefully transfer the cooled stuffed shells to an airtight container. For optimal preservation and to prevent the shells from sticking together, especially if you need to stack them, place a sheet of parchment paper or wax paper between each layer of shells.

• When refrigerating, the dish will maintain its quality for up to 3-4 days. To reheat, simply place the shells in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for approximately 15-20 minutes, or until they are heated through and the cheese is melted and bubbly again.

• For freezing, you can prepare the shells without baking them first for the best texture. Arrange the stuffed shells in a single layer on a baking sheet lined with parchment paper. Freeze them until they are completely solid, which typically takes about 1-2 hours.

• Once individual shells are frozen solid, transfer them to a dedicated freezer-safe container or a heavy-duty resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn. Don’t forget to label the container clearly with the date and contents for easy identification.

• Properly frozen chicken stuffed shells can be stored for up to 2-3 months without a significant loss of quality. When you’re ready to enjoy them, it’s best to thaw them in the refrigerator overnight before baking.

• To reheat from a thawed state, or even directly from frozen (with adjusted baking time), place the stuffed shells in a baking dish, pour fresh marinara sauce over them, and cover tightly with foil. Bake at 375°F (190°C) for 35-40 minutes if thawed, or 50-60 minutes if frozen, ensuring they are heated through and the sauce is bubbly.

• For an extra burst of flavor and a wonderfully golden, gooey top, consider sprinkling additional mozzarella cheese over the shells during the last 10-15 minutes of baking, after removing the foil.

• Oven Method (Recommended for Best Quality):

  1. Preheat your oven to a moderate 350°F (175°C). This ensures even reheating without drying out the pasta or burning the cheese.
  2. Carefully arrange the chicken stuffed shells in a single layer within an oven-safe dish. If the sauce looks a bit dry, add a splash of extra marinara or chicken broth.
  3. Cover the dish snugly with aluminum foil. This step is crucial as it traps steam, preventing the pasta and filling from drying out while ensuring thorough heating.
  4. Bake for approximately 20-25 minutes. Check to ensure the cheese is beautifully melted and the shells are heated through to the center.
  5. For a delightful, slightly crispy and golden-brown top, remove the foil for the final 5 minutes of baking.

• Microwave Method (Quickest Option):

  1. Place your desired portion of stuffed shells on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid, a damp paper towel, or another microwave-safe plate. This helps trap steam, keeping the pasta moist and preventing splatters.
  3. Heat on medium power for 2-3 minutes initially.
  4. Carefully check the temperature by inserting a fork into the center of a shell. If needed, stir the sauce around the shells and heat for an additional 1-2 minutes until piping hot throughout.

• Stovetop Method (Great for Individual Servings):

  1. Place the stuffed shells into a non-stick skillet or a wide saucepan.
  2. Add a small splash of marinara sauce or chicken broth to the pan. This added liquid helps create steam, keeping the shells moist and preventing them from sticking to the bottom.
  3. Cover the skillet with a lid and heat over medium-low heat. Cook for 10-15 minutes, gently stirring or shaking the pan occasionally to ensure even heating, until the shells are thoroughly warmed.

• Air Fryer Method (For a Crispy Edge):

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the stuffed shells in a single layer within the air fryer basket. Avoid overcrowding to allow for even crisping.
  3. Heat for 5-7 minutes. Check them halfway through the cooking time and gently shake the basket to ensure uniform heating and browning.
  4. If you desire a bit more melty goodness, sprinkle a small amount of extra mozzarella cheese on top for the last 2 minutes of air frying.

• Oven: The heart of this recipe, your oven is used to bake the assembled stuffed shells. It ensures the cheese is perfectly melted and bubbly, the filling is heated through, and all the flavors meld together beautifully at the specified temperature.

• Large pot: A spacious large pot is absolutely necessary for boiling the jumbo pasta shells. Adequate space allows the pasta to cook evenly and prevents them from sticking together, following the package instructions for al dente perfection.

• Colander: This kitchen essential is employed to efficiently drain the cooked pasta shells after boiling, separating them from the hot water while retaining the shells themselves.

• Mixing bowl: A generously sized mixing bowl is indispensable for combining the shredded chicken, creamy ricotta cheese, shredded mozzarella, aromatic garlic powder, savory onion powder, and seasoning with salt and pepper until a uniform and well-incorporated filling is achieved.

• Baking dish: This oven-safe baking dish is the vessel where the stuffed shells are elegantly arranged, topped with marinara sauce, and baked to golden, bubbly perfection.

• Spoon: A sturdy spoon (or even a small scoop) is incredibly handy for efficiently and neatly stuffing each individual pasta shell with the prepared chicken and cheese mixture.

• Measuring cups: Accurate measuring cups are vital for precisely portioning ingredients such as the ricotta cheese, mozzarella cheese, and marinara sauce, ensuring the recipe’s balance and consistency.

• Cheese grater: If you’re starting with a block of mozzarella cheese, a cheese grater (either box grater or handheld) is needed to freshly shred the cheese, which often melts more smoothly and tastes fresher than pre-shredded varieties.

• Knife: A sharp knife is incredibly useful for shredding the cooked chicken, especially if you’re working with a whole chicken or larger pieces that are not pre-shredded.

• Cutting board: A stable cutting board provides a safe and hygienic surface for shredding the cooked chicken and any other ingredient preparation.

Use rotisserie chicken: One of the biggest time-savers for this recipe is to opt for pre-cooked rotisserie chicken. Instead of cooking and shredding chicken yourself, you can simply pull the tender meat off the bone, saving you a significant amount of preparation time and adding a layer of savory flavor.

Pre-cook shells: Get a head start by cooking the pasta shells a day in advance. After cooking them al dente, drain, rinse with cold water to stop the cooking process, and lightly toss them with a touch of olive oil to prevent sticking. Store them in an airtight container in the refrigerator, ready to be stuffed when you are.

Ready-made marinara: While homemade marinara sauce is wonderful, using a high-quality store-bought marinara sauce can dramatically cut down on cooking time. Choose your favorite brand to ensure a flavorful base without the extensive simmering required for scratch-made sauce.

Batch cooking: Maximize your effort by doubling the recipe. You can bake one batch for immediate enjoyment and freeze the other half for a super quick and convenient meal on a future busy night. This strategy pays off immensely in the long run.

Pre-shredded cheese: Skip the grating entirely by purchasing pre-shredded mozzarella cheese. While freshly grated cheese can sometimes melt slightly better, the convenience of pre-shredded varieties is unmatched for saving precious minutes in the kitchen.

Assembly line: Streamline the stuffing process by setting up an efficient assembly line. Have your cooked shells, chicken filling, and baking dish all lined up. This systematic approach allows you to stuff the shells quickly and cleanly, making the process much more efficient and less messy.