Stuffed pasta shells are one of those dishes that feel special without requiring much technical skill, and adding chicken to the filling turns them into a complete, satisfying meal. This collection of 13+ chicken stuffed pasta shells recipes covers a wide range of flavors, from the classic cheesy version everyone expects to bolder options like buffalo, BBQ, and Cajun-spiced shells.

Whether you’re in the mood for something rich and creamy, like the Alfredo or bacon ranch versions, or something with a bit more kick, like the taco or salsa verde shells, this list has an option for nearly every craving. Each recipe includes a full ingredient list, step-by-step instructions, estimated nutrition per serving, and two extra sections — Why It Works, which explains the technique behind the recipe, and Worth Knowing, which covers substitutions, storage tips, and things to watch for. A consolidated shopping list and answers to common stuffed shells questions are included near the end.

1. Classic Cheesy Chicken Stuffed Shells

This classic cheesy chicken stuffed shells recipe is the one to start with if you’ve never made stuffed shells before. Jumbo pasta shells are filled with a creamy ricotta and shredded chicken mixture, nestled into marinara sauce, and topped with a generous layer of melted mozzarella.

It’s the kind of dish that looks impressive on the table but comes together with mostly hands-off baking time, making it a reliable choice for both weeknight dinners and casual gatherings.

420Calories

27gProtein

34gCarbs

20gFat

Why It Works

• Cooking the jumbo shells just until pliable, about 2 minutes under the package instructions, keeps them from tearing when stuffed and prevents them from turning mushy during baking.
• Mixing the shredded chicken directly into the ricotta filling, rather than layering it separately, ensures every bite of each shell has a balanced ratio of cheese and chicken.
• Spreading a thin layer of marinara on the bottom of the baking dish before adding the shells prevents them from sticking and gives the finished dish an evenly saucy base.

Worth Knowing

• Using rotisserie chicken here saves significant time, since the chicken just needs to be shredded rather than cooked from raw.
• This dish freezes well before baking; assembling it in a freezer-safe dish and baking straight from frozen, with extra time added, makes it a great make-ahead option.
• Leftover shells reheat best in the oven rather than the microwave, since oven heat keeps the cheese from turning rubbery.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 15 oz ricotta cheese
• 2 cups shredded mozzarella, divided
• 1/2 cup grated parmesan
• 1 egg
• 3 cups marinara sauce
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells in salted boiling water for about 2 minutes less than the package instructions, then drain and let cool slightly.
2. In a large bowl, mix the shredded chicken, ricotta, half the mozzarella, parmesan, egg, and Italian seasoning until well combined.
3. Spread a thin layer of marinara on the bottom of a baking dish.
4. Stuff each shell with the chicken and ricotta mixture and arrange them in the baking dish.
5. Pour the remaining marinara over the shells and top with the remaining mozzarella.
6. Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until golden and bubbly.

2. Chicken Alfredo Stuffed Shells

These chicken Alfredo stuffed shells swap the classic tomato base for a rich, creamy Alfredo sauce. Jumbo shells are filled with tender shredded chicken and ricotta, then baked in a velvety sauce that clings to every bite.

This version tends to be a hit with anyone who prefers a creamy pasta bake over a tomato-based one, and it pairs well with a simple green vegetable on the side to balance the richness.

480Calories

28gProtein

32gCarbs

28gFat

Why It Works

• Making the Alfredo sauce from scratch with butter, cream, and freshly grated parmesan gives a smoother, more stable sauce than jarred Alfredo, which can separate slightly when baked.
• Reserving a portion of the Alfredo sauce to pour over the top of the stuffed shells, rather than using it all in the filling, keeps the shells from drying out during baking.
• Adding a pinch of nutmeg to the Alfredo sauce, a classic addition to cream sauces, rounds out the flavor without being noticeable on its own.

Worth Knowing

• Freshly grated parmesan melts more smoothly into the sauce than pre-shredded parmesan, which often contains anti-caking agents that resist melting.
• This dish is one of the richer options on this list, so smaller portions alongside a salad help balance a full meal.
• Alfredo-based dishes can dry out if baked too long, so keeping an eye on the dish in the final few minutes helps avoid an overly thick, dry sauce.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 1 cup ricotta cheese
• 3 tbsp butter
• 2 cups heavy cream
• 1 1/2 cups freshly grated parmesan
• 1 pinch ground nutmeg
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. Melt the butter in a saucepan over medium heat, then whisk in the heavy cream and simmer gently for 3 minutes.
3. Remove from heat and whisk in the parmesan and nutmeg until smooth. Season with salt and pepper.
4. In a bowl, combine the shredded chicken, ricotta, and about a third of the Alfredo sauce.
5. Stuff the shells with the chicken mixture and arrange in a baking dish. Pour the remaining Alfredo sauce over the top.
6. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes. Garnish with parsley before serving.

3. Buffalo Chicken Stuffed Shells

For anyone who loves buffalo wings, these buffalo chicken stuffed shells bring that same bold, tangy heat into a baked pasta dish. Shredded buffalo chicken is mixed with a cooling cream cheese filling, then finished with a drizzle of ranch.

This is one of the more crowd-pleasing options on this list for game-day gatherings, offering the familiar buffalo chicken flavor in a format that’s easier to share than wings.

460Calories

26gProtein

30gCarbs

27gFat

Why It Works

• Tossing the shredded chicken in buffalo sauce before mixing it with the cream cheese, rather than adding the sauce separately, ensures the heat is distributed evenly throughout the filling.
• Using cream cheese instead of ricotta as the filling base gives a tangier, richer result that pairs especially well with the vinegar-forward flavor of buffalo sauce.
• Drizzling the ranch after baking, rather than before, keeps it cool and creamy against the hot shells instead of blending into the sauce.

Worth Knowing

• Rotisserie chicken works especially well here since it shreds easily and the mild flavor lets the buffalo sauce take center stage.
• This recipe runs spicier than most others on this list; using a mild buffalo sauce or cutting it with extra ranch is an easy way to tone down the heat.
• Blue cheese crumbles can replace or supplement the ranch drizzle for a more traditional buffalo wing flavor pairing.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce, plus more for drizzling
• 1 cup shredded mozzarella
• 1/2 cup ranch dressing
• 2 tbsp chopped chives

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. Toss the shredded chicken with the buffalo sauce in a bowl until well coated.
3. Mix in the softened cream cheese until combined.
4. Stuff the shells with the buffalo chicken mixture and arrange in a baking dish.
5. Top with shredded mozzarella and bake for 20 to 25 minutes until bubbly.
6. Drizzle with ranch dressing and a little extra buffalo sauce, then top with chopped chives before serving.

4. Chicken Pesto Stuffed Shells

These chicken pesto stuffed shells bring bright, herby flavor to the table, mixing shredded chicken and ricotta with vibrant basil pesto. Toasted pine nuts and shaved parmesan on top add a bit of texture and salty depth.

Because pesto is already flavorful on its own, this recipe needs very little additional seasoning, making it one of the simpler options on this list despite tasting complex.

440Calories

26gProtein

31gCarbs

24gFat

Why It Works

• Folding the pesto into the ricotta and chicken mixture rather than swirling it on top keeps the basil flavor consistent throughout each bite instead of concentrated in just a few spots.
• Toasting the pine nuts separately before sprinkling them on top preserves their crunch, since baking them directly on the dish for the full cook time can cause them to burn.
• Using a light hand with additional salt is worth remembering here, since both pesto and parmesan are already quite salty on their own.

Worth Knowing

• Store-bought pesto works well in this recipe, though it’s worth checking the ingredient label since quality and saltiness vary significantly between brands.
• This dish can look slightly less vibrant green after baking, since basil naturally darkens with heat, but the flavor remains bright and herby.
• Toasted walnuts make a good, more affordable substitute for pine nuts if that’s what you have on hand.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 1 cup ricotta cheese
• 2/3 cup basil pesto
• 1 cup shredded mozzarella
• 1/4 cup pine nuts, toasted
• 1/4 cup shaved parmesan

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. In a bowl, combine the shredded chicken, ricotta, and pesto until well mixed.
3. Stuff the shells with the chicken and pesto mixture and arrange in a baking dish.
4. Top with shredded mozzarella.
5. Cover and bake for 20 minutes, then uncover and bake for 5 more minutes until the cheese is melted.
6. Top with toasted pine nuts and shaved parmesan before serving.

5. Chicken Florentine Stuffed Shells (Spinach)

This chicken Florentine stuffed shells recipe folds wilted spinach into a creamy chicken and ricotta filling, then bakes everything in a light cream sauce. It’s a good way to sneak in some greens without sacrificing any of the comfort-food appeal.

The spinach adds color and a subtle earthiness that balances the richness of the cheese and cream, making this one of the more well-rounded dishes on this list.

410Calories

27gProtein

30gCarbs

21gFat

Why It Works

• Wilting the spinach and squeezing out excess moisture before mixing it into the filling prevents the finished dish from turning watery, since raw spinach releases a surprising amount of liquid as it cooks.
• Chopping the wilted spinach finely, rather than leaving it in large pieces, distributes it more evenly throughout the filling so every bite gets a bit of green.
• Using a light cream sauce rather than a heavy Alfredo keeps this dish feeling a bit fresher, letting the spinach and chicken flavors come through more clearly.

Worth Knowing

• Frozen spinach, thawed and squeezed dry, works just as well as fresh here and saves a step, since it doesn’t need to be wilted first.
• This is one of the lighter creamy options on this list, making it a reasonable middle ground between the tomato-based and heavier Alfredo-style shells.
• A squeeze of lemon juice stirred into the filling brightens the dish and complements the spinach nicely.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 2 cups fresh spinach, wilted and chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. Wilt the spinach in a skillet over medium heat, then let cool and squeeze out excess moisture before chopping finely.
3. In a bowl, combine the shredded chicken, spinach, ricotta, garlic, salt, and pepper.
4. Stuff the shells with the chicken and spinach mixture and arrange in a baking dish.
5. Pour the heavy cream over the shells and top with mozzarella and parmesan.
6. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes until golden and bubbly.

6. BBQ Chicken Stuffed Shells

These BBQ chicken stuffed shells bring smoky, sweet barbecue flavor into the mix, filling jumbo shells with shredded BBQ chicken and melted cheddar. A drizzle of extra barbecue sauce on top adds a glossy, sticky finish.

This is a fun twist for anyone who loves BBQ chicken pizza, translating that same flavor combination into a baked pasta format that’s easy to portion and serve.

450Calories

27gProtein

36gCarbs

20gFat

Why It Works

• Tossing the shredded chicken in barbecue sauce before stuffing the shells, rather than pouring sauce only on top, ensures the smoky-sweet flavor runs through the entire filling.
• Using a thick, tomato-based barbecue sauce rather than a thin, vinegar-based one holds up better during baking and doesn’t make the filling watery.
• Adding the scallions after baking, rather than before, keeps their sharp bite fresh instead of mellowing out in the oven’s heat.

Worth Knowing

• This recipe pairs well with a simple coleslaw on the side, playing into the classic barbecue meal pairing.
• Smoked cheddar, if available, adds an extra layer of smokiness that complements the barbecue sauce especially well.
• This dish tends to be a hit with kids thanks to its familiar, mildly sweet flavor profile compared to some of the spicier options on this list.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 3/4 cup barbecue sauce, plus more for drizzling
• 8 oz cream cheese, softened
• 1 1/2 cups shredded cheddar
• 2 scallions, sliced

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. Toss the shredded chicken with the barbecue sauce in a bowl until well coated.
3. Mix in the softened cream cheese until combined.
4. Stuff the shells with the BBQ chicken mixture and arrange in a baking dish.
5. Top with shredded cheddar and bake for 20 to 25 minutes until bubbly.
6. Drizzle with extra barbecue sauce and top with sliced scallions before serving.

7. Chicken Parmesan Stuffed Shells

These chicken Parmesan stuffed shells combine two Italian-American comfort food classics into one dish. Jumbo shells are filled with breaded chicken pieces and ricotta, then topped with marinara and a thick layer of melted mozzarella and parmesan.

The breaded chicken adds a nice textural contrast against the soft pasta and creamy ricotta, giving this version a bit more bite than the other filled shells on this list.

500Calories

30gProtein

38gCarbs

24gFat

Why It Works

• Pan-frying the breaded chicken pieces until just crisp before dicing and mixing them into the filling preserves some of that crunch, even after baking, better than adding raw breaded chicken directly.
• Layering marinara both underneath and over the stuffed shells, similar to the classic recipe, keeps the dish from drying out during the baking time.
• Using a mix of mozzarella and parmesan on top, rather than mozzarella alone, adds a sharper, more complex flavor to the golden, bubbly topping.

Worth Knowing

• Pre-made breaded chicken tenders or cutlets, either homemade in advance or store-bought, save significant time in this recipe compared to breading and frying chicken from scratch.
• This is one of the heartier, more filling recipes on this list thanks to the added texture and protein from the breaded chicken.
• Leftover breaded chicken parmesan from a previous meal can be repurposed here, making this a good way to transform extras into a completely different dish.

Ingredients

• 20 jumbo pasta shells
• 2 cups diced breaded cooked chicken cutlets
• 1 cup ricotta cheese
• 3 cups marinara sauce
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. In a bowl, combine the diced breaded chicken, ricotta, and Italian seasoning.
3. Spread a thin layer of marinara on the bottom of a baking dish.
4. Stuff the shells with the chicken and ricotta mixture and arrange in the baking dish.
5. Pour the remaining marinara over the shells and top with mozzarella and parmesan.
6. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes until golden and bubbly.

8. Cajun Chicken Stuffed Shells

These Cajun chicken stuffed shells bring bold, blackened spice into the mix, filling jumbo shells with Cajun-seasoned chicken and a creamy cheese filling. A light reddish cream sauce ties everything together with a warm, smoky kick.

This is one of the more distinctly spiced recipes on this list, appealing to anyone who wants their stuffed shells to have a bit more punch than the classic Italian-style versions.

460Calories

28gProtein

31gCarbs

26gFat

Why It Works

• Searing the chicken with Cajun seasoning in a hot pan before shredding it develops a deeper, more concentrated spice flavor than simply stirring seasoning into already-cooked chicken.
• Building the cream sauce with a bit of tomato paste, rather than cream alone, gives it the classic light reddish hue associated with Cajun-style cream sauces.
• Balancing the heat with a good amount of cream keeps the dish from tasting overly spicy, letting the Cajun seasoning’s other flavors, like paprika and garlic, come through as well.

Worth Knowing

• Cajun seasoning blends vary widely in heat level between brands, so starting with a smaller amount and adjusting to taste is a good approach here.
• This dish pairs well with a cooling side like a simple green salad with ranch or a yogurt-based dressing to balance the spice.
• Andouille sausage, if available, can be added alongside the chicken for an even more traditional Cajun flavor profile.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked Cajun-seasoned chicken
• 1 cup ricotta cheese
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 1/2 tsp Cajun seasoning
• 1 cup shredded Monterey Jack
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. In a bowl, combine the shredded Cajun chicken and ricotta.
3. Whisk together the heavy cream, tomato paste, and Cajun seasoning in a saucepan over medium heat until warmed through and lightly thickened.
4. Stuff the shells with the chicken and ricotta mixture and arrange in a baking dish.
5. Pour the Cajun cream sauce over the shells and top with shredded Monterey Jack.
6. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes. Garnish with parsley before serving.

9. Chicken Bacon Ranch Stuffed Shells

These chicken bacon ranch stuffed shells combine three crowd-pleasing flavors into one dish. Shredded chicken, crispy bacon bits, and a creamy ranch-cheese mixture fill jumbo shells, which are then baked with melted cheddar on top.

This flavor combination rarely misses with a crowd, making it one of the more reliably popular options on this list for potlucks and family dinners.

490Calories

28gProtein

30gCarbs

29gFat

Why It Works

• Cooking the bacon until very crisp and reserving a portion to sprinkle on top after baking keeps some of it crunchy, since bacon mixed entirely into the filling softens during the bake.
• Using ranch seasoning mix stirred into the cream cheese, rather than bottled ranch dressing, gives a more concentrated flavor without adding excess liquid to the filling.
• Combining cheddar and a bit of Monterey Jack for the topping gives good melt and sharp flavor without one cheese overpowering the ranch and bacon.

Worth Knowing

• This is one of the richer, more indulgent recipes on this list, so it pairs well with a lighter side dish to balance the meal.
• Turkey bacon can be substituted for a slightly lighter version without significantly changing the overall flavor.
• This dish is popular enough at gatherings that doubling the recipe for a crowd is often worth planning for in advance.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 6 slices bacon, cooked and crumbled, divided
• 8 oz cream cheese, softened
• 1 tbsp ranch seasoning mix
• 1 1/2 cups shredded cheddar
• 1/2 cup shredded Monterey Jack

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. In a bowl, combine the shredded chicken, half the crumbled bacon, cream cheese, and ranch seasoning mix.
3. Stuff the shells with the chicken and bacon mixture and arrange in a baking dish.
4. Top with shredded cheddar and Monterey Jack.
5. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes until bubbly.
6. Top with the remaining crumbled bacon before serving.

10. Salsa Verde Chicken Stuffed Shells

These salsa verde chicken stuffed shells bring bright, zesty Southwestern flavor into a baked pasta dish. Shredded chicken is stuffed into jumbo shells and smothered in vibrant green salsa verde, then topped with melted Monterey Jack.

This is one of the more distinctive recipes on this list, borrowing flavors more commonly found in enchiladas than traditional Italian-style stuffed shells.

420Calories

27gProtein

31gCarbs

20gFat

Why It Works

• Using a good-quality jarred or homemade salsa verde as the sauce base means minimal extra seasoning is needed, since the tangy tomatillo flavor already carries the dish.
• Mixing a small amount of the salsa verde into the chicken filling itself, in addition to pouring the rest on top, layers the flavor throughout the dish rather than concentrating it only on the surface.
• Monterey Jack melts particularly well and has a mild flavor that doesn’t compete with the tangy salsa verde, making it a better choice here than a sharper cheese.

Worth Knowing

• This dish pairs naturally with a scoop of sour cream and extra fresh cilantro on top, similar to how enchiladas are often served.
• Salsa verde varies in spice level between brands, so it’s worth tasting the sauce before assembling if you want to control the heat.
• This is one of the tangier, brighter-tasting recipes on this list, offering a nice contrast if you’re serving it alongside heavier, cream-based options from this collection.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 1 cup ricotta cheese
• 2 cups salsa verde, divided
• 1 1/2 cups shredded Monterey Jack
• 1/4 cup fresh cilantro, chopped
• Sour cream for serving

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. In a bowl, combine the shredded chicken, ricotta, and about 1/2 cup of the salsa verde.
3. Spread a thin layer of the remaining salsa verde on the bottom of a baking dish.
4. Stuff the shells with the chicken mixture and arrange in the baking dish.
5. Pour the remaining salsa verde over the shells and top with Monterey Jack.
6. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes. Top with cilantro and serve with sour cream.

11. Chicken and Mushroom Stuffed Shells

These chicken and mushroom stuffed shells bring an earthy, savory depth to the table, combining shredded chicken with sautéed mushrooms in a creamy sauce. It’s a comforting, slightly more sophisticated option among the recipes on this list.

The mushrooms add a meaty texture and umami flavor that pairs particularly well with the creamy sauce, making this a good choice for a slightly more special dinner.

440Calories

26gProtein

31gCarbs

23gFat

Why It Works

• Sautéing the mushrooms in a hot, dry pan first, before adding any butter or oil, helps release their moisture so they brown properly instead of steaming.
• Deglazing the mushroom pan with a splash of white wine or chicken broth after sautéing picks up all the browned bits, adding extra depth to the cream sauce.
• Chopping the mushrooms into small, even pieces ensures they distribute well throughout the filling rather than creating large, unevenly textured chunks.

Worth Knowing

• A mix of cremini and button mushrooms works well here, though any mushroom variety can be substituted based on what’s available.
• This dish tastes even better the next day, as the flavors continue to meld together, making it a good make-ahead option.
• A splash of dry sherry or white wine in the sauce, if available, adds a subtle depth that pairs particularly well with the mushrooms.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 8 oz mushrooms, chopped
• 1 cup ricotta cheese
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 tbsp butter
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. Sauté the mushrooms in a dry skillet until browned, then add the butter and garlic and cook for another minute.
3. In a bowl, combine the shredded chicken, sautéed mushrooms, and ricotta.
4. Stuff the shells with the chicken and mushroom mixture and arrange in a baking dish.
5. Pour the heavy cream over the shells and top with parmesan.
6. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes until golden and bubbly.

12. Taco Chicken Stuffed Shells

These taco chicken stuffed shells bring all the flavors of taco night into a fun, baked pasta format. Jumbo shells are filled with taco-seasoned shredded chicken, black beans, and cheese, then topped with melted cheddar, diced tomatoes, and crushed tortilla chips.

This playful mashup tends to be a hit with kids and adults alike, offering familiar taco flavors in a format that’s easy to serve to a crowd.

460Calories

27gProtein

38gCarbs

22gFat

Why It Works

• Seasoning the shredded chicken with taco seasoning and a splash of water, similar to how ground beef is prepared for tacos, helps the seasoning coat the chicken more evenly than sprinkling it on dry.
• Adding the crushed tortilla chips only after baking, right before serving, keeps them crunchy instead of turning soggy in the oven’s moisture.
• Using certified gluten-free taco seasoning matters if serving anyone with a gluten sensitivity, since some blends use wheat flour as an anti-caking filler.

Worth Knowing

• This dish pairs well with a dollop of sour cream and a squeeze of lime right before serving, similar to how tacos are typically finished.
• Black beans add fiber and heartiness to this dish, making it more filling than some of the other recipes on this list despite a similar serving size.
• Leftover taco-seasoned ground beef, if you have some from another meal, can be swapped in for or combined with the shredded chicken.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 2 tbsp taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup ricotta cheese
• 1 1/2 cups shredded cheddar
• 1/2 cup diced tomatoes
• 1/2 cup crushed tortilla chips
• Sour cream and lime for serving

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. Toss the shredded chicken with the taco seasoning and a splash of water until evenly coated.
3. In a bowl, combine the seasoned chicken, black beans, and ricotta.
4. Stuff the shells with the chicken mixture and arrange in a baking dish.
5. Top with shredded cheddar and bake for 20 to 25 minutes until bubbly.
6. Top with diced tomatoes and crushed tortilla chips just before serving, with sour cream and lime on the side.

13. Chicken Broccoli Stuffed Shells with Cheddar

Closing out the list, these chicken broccoli stuffed shells combine shredded chicken and steamed broccoli florets in a creamy cheddar sauce. It’s a comforting, slightly more balanced option thanks to the added vegetables.

This recipe is reminiscent of a classic broccoli cheddar casserole, translated into a stuffed shell format that makes portioning and serving easier.

430Calories

26gProtein

31gCarbs

22gFat

Why It Works

• Blanching the broccoli briefly before chopping it and mixing it into the filling keeps it from being raw and tough, while avoiding overcooking it into mush before the dish even goes in the oven.
• Using sharp cheddar rather than mild gives the sauce more flavor without needing extra seasoning, since sharp cheddar carries more character on its own.
• Chopping the broccoli into small, even pieces distributes it evenly throughout each shell rather than leaving large florets that make the filling harder to stuff.

Worth Knowing

• Frozen broccoli, thawed and patted dry, works well here and saves the step of blanching fresh broccoli.
• This is one of the more balanced recipes on this list in terms of vegetables, making it a good pick if you want a stuffed shell dish that feels a little less indulgent.
• A pinch of dry mustard powder in the cheddar sauce, a classic addition to cheese sauces, enhances the sharpness of the cheddar without adding noticeable heat.

Ingredients

• 20 jumbo pasta shells
• 2 cups shredded cooked chicken
• 1 1/2 cups broccoli florets, blanched and chopped
• 1 cup ricotta cheese
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar
• 1/4 tsp dry mustard powder
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F. Cook the jumbo shells until pliable, about 2 minutes less than package instructions, then drain.
2. Blanch the broccoli florets in boiling water for 2 minutes, then drain, cool, and chop finely.
3. In a bowl, combine the shredded chicken, chopped broccoli, and ricotta.
4. Stuff the shells with the chicken and broccoli mixture and arrange in a baking dish.
5. Whisk the heavy cream with the dry mustard powder, then pour over the shells and top with shredded cheddar.
6. Cover and bake for 20 minutes, then uncover and bake for 10 more minutes until golden and bubbly.