If you are looking for a tasty dinner recipe, make these chicken parmesan stuffed shells, and you will enjoy every bite of it. These cheesy, marinara covered stuffed shells are the perfect mash-up of two insanely delicious dishes: stuffed shells and chicken parmesan.
The recipe for these chicken parmesan stuffed shells is easy and simple. They are an extra tasty pack of heaven with an appetizing aroma, stunning flavors, hearty texture, and savory ingredients. You can make them for a friendly gathering and parties. Everyone is going to love them, especially kids.
For crispy chicken, choose three bowls. Fill one of the bowls with flour, add some salt, pepper, and paprika. Fill the second one with eggs, add one tablespoon of water, and mix with a fork. Fill the third bowl with bread crumbs. Place the chicken pieces in flour, egg mixture, and bread crumbs. Repeat the process one more time to make sure they are completely coated.
Heat three tablespoons of olive oil in a large skillet, and place the chicken pieces in the heated oil. Cook them for 4-5 minutes on each side. Remove to a board and let it cool. Coarsely chop and add to the recipe.
Choose a large saucepan and heat three tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook until tender, and soften about 5-6 minutes. Stir in the chopped basil leaves and crushed tomatoes.
Add in the sugar and season with salt, pepper, and Italian seasoning. Reduce the heat and let the mixture simmer. Stir it occasionally until the mixture reaches the perfect thickness.
Preheat the oven to 350 F. Spray a baking dish with cooking spray and set aside.
To cook the pasta, bring a large pot of water to a boil. Add one teaspoon of salt. Once boiling, add the pasta shells—Cook for one minute less than the package instruction. You want the pasta to be al dente. Drain the shells, and rinse under cold water. Drain off the water and separate shells on parchment paper.
Choose a large bowl, place the ricotta cheese, one cup of Kalleh mozzarella cheese, Kalleh parmesan processed cheese, and 1/4 cup chopped basil, dried oregano, dried thyme, dried parsley, and garlic in it—season with one teaspoon of salt and 1/2 teaspoon pepper. Stir until combined.
Transfer the cheese mixture to a large plastic bag. With scissors, snip off the corner of the bag and pipe the mixture into each of 32 cooked shells. Each shell should get a heaping one tablespoon of the cheese mixture.
Spread 1 cup of the marinara sauce along the bottom of your baking dish. Place the cheese-filled shells on top of the marinara sauce. Now press the chopped and cooked crispy chicken pieces into each shell, over the cheese mixture. Spoon the remaining sauce over the shells and cover every corner of the dish and shells.
Cover the baking dish with foil, place it in the preheated oven and bake for about 30 minutes. Then, remove the foil, sprinkle the top with the remaining Kalleh mozzarella cheese, and continue baking for about 10-15 minutes until the top is golden and the cheese is melted and bubbly.
Meanwhile, in a skillet, heat the olive oil over medium flame. Add the panko breadcrumbs, and stir to coat thoroughly—Cook and stir for about 3-4 minutes or until golden brown and crispy. Sprinkle the toasted breadcrumbs over the baked shells along with the remaining two tablespoons of fresh basil leaves.
Serve the chicken parmesan stuffed shells on your plate sided with a simple green salad with balsamic dressing. Enjoy!