Stuffed Shells
Stuffed Shells are a delightful and satisfying dish perfect for busy evenings, customizable to suit your family's taste with options like Alfredo Chicken, Mexican-Style, or classic marinara.
Ingredients
For Alfredo Chicken
- 15 ounces Alfredo sauce
- 1.5 tablespoons fresh chopped parsley
- 1 tablespoon ranch dressing mix
- 1 teaspoon fresh cracked black pepper
- 3 cups cooked shredded chicken breast
- 12 ounces bacon cooked and crumbled
- 3 cups mozzarella cheese
- 0.5 cup grated parmesan
- 8 ounces jumbo pasta shells
- 22 ounces additional Alfredo sauce
For Mexican-Style
- 2 pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon fresh minced garlic
- 2 ounces mild taco seasoning
- 0.75 cup water
- 16 ounces mild salsa
- 2.5 cups shredded Colby jack cheese
- taco sauce (optional)
For Classic
- 23 ounces Prego marinara sauce
- 2 cups ricotta cheese
- 0.5 cup parmesan cheese
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 teaspoon onion powder
- 1.5 cups mozzarella cheese
- chopped parsley or basil for garnish
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Prepare the filling for your chosen style (Alfredo Chicken, Mexican-Style, or Classic).
- Stuff each jumbo shell with the filling.
- Place the stuffed shells in a baking dish.
- Pour the corresponding sauce over the shells.
- Top with shredded cheese and any additional garnishes as desired.
Baking
- Cover with foil and bake for 25-30 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
For a complete meal, serve with a crisp garden salad and garlic bread. Allow to cool before storage, which can be done for up to three days in the refrigerator. Unbaked shells can be frozen; add an extra 10-15 minutes to baking time if cooking from frozen.