This irresistible baked stuffed shells with grilled chicken recipe combines tender jumbo pasta shells, smoky grilled chicken, creamy ricotta, Parmesan, mozzarella, and marinara sauce in one bubbling casserole. The shells take about 25–30 minutes to prep, the chicken grills in 10–14 minutes, and the assembled dish bakes for 25–30 minutes, making 4–6 generous servings in about 1 hour 10 minutes.
Every bite brings together bright tomato sauce, juicy seasoned chicken, and a rich cheese filling tucked inside pasta that stays pleasantly firm. If you enjoy grilled chicken with fresh, lively flavors, you may also like our grilled chicken Milanese for another delicious dinner idea.
Jump to RecipeWhy You’ll Love This Recipe
These baked stuffed shells are comfort food with a smoky grilled-chicken center. Instead of mixing plain cooked chicken into the filling, grilling the seasoned breasts first adds savory char and a subtle outdoor-cooking flavor that stands out beneath the creamy cheeses.
The recipe is also practical for family dinners. The shells can be assembled in a single baking dish, covered with foil to keep them moist, and uncovered near the end so the mozzarella turns bubbly and lightly golden.
- Serves: 4–6 people
- Prep time: 25–30 minutes
- Grilling time: 10–14 minutes
- Baking time: 25–30 minutes
- Total time: About 1 hour 10 minutes
For another chicken dinner with a crisp, flavorful finish, try these crispy baked Buffalo wings alongside your next casual meal.
Ingredients You’ll Need
Start with 20–24 jumbo pasta shells. Having a few extra is useful because one or two may tear during boiling or filling, and the shells should be cooked only 1–2 minutes shy of the package’s al dente time.
The chicken mixture begins with 12 ounces of boneless, skinless chicken breast, about two small breasts. Olive oil, Italian seasoning, garlic powder, kosher salt, and black pepper create a simple seasoning layer that works especially well over a hot grill.
For the filling, use 15 ounces of whole-milk ricotta, one large egg, 1/2 cup grated Parmesan, and 1/2 cup of the shredded mozzarella. The egg helps the mixture set as it bakes, while ricotta keeps the center creamy and soft.
You will need 2 cups marinara sauce and the remaining 1 cup shredded mozzarella for assembly. Finish the casserole with 2 tablespoons chopped fresh parsley or basil if you want a fresh green contrast.
How to Make It Step-by-Step
Step 1: Bring a large pot of salted water to a full boil, then add the jumbo shells. Cook them 1–2 minutes less than the package’s al dente instruction so they stay firm enough to handle and fill. Drain the shells, rinse them briefly with cool water, and set them aside in a single layer when possible.
Step 2: Pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon olive oil, Italian seasoning, garlic powder, 1/4 teaspoon kosher salt, and black pepper, making sure the seasoning covers both sides.
Step 3: Preheat a grill or grill pan to medium-high, approximately 400–450°F. Grill the chicken for about 5–7 minutes per side, depending on thickness, until a meat thermometer inserted into the thickest part reads 165°F.
Step 4: Transfer the grilled chicken to a plate and let it rest for 5 minutes. This pause allows the juices to settle, so the chicken stays moister when chopped or shredded for the filling.
Step 5: Heat the oven to 375°F. In a large bowl, combine the ricotta, egg, Parmesan, 1/2 cup mozzarella, remaining 1/4 teaspoon kosher salt, and the chopped grilled chicken. Stir just until evenly mixed, avoiding excessive stirring that can make the filling dense.
Step 6: Spread about 1 cup marinara sauce across the bottom of a 9-by-13-inch baking dish. Fill each shell with approximately 2 tablespoons of the chicken-cheese mixture, then arrange them filling side up in the sauce.
Step 7: Spoon the remaining marinara over and around the shells. Sprinkle the remaining 1 cup mozzarella evenly over the top, keeping some sauce visible around the edges for a colorful baked finish.
Step 8: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for 5–10 minutes, until the sauce is bubbling and the cheese is lightly browned.
Step 9: Let the baked shells rest for 5 minutes before serving. Garnish with chopped parsley or basil, then spoon the shells onto plates with plenty of marinara from the bottom of the dish.
Chef Tips for Perfect Stuffed Shells
Do not fully cook the shells before filling. Overcooked pasta can split as you open it, and it may become soft or mushy during the final bake. A brief cool-water rinse stops the cooking and makes the shells easier to handle.
Use a thermometer for the chicken rather than judging doneness by color alone. The thickest section should reach 165°F, and the five-minute rest gives you time to prepare the cheese mixture without losing the chicken’s moisture.
For quick, tidy filling, place the ricotta mixture in a large zip-top bag and snip off one corner. Pipe roughly 2 tablespoons into each shell, but do not pack the mixture so tightly that the pasta tears.
Keep the foil loose rather than pressing it onto the cheese. Covering the dish during the first 20 minutes prevents the shells from drying out, while the uncovered finish allows the mozzarella to brown.
If you enjoy tomato-rich chicken dinners, our chicken cacciatore recipe is another satisfying choice for your menu rotation.
Easy Variations
For a shortcut, substitute 2 cups chopped rotisserie chicken for the grilled chicken. The dish will lose some of the grill flavor, but it remains creamy, savory, and convenient on a busy evening.
To add vegetables, fold 1 cup thawed, squeezed-dry frozen spinach into the ricotta mixture. Removing excess water is important because wet spinach can thin the filling and make the casserole watery.
For a richer variation, replace some or all of the marinara with Alfredo sauce. You can also use a blend of mozzarella and provolone for a more pronounced melted-cheese topping.
Serve the shells with a crisp salad or grilled vegetables to balance the rich filling. These grilled chicken salad cucumber cups can also inspire a fresh, cool side for a warm-weather spread.
Storage and Reheating
Cool leftovers before covering and refrigerating them in the baking dish or airtight containers. For the best quality, reheat individual portions in the microwave until hot, or warm a covered portion in a 375°F oven until heated through.
If reheating in the oven, add a small spoonful of marinara around the shells before covering the dish. This helps keep the pasta and exposed cheese from drying while the center warms.
The casserole is also a good make-ahead option. Assemble the shells, cover the dish, and refrigerate it until you are ready to bake, allowing extra time for a chilled casserole to heat fully in the center.
For another cozy make-ahead dinner, take a look at this easy chicken pot pie when you are planning a comfort-food menu.
Irresistible Baked Stuffed Shells with Grilled Chicken
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the jumbo shells 1–2 minutes less than the package’s listed al dente time, then drain, rinse briefly with cool water, and set aside.
- Pat the chicken dry and rub it with 1 tablespoon olive oil, Italian seasoning, garlic powder, 1/4 teaspoon kosher salt, and black pepper. Preheat a grill or grill pan to medium-high, approximately 400–450°F.
- Grill the chicken for about 5–7 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F. Rest it for 5 minutes before chopping or shredding.
- Heat the oven to 375°F. Stir together the ricotta, egg, Parmesan, 1/2 cup mozzarella, remaining 1/4 teaspoon salt, and chopped grilled chicken.
- Spread about 1 cup marinara sauce in a 9-by-13-inch baking dish. Fill each shell with approximately 2 tablespoons of the chicken-cheese mixture and arrange the shells filling side up.
- Spoon the remaining marinara over and around the shells, then scatter the remaining 1 cup mozzarella over the top. Cover the dish loosely with foil.
- Bake covered for 20 minutes, then remove the foil and bake for another 5–10 minutes, until the sauce bubbles and the cheese is lightly browned. Rest for 5 minutes, garnish with parsley or basil, and serve.
Notes
Final Thoughts
Irresistible baked stuffed shells with grilled chicken bring together everything a comforting dinner should have: tender pasta, juicy seasoned chicken, creamy ricotta, stretchy mozzarella, nutty Parmesan, and bright marinara. Grilling the chicken before it joins the filling adds a delicious smoky note without making the recipe complicated.
Take care with the two details that matter most: cook the shells just shy of al dente and use a thermometer to confirm that the chicken reaches 165°F. Covering the casserole first and uncovering it at the end gives you moist shells and a beautifully bubbling cheese topping.
Serve the dish after a five-minute rest, garnish it with parsley or basil, and enjoy it while the sauce is hot. Whether it is a weeknight family meal or a relaxed weekend dinner, this baked pasta casserole is warm, generous, and easy to love.