Easy 30-Minute Cheesy Chicken Stuffed Shells

Four cheesy chicken stuffed shells served on a green plate with rich tomato sauce.

Easy 30-Minute Cheesy Chicken Stuffed Shells

Course: Dinner, Main Course

Cuisine: Confort Food, Italian

Diet: Halal, Kosher

Keyword: 30 minute chicken pasta, cheesy chicken stuffed shells, chicken stuffed pasta shells, easy weeknight dinner

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 480kcal

Author: Timea

Tender jumbo pasta shells stuffed with a savory ground chicken, feta, and herb filling, baked in a rich onion-garlic tomato sauce and topped with melted mozzarella and Pecorino Romano.

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Metrics - US Customary

Equipment

1 Soup Pot
1 Frying Pan
1 mixing bowl
1 ceramic baking dish

Ingredients

For the Pasta & Ground Chicken:

20 pcs jumbo pasta shells
2 tablespoon olive oil extra virgin
250 g chicken mince ground chicken
1 teaspoon salt kosher
½ teaspoon ground pepper freshly ground
1 teaspoon onion granules or powder
½ teaspoon Italian seasoning

For the Cheesy Filling:

1 pc egg large
200 g feta cheese crumbled
50 g mozzarella cheese grated
25 g Pecorino Romano Cheese finely grated
1 teaspoon Italian mixed herbs dried
1 teaspoon oregano dried
½ teaspoon ground pepper freshly ground

For Assembly & Topping:

500 g Onion-Garlic Tomato Sauce divided
125 g mozzarella balls sliced
50 g mozzarella cheese grated
25 g Pecorino Romano Cheese finely grated

Instructions

Boil the Pasta Shells: Bring a large pot of salted water to a boil. Cook the 20 jumbo pasta shells until al dente (1–2 minutes less than package instructions). Drain, rinse briefly with cool water to stop the cooking, and lay them out on parchment paper in a single layer so they do not stick together.
Cook & Season Chicken: Heat 2 tablespoon olive oil in a skillet over medium heat. Add 250 g chicken mince, breaking it up as it cooks. Season with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion granules, and ½ teaspoon Italian seasoning. Sauté until fully cooked. Remove from heat and let the meat cool completely.
Mix the Filling: To the cooled chicken mince, add 1 egg, 200 g crumbled feta cheese, 50 g grated mozzarella, and 25 g finely grated Pecorino Romano. Season with 1 teaspoon Italian mixed herbs, 1 teaspoon oregano, and ½ teaspoon black pepper. Stir thoroughly until evenly combined.
Assemble the Dish: Spread about two-thirds of the 500 g onion-garlic tomato sauce evenly over the bottom of your baking dish. Generously spoon the cheesy chicken filling into each of the 20 cooked shells, arranging them neatly in the baking dish.
Add the Cheese Toppings: Spoon the remaining tomato sauce over the tops of the stuffed shells. Layer with the 125 g sliced mozzarella balls, the remaining 50 g grated mozzarella, and the remaining 25 g Pecorino Romano.
Bake:
Stage 1 (Covered): Cover the dish tightly with aluminum foil and bake at 180°C (350°F) for 10 minutes.
Stage 2 (Uncovered): Remove the foil and bake uncovered for another 10–15 minutes until the cheese topping is completely melted, golden, and bubbling.

Video

Notes

Cool the Meat First: Make sure the sautéed chicken mince cools down before adding the egg and cheeses. This keeps the egg from scrambling and prevents the cheeses from melting prematurely.
Foil Cover Secret: Covering the dish for the first 10 minutes traps moisture, ensuring the shells don't dry out while heating through evenly.

Nutrition