Real Recipes From Real Home Cooks ®

chicken & veggie stuft shells

(1 rating)
Recipe by
Dawn Whitted
Spearfish, SD

It's easy to sneak more veggies into this meal like spinach, zucchini and carrots are a few I have tried. The filling can be used in manacotti shells or even layered in lasagna. I have also substituted the tomato part of the recipe with store bought spaghetti sauce or alfredo sauce.

(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For chicken & veggie stuft shells

  • 2 lg
    chicken breasts, boneless and skinless
  • 1/2 c
    greek yogurt, plain
  • 3 Tbsp
    italian seasoning
  • 3 tsp
    garlic powder
  • 1 c
    cottage cheese, lowfat
  • 2 1/2 c
    mozzarella cheese, low-fat, shredded
  • 1 sm
    onion, yellow, chopped
  • 1/2 c
    mushrooms, fresh, diced
  • 1/2 md
    red bell pepper, diced
  • 2 Tbsp
    tomato paste
  • 1/2 c
    crushed tomatoes
  • 1/4 tsp
    red pepper flakes
  • 1 box
    jumbo pasta shells, cooked, drained

How To Make chicken & veggie stuft shells

  • 1
    Place chicken breast in gallon zipoloc baggie add 1/4 C greek yogurt (half), 1T italian seasoning & 1 tsp garlic powder let marinade in fridge for 15-30 minutes.
  • 2
    Place the chicken on baking sheet coated with nonstick spray. Bake for 20-30 minutes until clear juices run through. Set aside to cool and cut into a small dice.
  • 3
    Meanwhile bring large stock pot of salted water to a boil and cook jumbo shell pasta until al dente according to package instructions. Drain and rinse.
  • 4
    Filling: in large mixing bowl combine 1/4 C greek yogurt, 1 C cottage cheese, 1 1/2 C shredded cheese, 1T italian seasoning, 1tsp garlic powder. Then add cooled chicken.
  • 5
    Saute in skillet 1 T olive oil, diced yellow onion, mushroom & red bell pepper until soft. Add tomato paste, chicken stock or white wine, remainder of garlic powder and italian seasoning, red pepper flake and large can crushed tomatoes. Simmer for 5 minutes.
  • 6
    dish up 3/4C of the sauce and refrigerate until cooled and add to filling mixture (this step avoids melting the cheese) Spoon filling into each of the jumbo shells 1/2 full then top with mozzarella cheese.
  • 7
    Spray large nonstick casserole or foil pan with nonstick cooking spray, Spoon 2-3T sauce into bottom of the casserole dish. Place filled shells into casserole dish and top each with sauce. Sprinkle with remaining mozzarella cheese.
  • 8
    Cover shells with foil and bake @ 350 degrees for 30 minutes or until cheese is melted and bubbling. This makes 2 pans of shells (approximately 40)

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