Cheesy chicken lasagna stuffed shells are gooey perfection: Try the recipe
Upgrade mom’s classic stuffed shells recipe with chicken and ‘lasagna’
{{#rendered}} {{/rendered}}There’s nothing like mom’s stuffed shells. Now, you can upgrade this classic meal with a chicken-filled, lasagna-inspired riff thanks to Cara Lanz of MidwesternHomeLife.com.
Pro-tip: "Stuffed shells are so delicious, but wrangling the filling into slippery cooked shells is a pain," says Lanz. "You can actually stuff regular jumbo shells before they’re cooked — just add some water to the dish before baking, then let the magic happen in the oven."
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{{#rendered}} {{/rendered}}Cheesy Chicken Lasagna Stuffed Shells (No-Boil) by Cara Lanz, Midwestern HomeLife
Makes 12 servings
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
{{#rendered}} {{/rendered}}Cheesy Chicken Lasagna Stuffed Shells (No-Boil) by Cara Lanz, Midwestern HomeLife (Midwesternhomelife.com)
Ingredients:
12 ounces jumbo shells
15 ounces 2% cottage cheese
{{#rendered}} {{/rendered}}1 beaten egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
{{#rendered}} {{/rendered}}10 ounces frozen spinach, thawed and drained
2 cups shredded mozzarella cheese, divided
1 cup Parmesan cheese, divided
{{#rendered}} {{/rendered}}2 cups rotisserie chicken breast
32 ounces marinara sauce
1 ½ cups water
{{#rendered}} {{/rendered}}GRANNY-STYLE SICILIAN PIE RECIPE FROM ARTICHOKE BASILLE’S PIZZA
For serving
1 tablespoon fresh basil
{{#rendered}} {{/rendered}}2 tablespoons pesto
Cheesy Chicken Lasagna Stuffed Shells (No-Boil) by Cara Lanz, Midwestern HomeLife (Midwesternhomelife.com)
Directions:
1. Preheat the oven to 375° F. Spray a 9 x 13 baking dish with cooking spray.
{{#rendered}} {{/rendered}}2. Place 1 cup of marinara sauce in the bottom of the pan.
3. In a bowl, mix the cottage cheese, beaten egg, garlic powder, and Italian seasoning. Add the spinach, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese.
4. With a spoon, stuff the shells with the spinach cottage cheese mixture from the bowl.
{{#rendered}} {{/rendered}}5. Layer the shredded rotisserie chicken over the stuffed shells.
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6. Cover the chicken with the rest of the marinara sauce.
{{#rendered}} {{/rendered}}7. Pour 1 ½ cups of water into the pan.
8. Cover the marinara sauce with 1 cup of mozzarella cheese and ½ cup Parmesan cheese.
9. Cover the pan in foil and bake for 60 minutes. Uncover and bake for another 10 minutes.
{{#rendered}} {{/rendered}}10. Serve with ribbons of fresh basil and drizzles of pesto.
This original recipe is owned by midwesternhomelife.com and was shared with Fox News Digital.