This classic recipe can be made with any store-bought marinara sauce. But if you have a little more time and want the absolute best stuffed shells, try making my Easy Marinara Sauce included in this post. It’s absolutely delicious and easier than you think!

I love to make this meal when I’ve got guests to feed. It’s easy to make ahead of time and bake or reheat right before serving, so it’s a great way to feed a hungry crowd!

Ingredients for Stuffed Shells with Ricotta Cheese

I always buy the jumbo shells as they are easiest to fill. Here’s everything else you need for this recipe:

For the Marinara Sauce

• Olive oil
• Minced onion
• Minced garlic
• Tomato puree
• Freshly chopped basil
• Sugar
• Kosher salt
• Oregano
• Ground black pepper
• Red pepper flakes
• Apple cider vinegar (or fresh lemon juice)

Ricotta Cheese Filling

• Large egg
• Ricotta cheese
• Shredded mozzarella
• Grated Parmesan cheese
• Dried parsley

I’ve included a detailed ingredient list in the printable recipe card below, so make sure to pin or print it for later!

How to Make Ricotta Stuffed Shells

Marinara Sauce

1. First, in a large saucepan or large skillet, I heat some olive oil over medium heat. I add the minced onions and garlic and let it cook until fragrant, about two minutes.
2. Next, I add the tomato puree, basil, sugar, salt, oregano, black pepper, and red pepper flakes. I stir this together and bring it to a boil, then reduce the heat to a simmer and let it cook for about 30 minutes, stirring occasionally.
3. I finish the sauce by adding the apple cider vinegar and stir it well to incorporate. I pour the sauce in the bottom of a 9×13-inch baking dish sprayed with cooking spray. You can reserve a third of it and pour it over the shells before covering with foil, if you’d like.

Shells

1. Now that it’s time to make the shells, I preheat the oven to 350 degrees F.
2. Then I cook the shells in a large pot of boiling water according to the package directions for al dente, then drain the liquid using a strainer and let them sit for a few minutes to remove excess moisture.

Ricotta Filling

1. In a large mixing bowl, I beat one large egg, then add the ricotta cheese, one cup of mozzarella cheese, the Parmesan cheese, and the dried parsley. I mix this together until well-combined.
2. I start stuffing each shell with the ricotta mixture using a large spoon, though you could also pipe it in by transferring the filling to a Ziploc bag or piping bag and snip off the corner. Then I place each filled shell into the prepared baking dish.
3. I cover the pan with aluminum foil and bake it for 30 minutes. Then I remove the foil, sprinkle the additional cup of mozzarella cheese over the pan, and bake for another 5-10 minutes until the cheese melts.

Recipe Variations

• You can add chopped basil, oregano or other herbs to either the marinara sauce or to your cheese filling.
• Use extra cheese to make these even more cheesy! Add more parmesan to the filling or sprinkle more mozzarella on top.
• Use lemon juice if you don’t have any apple cider vinegar, and garlic powder will work in a pinch if you don’t have any fresh garlic on hand.

FAQs

Can I make Stuffed Shells with Ricotta ahead of time?

Yes, this recipe is great for meal prep! Once you get the shells filled and transferred to the baking dish, cover the dish tightly with foil and place it in the fridge. You can bake it anytime in the next 24 hours!

What do I serve with these Ricotta Shells?

When serving stuffed shells, you can add all sorts of delicious sides! I always include a Strawberry Spinach Salad or Winter Salad and, of course, Grandma’s Italian Bread!

How do I store these Stuffed Shells with Ricotta Cheese?

I store my stuffed shells in an airtight container (or I wrap the top of the dish with plastic wrap) in the refrigerator for 2-3 days. Reheat in the oven or in the microwave.

Can you freeze Stuffed Shells?

Yes! I freeze them for 3-4 months in the pan, or individual servings in a freezer bag. Reheat from frozen in a 350°F oven until warm and bubbly throughout.

More Ways to Stuff Your Shells

If you adore Baked Stuffed Shells, then you need to try ALL the varieties of these pasta dishes here on the blog:

• Spinach and Ricotta Stuffed Shells make an excellent meal that will satisfy your whole family! Jumbo shells are stuffed with a creamy ricotta and fresh spinach filling and baked in a simple homemade marinara sauce.
• If you’re looking for an easy Mexican-inspired dish to include on your menu this week, Taco Stuffed Shells are a great choice! Jumbo pasta shells are stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese.
• Looking for a great weeknight dinner? These scrumptious Chicken Stuffed Shells are filled to the brim with shredded chicken, three kinds of cheese, and topped with your favorite pasta sauce.
• Make these Easy Stuffed Shells with Cottage Cheese for dinner tonight! Jumbo pasta shells are stuffed with a creamy cottage cheese mixture, topped with a savory ground beef pasta sauce, then topped with plenty of gooey melted mozzarella! This recipe is perfect for people who don’t like the slight bitterness of the ricotta.
• These Chicken Alfredo Stuffed Shells are impossible to resist! This pasta recipe combines the richness of a creamy Alfredo sauce with succulent shredded chicken and jumbo pasta shells. Baked with tangy ricotta cheese, a garlicky sauce, and plenty of Parmesan, this chicken dinner will become a regular on your meal plan.

Have you tried Stuffed Shells with Ricotta? Let me know how yours turned out in the comments below!

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Stuffed Shells with Ricotta

Cheesy Stuffed Shells with Ricotta are what's for dinner! Jumbo pasta shells stuffed with a ricotta filling topped with a homemade marinara sauce are an easy meatless meal perfect for any weeknight.

Course Dinner

Cuisine Italian

Keyword Stuffed Shells with Ricotta

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 417kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells

Marinara Sauce

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves garlic, minced
• 28 ounces tomato puree
• 2 tablespoons fresh chopped basil
• 2 ½ teaspoons sugar
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes, add more to taste, if desired
• 1 tablespoon apple cider vinegar

Ricotta Cheese Filling

• 1 large egg beaten
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan cheese
• 1 tablespoon dried parsely

Instructions

Marinara

• In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
• Add the 28 ounces tomato puree, 2 tablespoons fresh basil, 2 1/2 teaspoons sugar, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon pepper. Bring to a boil and reduce heat to simmer. Cook for 30 minutes, stirring occasionally.
• After 30 minutes, add the 1 tablespoon apple cider vinegar and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to put all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.

Shells

• When ready to make shells, preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook pasta shells according to package directions.

Ricotta Filling

• In a large mixing bowl, beat the egg. Add the 15 ounces ricotta cheese, 1 cup of the mozzarella, the 1/2 cup of Parmesan cheese and 1 tablespoon parsley. Mix well.
• Fill each shell with the ricotta filling and place into the baking dish.
• Cover the pan with tin foil, and bake for 30 minutes. Uncover, sprinkle the remaining 1 cup of mozzarella cheese over the pan and bake for an additional 5-10 minutes until cheese is melted.

Notes

• Don’t have apple cider vinegar, you can substitute 1 tablespoon fresh lemon juice. 
• If you choose to cover the the shells with a bit of sauce before baking and want to add additional mozzarella on top, remove the tin foil after 30 minutes. Sprinkle 1 cup of mozzarella over the shells, and return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Nutrition

Calories: 417kcal | Carbohydrates: 24g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 86mg | Sodium: 1297mg | Potassium: 777mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1409IU | Vitamin C: 16mg | Calcium: 501mg | Iron: 3mg

The post Stuffed Shells with Ricotta appeared first on 365 Days of Baking.

There’s nothing like homemade marinara sauce! It’s so fresh and flavorful, and I can season it just how I like it. I used to think it was something that took a long time to make, so I never even attempted it on my own. But using tomato puree as a shortcut instead of fresh tomatoes means this smooth sauce is ready to eat in just over half an hour!

This recipe is great for canning, if you’re into that. I’ve never done it, so be sure to follow specific canning instructions if you do! As written, this recipe makes about 4 cups, so if you double or triple the batch, you can store whatever you’re not going to use right away in your pantry for later. Sure, a jar at the grocery store only costs a few dollars, but with prices constantly rising, anything I can do to save money is worth it!

Ingredients for Marinara Sauce

Many of these items are pantry staples, so that makes this simple marinara sauce even easier to make. Here’s what’s on my shopping list:

• Olive oil
• Onion, finely minced
• Fresh garlic cloves, minced
• Tomato puree, canned – I LOVE using San Marzano style tomatoes in this recipe
• Tomato paste, canned
• Apple cider vinegar
• Freshly chopped basil
• Sugar
• Oregano (dried)
• Kosher salt
• Freshly ground black pepper

I have a more detailed recipe, including ingredient amounts, in the printable recipe card at the bottom of the post, so make sure to check it out!

How to Make Easy Marinara Sauce

I start out by chopping up my onion and garlic. I like both to be very finely minced for this recipe. Once that’s done, I heat the olive oil in a large skillet over medium heat, then add the onion and garlic to cook until fragrant, about 2 minutes.

Next, I add the tomato puree, tomato paste, apple cider vinegar, sugar, basil, oregano, salt, and pepper to the skillet and stir it all until well combined.

I reduce the stovetop to low heat and let the sauce simmer for about 30 minutes, stirring occasionally. It will thicken as it cooks. You can cook it longer for a greater depth of flavor, too.

FAQs

Should I use dried or fresh herbs in this marinara sauce?

I prefer fresh basil, but dried oregano, as it is stronger when dried. If you want to use fresh ingredients, use 1 tablespoon per teaspoon called for in the recipe (and vice versa for dried).

How do I store Easy Marinara Sauce?

I let it cool completely, then store it in an airtight container in the fridge. IT will stay fresh for 3-7 days, though it tastes best within 3-4 days.

Can I freeze this homemade Marinara Sauce recipe?

Yes, you can! Freeze it in a flattened freezer bag for up to 6 months. You can thaw it overnight in the fridge before reheating, or just reheat it from frozen in a saucepan.

What are some recipes that use Easy Marinara Sauce?

This marinara recipe is great with a simple plate of pasta for an easy, tasty meal.

• Use it in stuffed shell recipes. I have several on the blog that are so good!
  1. Stuffed Shells
  2. Stuffed Shells with Spinach
  3. Chicken Stuffed Shells
  4. Stuffed Shells with Cottage Cheese
• These lightly crispy Baked Ravioli are perfect as an entree or appetizer served with marinara as a dipping sauce.
• Parmesan Bread Bites are a great appetizer dipped in your favorite marinara sauce. They’re easy to make from my pizza dough recipe, are basted with a healthy dose of garlic butter, and sprinkled with Parmesan cheese.
• This Pepperoni Bread with easy homemade pizza dough, pepperoni, and provolone cheese makes one heck of an easy and delicious appetizer. Dunk it in marinara sauce for extra deliciousness!

More Homemade Pasta Sauce Recipes

Learn how to make the best homemade spaghetti Meat Sauce recipe! Made with ground beef, tomatoes, and herbs, this one-pot spaghetti sauce recipe is perfect for everything from pasta to lasagna. Pair it with a loaf of homemade Italian bread, and you’ll be good to go!

This Homemade Pizza Sauce is a rich tomato sauce with a touch of sweetness, combined with the great flavors of basil, garlic, and oregano. It’s the perfect base for those pizza toppings!

Turn a simple bowl of fettuccine into a feast with homemade Roasted Garlic Alfredo Sauce! Creamy, garlicky, and full of cheesy Parmesan, this sauce is so easy to make and tastes like it came straight from your favorite Italian restaurant.

If you try my Easy Marinara Sauce, let me know how it turns out for you!

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Easy Marinara Sauce

Use this Easy Marinara Sauce recipe in all your Italian-inspired meals. With tomato puree and lots of flavorful spices, this marinara sauce is so simple and delicious you'll never go back to jarred!

Course Dinners

Cuisine Italian

Keyword Marinara Sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 167kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves minced garlic
• 28 ounces tomato puree
• 6 ounces tomato paste
• 1 tablespoon apple cider vinegar
• 2 tablespoons freshly chopped basil
• 1? teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon fresh ground black pepper

Instructions

• In a large skillet over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
• Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 2 fresh basil, 1 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon pepper.
• Reduce to a simmer, and cook for 30 minutes to thicken, stirring occasionally.

Notes

This recipe makes about 4 cups.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 650mg | Potassium: 901mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1149IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 3mg

The post Easy Marinara Sauce appeared first on 365 Days of Baking.

You’ll find me eating pasta salad on repeat all through the summer. If I don’t have to heat up my oven, I call it a win! This Pesto Chicken Pasta Salad is so light and refreshing, and you can make it vegetarian by leaving out the chicken. Bring it to all your potlucks and picnics all season long.

Sure, you can use store-bought pesto from the grocery store, but it’s surprisingly easy to make on your own. I use this recipe from Michelle at Brown Eyed Baker as inspiration for my own, and it’s delicious!

Ingredients for Chicken Pesto Pasta Salad

This easy pasta salad only needs a handful of fresh, simple ingredients. Here’s what I put in my salad:

• Campanelle pasta
• Chicken breasts, seasoned, cooked, and diced
• Red cherry tomatoes
• Yellow tomatoes
• Fresh mozzarella pearls, or cut a block into bite-sized pieces
• Fresh basil leaves

For the Fresh Pesto Sauce

• Fresh basil
• Chopped walnuts (or pine nuts)
• Minced garlic
• Romano cheese (or Parmesan cheese)
• Olive oil

See the printable recipe card below for a detailed list of ingredients, including amounts!

How to Make Pesto Pasta Salad With Chicken 

This pasta salad comes together with only a few simple steps. Here’s how to make it:

1. Pasta: First, I cook pasta according to the package instructions just beyond “al dente”. Pasta will firm up as it cools, so it helps when it’s nice and soft when warm. I drain it and set it aside. 
2. Pesto: Next, I make the pesto sauce. I place the basil, chopped walnuts, and minced garlic in a food processor or high-speed blender and pulse it 5-7 times. Then I leave it running on low while slowly adding the olive oil. Finally, I stop the blender, add the cheese, scrape down the sides, then pulse a few more times to blend everything together completely.
3. Assemble: In a large bowl, I combine the pasta, cooked chicken, tomatoes, and mozzarella and give it a good stir to mix it up. Then I pour the pesto over the contents of the bowl and toss gently to coat. I sprinkle a little more fresh basil on top, then serve and enjoy!

FAQs

What substitutions and variations are popular in this Chicken Pesto Pasta Salad?

• Use penne, rotini, cavatappi, or fusilli pasta instead of the campanelle. Use a gluten-free pasta if desired.
• Substitute pine nuts or almonds for the walnuts in the pesto sauce.
• Use Parmesan or Parmigiano-Reggiano instead of the Romano cheese
• Add some extra greens like arugula or baby spinach!
• Add olives or sun-dried tomatoes.
• Fry up some bacon, chop it up on a cutting board, and add it at the end for a little crunch.

What chicken should I use for this salad?

This is a great recipe to use up leftover boneless skinless chicken breasts. You can also use leftover rotisserie chicken or any other leftover chicken you might have. Or leave it out altogether.

Can I make Chicken Pesto Pasta Salad ahead of time?

Yes you can! I like to make it and let it chill overnight so the flavors really have time to develop. However, you can make it up to 2 days in advance. Just know, the longer you let it sit, the dryer it may become, as the pasta absorbs the dressing.

How do I store it?

Store the pesto chicken pasta salad leftovers in an airtight container in the fridge for 2-3 days. It is perfect for meal prepping if you want to separate it into individual portions, too!

What if I don’t have a food processor?

You can make the pesto sauce using an immersion blender (or stick blender), or put it in a regular blender. Add a splash of lemon juice if you’re not going to use the sauce right away to help keep it fresh!

Can I use grape tomatoes in this recipe?

Yes, grape tomatoes are perfect for salads! Cherry tomatoes are a little sweeter and juicier, but either variety will work.

More Pasta Salads To Make

If you enjoy pasta salads as much as I do, you’ll definitely want to bring one of these to your BBQs this summer:

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days. Make this quick and delicious dish that will become a staple for easy summer meals!
• Sausage Veggie Pasta Salad – a Suddenly Salad pasta salad made bigger with great ingredients like Hillshire Farms American Craft Smoky Bourbon Sausage and fresh vegetables, all covered in a tasty dressing.
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp, fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!
• Southwest Pasta Salad – pasta combined with fresh vegetables and tossed with a homemade vinaigrette. It’s cool, delicious, and a perfect dish for a hot summer’s day!

Did you make this Chicken Pesto Pasta Salad? Let me know how you liked it in the comments, or leave a recipe review below!

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Pesto Chicken Pasta Salad

Chicken Pesto Pasta Salad combines campanelle pasta, diced chicken, tomatoes, and diced mozzarella tossed in a tasty homemade pesto sauce. Serve it as a main dish or make it for an easy side dish! 

Course Dinners

Cuisine American

Keyword Pesto Chicken Pasta Salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Lynne Feifer

Ingredients

Pesto

• 3 cups fresh basil
• ½ cup walnuts chopped
• 5 cloves garlic minced
• ¾ cup Romano cheese
• ¾ cup olive oil

Pasta Salad

• 1 16- ounce package campanelle pasta or your favorite
• 3 cups seasoned and cooked chicken breasts cut into bite-sized pieces
• 1 10.5- ounce package red tomatoes
• 1 10.5 ounce package yellow tomatoes
• 2 8- ounce balls fresh mozzarella or pearl mozzarella cut into 1-inch pieces
• Additional fresh basil

Instructions

• Cook pasta according to manufacturer’s directions.

Pesto

• Combine the basil, walnuts, and garlic in a food processor or blender and pulse 5-7 times.
• Slowly drizzle in the olive oil while the machine is still running.
• Scrape down the sides of the blender or processor and add the cheese. Mix a few more time by pulsing to completely blend.

Pasta Salad

• In a large bowl, combine the pasta, chicken, tomatoes, and mozzarella.
• Pour the pesto over the bowl contents and toss gently to completely coat.
• Serve with additional fresh basil, if desired.

Notes

This recipe will serve 6 as a side dish and 4 people for a main dish. Nutritional information has been calculated for 6 people. 

This post was originally published August 10, 2016. It has been updated in format and with pictures on August 12, 2026.

The post Chicken Pesto Pasta Salad appeared first on 365 Days of Baking.

This flavorful side dish is a great choice for a family meal or your next potluck. I love a good pasta salad in the summer, as they are so nice and refreshing when it’s hot outside! My favorite thing about this particular salad is all the fresh produce. You can add more or less according to your tastes and it will always taste amazing! This pasta salad recipe will become one of your new favorites!

What makes this Pasta Salad “Southwest”?

I tried to use southwestern flavors that scream “Tex-Mex” to me, like cilantro, corn, and fresh avocado. I always find these flavors in my favorite Tex-Mex dishes, so it was a no-brainer to include them in this pasta salad recipe.

Ingredients for Southwest Pasta Salad

I have to visit the grocery store for the freshest vegetables when I want to make this salad. Here’s what’s on my grocery list:

• Pasta- I use bowtie pasta, but you could also use another sturdy noodle like penne pasta.
• Black beans
• Red onion
• Orange bell pepper (use a green pepper or red peppers if you prefer)
• Cherry tomatoes
• Fresh sweet corn or frozen corn—thaw it first if using frozen!
• Avocado
• Fresh cilantro

For the Dressing Ingredients

• Olive oil
• Vinegar
• Cumin
• Fresh lime juice
• Chili powder
• Sugar
• Salt and pepper

I have a detailed list of ingredients in the printable recipe card below, so don’t forget to scroll to the end for all the specifics!

How to Make Southwestern Pasta Salad

One of the things I love about this recipe is how quick and easy it is to make.

First, in a jar, I combine the vinegar, cumin, lime juice, chili powder, sugar. I put the lid on it and shake it well to combine. I pour ¼ cup of the olive oil in, seal it tightly and then shake it vigorously until it is well combined. I do that twice more. then set it aside so the flavors can deepen.

Next, I cook the pasta in a large pot of salted water according to the package directions (I cook it to al dente). While the pasta cooks, I prepare all the veggies by dicing them up really small with a sharp knife. I just like mine in tiny bites for the perfect crunch in every bite, but the size is really up to you.

Once the pasta finishes cooking, I drain it and rinse it with cold water until the pasta is nice and cool. I add the chopped vegetables to a large bowl along with the pasta. I sprinkle it all with the salt and pepper, and drizzle the dressing over everything. I toss it all together until completely coated, and it’s ready to serve!

FAQs

Can I make Southwest Pasta Salad ahead of time?

Yes, you absolutely can! In fact, I think it’s even better after sitting in the fridge in a covered container for 8-12 hours, as the extra time really allows the flavors to meld and strengthen. I wouldn’t make it more than 24 hours ahead of time, though.

What is the best pasta for this recipe?

I made it with bowtie pasta, but you could use penne pasta, rotini, or even elbow macaroni! I actually really like using the mini bowties for the perfect-sized bite!

Can I add protein to this dish?

Yes, you can add bite-sized chunks of chicken breast or leftover shredded chicken from a rotisserie chicken or another dish. It would be great with tuna or salmon, too.

How long will this pasta last in the fridge?

Store it in an airtight container in the fridge. Eat this Southwest Pasta Salad within 2-3 days for the best flavor and texture. After that, the ingredients may get soggy.

More Pasta Salad Recipes You’ll Love

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• To make this Sausage Veggie Pasta Salad, doctor up a store-bought Suddenly Salad by adding some smoky bourbon sausage and fresh vegetables, all smothered in a tasty dressing!
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!

If you make this Southwest Pasta Salad Recipe, come back and let me know how it turned out for you!

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Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too
Thank you! 
❤️ Lynne

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Southwest Pasta Salad

Southwest Pasta Salad is made with bowtie pasta and fresh vegetables, then tossed with a homemade zesty dressing. It’s cool, delicious, and perfect for a hot summer’s day when you don't want cook!

Course Salad

Cuisine American

Keyword Southwest Pasta Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 541kcal

Author Lynne Feifer

Ingredients

• 1 lb. pasta – cooked according to package directions
• 15.5 ounces black beans, drained and rinsed well
• ½ red onion diced
• 1 orange bell pepper, seeded and diced
• 10 ounces cherry tomatoes I like to slice them in half
• 1 cup fresh or frozen corn
• 1 avocado diced
• 2 tablespoons fresh cilantro, chopped

Dressing

• ⅓ cup white vinegar
• ¾ teaspoon cumin
• 3 tablespoons fresh lime juice
• ½ teaspoon chili powder
• 1 teaspoon sugar
• ¾ cup olive oil
• 2 ½ teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

Instructions

• In a large bowl, place the 15.5 ounces black beans, the half diced red onion, the sliced orange bell pepper, 10 ounces cherry tomatoes, 1 cup corn, 1 avocado, and 2 tablespoons fresh cilantro.
• Cook the pasta according to instructions on box for al dente. Drain the pasta and rinse with cold water to stop the cooking process. No one wants mushy pasta in their pasta salad. Drain well.

Dressing

• In a mason jar, combine the ⅓ cup white vinegar, ¾ teaspoon cumin, 3 tablespoons fresh lime juice, ½ teaspoon chili powder, and 1 teaspoon sugar. Place the lid onto the jar and shake vigorously to combine. Pour ¼ cup of the olive oil and shake vigorously until completely combined. Repeat twice more with remaining olive oil.
• Add pasta to the large bowl with salad ingredients. Sprinkle everything with the salt and pepper. Pour the dressing over the contents and toss gently to completely coat. Chill in fridge until ready to serve.

Notes

Feel free to adjust the amounts of lime juice, chili powder, sugar, salt and pepper to your taste.

Nutrition

Calories: 541kcal | Carbohydrates: 66g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 741mg | Potassium: 624mg | Fiber: 10g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg

This post was originally published July 11, 2015. It has been updated in format and with pictures on May 20, 2026.

The post Southwest Pasta Salad appeared first on 365 Days of Baking.

I’m a sucker for Chick-Fil-A® sauce, as my order history might show! I squirrel away extra packets when I do a pickup order and even buy it by the bottle at the grocery store (they even sell it at my current location!) It’s great for dipping my nuggets, of course, but I also like it on sandwiches, burgers, and more.

Since I made this Chick-fil-A Potato Salad recipe with it a couple years ago, I knew it would make a great sauce for a cool, refreshing pasta salad, and I was right! I mixed it with just a bit of mustard and apple cider vinegar for a smooth and tangy dressing that contrasts nicely with the crunchiness of the chopped vegetables in this salad. It’s a keeper!

Ingredients for Chick-fil-A Macaroni Salad

Luckily, this recipe is pretty simple and only requires a few simple ingredients beyond the pantry staples. Here’s what’s on my shopping list:

• Elbow macaroni
• Green bell pepper, cored, seeded, and diced
• Celery, finely diced
• Red onion, finely diced
• Large hard-boiled eggs, chopped
• Chick-Fil-A sauce
• Freshly chopped parsley
• Apple cider vinegar
• Bottled yellow mustard
• Kosher salt
• Ground black pepper

I put all the details in the printable recipe card below, so scroll down for ingredient amounts and instructions!

How to Make Chick-fil-A Macaroni Salad

This pasta salad recipe is easy to make and comes together in under 30 minutes!

1. I like to wash and dice all my vegetables ahead of time, so that’s the first step on my list.
2. Next, I prepare the elbow macaroni according to the package directions for “al dente”. Then I drain the noodles and set them aside to cool.
3. In a large bowl, I combine the macaroni noodles, green pepper, celery, red onion, chopped parsley, and hard-boiled eggs and gently mix them all together. In a small bowl, I whisk together the Chick-fil-A sauce, yellow mustard, apple cider vinegar, salt, and pepper. Then I pour it over the pasta salad and stir to coat.
4. Finally, I cover the bowl tightly with plastic wrap or foil and refrigerate for at least 2 hours before serving, as this gives more time for the flavors to develop.

FAQs

Does Chick-Fil-A have a Macaroni Salad?

The restaurant currently does not offer a pasta salad, so this is not a copycat recipe. They do use elbow macaroni for their mac n’ cheese. This recipe gets its name from the Chick-Fil-A sauce I use in the salad dressing!

Can I add a protein to this pasta salad?

Yes, this salad would be great with some cooked chicken. Chop up some Chick-Fil-A grilled chicken nuggets or whatever leftover chicken you have. Some shredded chicken would work well, too! Other options include tuna or shrimp.

How do I store Chick-fil-A Macaroni Salad?

Store it tightly covered in the fridge for 3-5 days. After that, it might start to get soggy.

Can I make this pasta salad ahead of time?

Yes, you can make it up to 24 hours in advance for the best results. I like to make it the night before I plan to serve it to give the flavors plenty of time to develop.

Can I omit any of the ingredients?

Yes, feel free to make edits to the recipe to match your own preferences! Add a chopped carrot, leave out the onion, etc!

Can I use other pasta shapes besides elbow macaroni?

Yes, you can make this Chick-fil-A Macaroni Salad with any pasta shape. Great options include ziti, mini bowties, or penne pasta. Of course, then it won’t be a “macaroni” salad anymore!

Pasta Salad Recipes You’ll Love

• Looking for a classic Macaroni Salad? This one is a staple at our house and one my mom always made when I was growing up.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This refreshing Mexican Street Corn Pasta Salad combines the zesty flavors of the classic Mexican dish with rotini noodles and a creamy dressing. This tender pasta salad is perfect for a summer BBQ or pool party, so whip up a batch for your whole family to enjoy today!
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp, fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!
• This super easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.

Let me know how your family liked Chick-fil-A Macaroni Salad in the comments below, or leave me a recipe review! Thanks for stopping by!

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Chick-fil-A® Macaroni Salad

Chick-Fil-A® Macaroni Salad with elbow macaroni, hard-boiled eggs, chopped veggies, and that tangy Chick-Fil-A sauce is the pasta salad recipe you didn't know you needed for your menu all summer long!

Course Salad, Side Dish

Cuisine American

Keyword Chick-fil-A Macaroni Salad

Prep Time 20 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 324kcal

Author Lynne Feifer

Ingredients

• 8 ounces elbow macaroni
• ½ large green pepper, cored, seeded and diced
• 2 stalks celery, diced
• ⅓ cup diced red onion
• 2 large hard boiled eggs, chopped
• 1 cup Chick-fil-A® Sauce
• 2 tablespoons freshly chopped parsley
• 1 tablespoon apple cider vinegar
• 1 tablespoon bottled yellow mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Prepare the elbow macaroni according to manufacturer's directions. Drain and set aside to cool.
• Put the 8 ounces cooled macaroni, half green pepper, 2 stalks diced celery, red onion, 2 chopped hard boiled eggs, 1 cup Chick-fil-A® sauce, 2 tablespoons parsley, 1 tablespoon apple cider vinegar, 1 tablespoon yellow mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper into a large mixing bowl. Stir well until thoroughly combined.
• Cover the bowl tightly with tin foil or plastic wrap, and refrigerate for at least two hours before serving.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

The post Chick-Fil-A® Macaroni Salad appeared first on 365 Days of Baking.

I know that sometimes it’s hard to find a quick and easy dinner recipe that doesn’t take a lot of fussy ingredients. This American Chop Suey recipe tastes great, fits the family-friendly bill, and contains mostly items I consider a staple in my pantry. Serve it with a fresh green salad and some dinner rolls for a complete, hearty meal!

Why is it called American Chop Suey?

Classic chop suey is a Chinese-style dish typically made with stewed meat and fried with bamboo shoots, bean sprouts, onion, or other vegetables. American Chop Suey, on the other hand, combines ground beef, macaroni noodles, and a seasoned tomato sauce. I guess the only thing they really have in common is that they are both somewhat haphazardly thrown-together meat dishes!

What are some different names for this classic comfort food?

American Chop Suey is the New England name for this hamburger casserole. Some also call it American Goulash or Johnny Marzetti, especially in the Midwest, where the name comes from a dish at a famous Ohio restaurant named Marzetti’s! I remember eating this casserole growing up in Rhode Island — it was a childhood favorite! 

American Chop Suey Ingredients

Here are the simple ingredients I use to make this classic casserole:

• Cooked elbow macaroni – cooked to al dente
• Ground beef
• Kosher salt
• Freshly ground black pepper
• Yellow onion, chopped
• Green bell pepper, chopped
• Fresh garlic cloves, chopped
• Jarred pasta sauce
• Canned chopped tomatoes
• Tomato paste
• Worcestershire sauce
• Italian seasoning
• Freshly grated Parmesan cheese

You’ll find a detailed ingredient list in the printable recipe card at the bottom of this post!

Can I make this pasta dish with ground turkey?

Yes, you can easily substitute ground turkey or ground pork for the ground beef in this recipe. Or make it meatless by omitting the ground meat altogether!

Other recipe variations

Consider adding the following items to your chop suey:

• Mushrooms- You can use either a small can or 1 cup of fresh chopped mushrooms. Add and sauté them with the green peppers so they are nice and soft.
• Dried or fresh herbs (Additional oregano or basil would go well in this dish.)
• Mozzarella cheese- stir this in with the Parmesan cheese or top the pasta with cheese and let it melt for the last 15 minutes or so.
• Spinach- stir fresh spinach as you sauté the peppers so it cooks down.
• Soy sauce- this adds just a little tang and saltiness to the sauce.

How to make this American Chopped Suey Recipe

This easy dish comes together in just about an hour and in only a few simple steps!

1. Prepare: First, I preheat the oven to 350 degrees F. Then I prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
2. Boil: Next, I set a large pot of salted water to boil. I add the elbow macaroni and cook according to the package directions for al dente pasta. Then I drain the water and set it aside until I’m ready to assemble the casserole.
3. Brown: In a large skillet over medium-high heat, I cook the ground beef until it is browned, breaking it up with a wooden spoon or fork as it cooks. Then I drain the fat from the beef, if needed, remove it from the skillet, and set it aside.
4. Sauté: In the same pan, over medium-high heat, I sauté the chopped onion, green pepper, and garlic in a little olive oil until tender. Then I return the beef to the skillet and stir everything together. Next, I pour in the spaghetti sauce, diced tomatoes, tomato paste, Worcestershire sauce, and Italian seasoning. I mix everything thoroughly and cook over medium heat until heated through. Then I remove it from the heat and stir in the Parmesan cheese.
5. Assemble and Bake: Now I add the cooked noodles to the meat sauce and stir to coat. Finally, I pour the entire contents into the prepared baking dish and bake uncovered for 30 minutes. You can also bake it in an oven-safe skillet if you prefer, and save having to clean an extra dish!

Recipe Notes

• I like my pasta with a lot of sauce. If you feel the same, I suggest either covering it with foil as it cooks and/or using a bit less of the 8 ounces of cooked pasta called for in the recipe.
• I much prefer this dish made and served from the skillet. The flavors, especially that of the green pepper, are more robust when made on top of the stove. It’s also a faster meal when made that way, so it’s great for a busy weeknight or when you have no idea what to make for dinner.
  • If you want to make it without baking in the oven, place the noodles in the sauce after everything else has been added. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally.

How to store leftover American Goulash

Leftovers are best stored in an airtight container in the fridge. They will stay fresh for up to 4 days! I just reheat it in the microwave, but you could also use the stovetop or oven to reheat it.

Can I make American Chop Suey ahead of time?

Yes, this recipe is a great make-ahead recipe! Follow the recipe as directed until you are ready to bake it. At that point, cover with aluminum foil and refrigerate for up to 4 days. When you are ready to finish the recipe, go ahead and bake it at 350 degrees for 45-60 minutes or until heated throughout.

I would not recommend freezing this dish. Once thawed, pasta becomes mushy and unappetizing. You could make the meat sauce and freeze it separately, then thaw it to use in the recipe at a later time.

More great ways to use ground beef

Ground beef is such a versatile ingredient and helps make any recipe more satisfying. Here are some of my favorite ground beef recipes:

• Topping the list is my mother’s Lasagna Recipe. So hearty and full of flavor, this dish is one my family requests again and again. It’s also a great casserole to take to new moms and freezes well. You can also make lasagnas to give to families and people in need as a Lasagna Love volunteer like I do!
• With the meat inside, the sauce ladled over, and the melty cheese to top it all off, these Stuffed Green Peppers really do hit the spot.
• This easy Shepherd’s Pie or Cottage Pie recipe is made of ground beef, veggies, and corn in a delicious gravy, and is topped with creamy mashed potatoes.
• These Slow Cooker Sloppy Joes are perfect for a busy weeknight dinner. Remember to add the cheese on top!
• Combine premade crescent rolls and a filling made from scratch to get deliciously savory Taco Pockets! They make the perfect appetizer for Game Day, a potluck, or when you’re feeding a large crowd!
• Mozzarella Stuffed Meatballs are made with Parmesan and Romano cheeses, fresh herbs, and spices, and are filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it!

If you make this American Chop Suey recipe, please let me know what you think by leaving a comment or recipe review below.
Enjoy!

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American Chop Suey

The whole family will enjoy eating American Chop Suey recipe for dinner tonight. Also known as American Goulash, elbow macaroni is cooked in a savory meat sauce seasoned with fresh onions and peppers for this easy weeknight meal! Baked in the oven or cooked stovetop, this is a great recipe to add to your meal rotation!

Course Dinners

Cuisine American

Keyword American Chop Suey

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 527kcal

Author Lynne Feifer

Ingredients

• 8 ounces cooked elbow macaroni al dente
• 1 pound ground beef
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 medium onion chopped
• 1 green pepper seeded and chopped
• 1 garlic clove minced
• 32 ounces spaghetti sauce
• 14 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 ½ teaspoons Italian seasoning
• ½ cup freshly grated Parmesan cheese

Instructions

• Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a large skillet over medium-high heat, cook ground beef until it is browned, breaking it up as it cooks. Drain the fat from the beef and set aside.
• In the same skillet over medium-high heat, saute onion, green pepper and garlic until tender. Return beef to skillet, combine well and cook until heated through.
• Pour in spaghetti sauce and mix thoroughly. Remove from heat, and stir in Parmesan cheese.
• Add meat sauce to cooked noodles and stir to coat. Pour into prepared baking dish, and bake for 30 minutes. See NOTE if you prefer to make it stovetop and need/want less cooking time, which is my preference.

Notes

• I like my pasta with a lot of sauce. If you feel the same, I suggest either covering it with foil as it cooks and/or using only a bit less of the cooked pasta recommended in the recipe.
• I much prefer this dish made and served from the skillet. The flavors, especially that of the green pepper, seem to be more robust when made on top of the stove.
  • If you want to make it this way, you don’t need to heat the oven. After combining the noodles with the meat sauce, cover and cook over medium-low heat for about 20 minutes, stirring occasionally. 
• If you want to bake it in the oven, you could also bake it in an oven-safe skillet after you mix it altogether instead of transferring it to an 8 X 8-inch dish. 

Nutrition

Calories: 527kcal | Carbohydrates: 41g | Protein: 32g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1612mg | Potassium: 1413mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1444IU | Vitamin C: 53mg | Calcium: 264mg | Iron: 7mg

This post was originally published January 2, 2012. It has been updated in format and with pictures on April 15, 2026.

The post American Chop Suey appeared first on 365 Days of Baking.

I love making stuffed pasta shells for my family! They are so delicious, and you can use all sorts of fillings to make them unique. Stuffed shells are great for meal prep, and I love to make this hearty baked pasta dish for a meal train when families need a little help with a meal!

This spinach ricotta stuffed shells recipe actually kind of reminds me of Spinach Dip, only in shell form and without the artichokes! I mean, you can’t really go wrong with three kinds of cheese, right?

Ingredients for Spinach and Ricotta Stuffed Shells

You only need a handful of ingredients to make the filling for these stuffed shells. Here’s what I use:

• Jumbo pasta shells
• Ricotta cheese
• Shredded mozzarella cheese
• Frozen spinach, thawed and drained
• Grated Parmesan cheese
• Egg
• Dried parsley

Homemade Marinara Sauce Ingredients

I use my delicious homemade marinara sauce in this and other pasta recipes. Most of the ingredients are pantry staples. Gather these ingredients together:

• Olive oil
• Minced onion
• Garlic cloves, minced
• Tomato puree
• Tomato paste
• Freshly chopped basil
• Granulated white sugar
• Kosher salt
• Dried oregano
• Freshly ground black pepper
• Red pepper flakes
• Apple cider vinegar (or you can substitute lemon juice)

To get all the details for this recipe, check out the printable recipe card at the end of the post!

How to Make Spinach Stuffed Shells

If I don’t already have some marinara sauce on hand, I’ll start by making that first.

1. In a large skillet or saucepan, I heat a little olive oil over medium heat. Then I add the minced onion and garlic and cook until fragrant, about 1-2  minutes.
2. Next, I add the tomato puree and tomato paste, sugar, basil, salt, oregano, pepper, and red pepper flakes. I reduce the heat to a simmer over low and cook for about 30 minutes, stirring occasionally.

Cook and Stuff the Shells

1. I cook my jumbo shells in a large pot of water according to the package directions for al dente, then drain and set aside.
2. While the pasta cooks, I preheat the oven to 350 degrees F. I prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray.
3. In a large bowl, I beat an egg, then add ricotta cheese, drained spinach, 1 cup of mozzarella cheese, the Parmesan cheese, and parsley. I mix this all together well.
4. Then I add all of the pasta sauce to the prepared baking dish, spreading it evenly around the bottom of the pan. I fill each of the cooked shells with the cheese mixture and place them into the baking dish on top of the sauce.
5. Finally, I cover the entire dish with aluminum foil and bake for 30 minutes.
   If you like, you can save a portion of the sauce to pour over the top of the shells before baking. Sometimes, I like to remove the foil after 30 minutes, add more mozzarella cheese, then bake it uncovered for another 5-10 minutes or until the cheese melts.

FAQs

Can I make Spinach and Ricotta Stuffed Shells ahead of time?

Yes, you can absolutely make stuffed shells ahead of time. I like to double the recipe and make one dish for now and another for later! Assemble the stuffed pasta as directed, cover the dish tightly with foil, and refrigerate for up to 1–3 days before baking.

They can also be frozen unbaked for up to 3 months, allowing for a quick, easy meal that bakes directly from the freezer. Just stick it in the preheated oven and bake for an extra 10-15 minutes or until the filling is warm throughout.

How do I store leftover Spinach Ricotta Stuffed Shells?

Store them in an airtight container in the fridge for 3-5 days. Reheat them in the microwave, covered, or in an oven until warm throughout.

Can I use fresh spinach in this recipe?

You can, but it needs to be cooked down and drained. You’d need about a pound of fresh spinach to get enough for this recipe.

What’s the best way to stuff the shells?

I like to transfer my filling to a piping bag or Ziploc bag, snip off the corner of the bag, and pipe the filling into each individual shell. It’s a lot less messy! But you can also just use a large spoon to transfer the filling!

More Stuffed Shell Recipes

Here are some of the stuffed shell recipes I’ve created. What other filling should I make next time?

• Pizza Stuffed Shells
• Taco Stuffed Shells
• Chicken Stuffed Shells
• Baked Stuffed Shells (Classic)
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are pasta shells filled with a creamy ricotta and spinach filling, baked in a homemade marinara sauce. They pair perfectly with salad and slices of garlic bread.

Course Dinner

Cuisine Italian

Keyword Spinach and Ricotta Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 389kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells

Ricotta Spinach Filling

• 15 ounces ricotta cheese
• 1 cup shredded mozzarella
• 8 ounces frozen spinach thawed with excess water squeezed out
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tablespoon dried parsley

Marinara Sauce

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves garlic, minced
• 28 ounces tomato puree
• 6 ounces tomato paste
• 2 tablespoons fresh chopped basil
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes, add more to taste, if desired
• 1 tablespoon apple cider vinegar

Instructions

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray. Set aside.

Marinara

• In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
• Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 teaspoon sugar, 2 tablespoons fresh basil, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper, and 1/2 teaspoon red pepper flakes.
• Reduce to simmer and cook for 30 minutes, stirring occasionally. Add the 1 tablespoon apple cider vinegar after 30 minutes and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to pour all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.

Shells

• When ready to make shells, preheat oven to 350 degrees F.
• Cook pasta shells according to package directions.

Spinach Ricotta Filling

• In a large mixing bowl, beat the egg. Add the ricotta cheese, 8 ounces squeezed spinach, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
• Place 1/3 of the marinara sauce into the bottom of the prepared baking dish.
• Fill each shell with the ricotta filling and place into the baking dish.
• Cover the pan with tin foil, and bake for 30 minutes.

Notes

• Don’t have apple cider vinegar, you can substitute 1 tablespoon fresh lemon juice. 
• If you choose to cover the the shells with a bit of sauce before baking and want to add additional mozzarella on top, remove the tin foil after 30 minutes. Sprinkle 1 cup of mozzarella over the shells, and return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 1432mg | Potassium: 1181mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6147IU | Vitamin C: 24mg | Calcium: 466mg | Iron: 5mg

The post Spinach and Ricotta Stuffed Shells appeared first on 365 Days of Baking.

Everything is easier in the crockpot! It’s one of my favorite things to use in the kitchen. I just LOVE that I can do little prep work in the morning and that a nearly complete meal is ready with hardly any trouble after a long day of work.

And to me, a ragu is nothing if it’s not covering pappardelle pasta. Those long, wide noodles are the perfect vehicle for the pork and delicious sauce. I should learn how to make some of my own one of these days.

What is Ragu?

Ragu is an Italian meat sauce made by slow-cooking meat, vegetables, and liquids over low heat to develop a deep, rich flavor. A traditional ragu uses onions, carrots, and celery, tomatoes, olive oil, and rich red wine, though recipes vary widely!

What You Need For This Recipe

• For the meat, you can use a Boston Butt or a Picnic Roast as well. Those cuts will be a bit bigger than a loin but will be just as good. If you prefer to use those, ask your butcher to cut them down to size for you.
  You can find more information about different cuts of pork in this post, A Guide to Pork Cuts.
• Get a good sear on that meat before you put it into the crockpot, rubbing it with the seasonings and browning it on all sides before placing it into the slow cooker. It will add more flavor to your final dish.
• If you’d rather not use the red wine in the recipe, it can be omitted. You can substitute some additional chicken stock or even some red grape juice.
• Your favorite pasta! As you know, I LOVE Pappardelle, but of course, you can use your favorite fresh pasta or whatever your family prefers to eat.

Pork Ragu Ingredients

To make this Italian comfort food in the slow cooker, I need a good amount of items, but no fancy ingredients! Here’s what’s on my list:

• Olive oil
• Pork loin(s)
• Canned crushed tomatoes
• Chicken stock and red wine (if desired – see note)
• Minced onion
• Finely grated carrots
• Minced garlic
• Tomato paste
• Italian seasoning
• Kosher salt
• Ground black pepper
• Bay leaves
• Pappardelle noodles (or your favorite pasta)

I have a detailed list of ingredients in the printable recipe card at the bottom of the post, so make sure to scroll down and review it!

How to Make Pork Ragu

This is truly a “fix it and forget it” meal! Here’s how to make it:

1. Seasoning: In a small bowl, I mix together the Italian seasoning, salt, and pepper. Then I rub this mixture all over the pork loin.
2. Sear: I heat my olive oil over medium-high heat in a large skillet. Then I place the seasoned loin into the heated skillet and sear it on all sides until nicely browned.
3. Crockpot: I spray the inside of the crockpot with cooking spray and place the seared loin in the bottom of the pan. Then I cover it with the crushed tomatoes, chicken stock, minced onion, grated carrots, minced garlic, tomato paste, and the bay leaf. You can mix these all up beforehand or just dump them in like I do! Then I place the cover on and let it cook on low for 6-8 hours (or on high for 4-6 hours).
4. Shred: When the pork is fall-apart tender, I remove it from the crockpot and put it on a cutting board or in a large bowl. Then I use two forks to shred the meat. I remove the bay leaf from the sauce, then return the shredded pork to the crockpot and cook on low for another 30 minutes.
5. Serve: I cook the pasta following the package instructions for al dente, drain the pasta water, and serve it topped with my delicious Pork Ragu!

Recipe Notes

• I sometimes like a little red wine in my Ragu, so I use ¾ cup chicken stock and ¼ cup red wine. You can use just chicken stock if you prefer to make this without any alcohol.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

FAQs

How do I store leftover Pork Ragu sauce?

Once the leftover sauce cools completely to room temperature, I transfer the ragu to an airtight container and store it in the fridge for 3-5 days. You can store it with the cooked pasta or without.

Can I freeze Pork Ragu?

Yes, you could make this and freeze it in an airtight container for up to 1 month. Thaw it in the fridge overnight, then reheat in a saucepan until hot throughout, adding a bit more chicken stock if needed. Serve over freshly made pasta.

Can I use other cuts of meat besides a pork loin?

Yes, you could use a Pork Butt/Pork Shoulder or Picnic Roast instead, though you would need to have it cut down to size. I usually ask my butcher to do this with no problem! 

Can I make Pork Ragu in a pressure cooker instead?

While I haven’t tested this recipe in the Instant Pot, you should be able to convert it! I would add my aromatics, then meat and liquids (including the crushed tomatoes), cook until the meat is tender (about an hour), then add the veggies at the end. I would also use a natural release instead of an instant release.

My family really enjoyed this recipe, and I’ve made it quite a bit since I originally posted this years ago. I think your family will enjoy it as much as ours has. It’s tasty, easy, and won’t break the bank. That right there is something to get excited about!

Pork Recipes You’ll Love

I’ve become a big proponent of all things pork, having done multiple farm tours throughout my years of blogging. You can read more about one of my trips to Brenneman Pork in the rest of the post below the recipe card.

• These juicy Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar and Monterey Jack cheeses, and a chipotle seasoning mix, these pork patties are the perfect burger to simplify your busy weekday! I bet you’ve never eaten such a flavorful burger!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• Rip into these juicy Pork Spare Ribs for a tasty dinner that is worth the wait! Your sticky fingers will be covered in this homemade BBQ sauce, but the mess is part of what makes these ribs so great! The best part is that this oven recipe means you can have BBQ ribs all year round!
• Jack Daniel’s Pork Tenderloin is an easy pork recipe flavored with whiskey, brown sugar, soy sauce, Dijon mustard, and garlic. Marinated for hours then roasted to juicy perfection, this whiskey-infused pork turns dinner into a feast and is perfect for any occasion, especially a busy weeknight!
• This Easy BBQ Pork Mac & Cheese recipe is a delicious and hearty dinner made with the pork in your freezer and ingredients you already have in your pantry! Easy, simple, and delicious meals are where it’s at right now. I want to show you how you can combine simple ingredients while saving money, using pork as your protein to create many flavorful dishes.

If you enjoyed this Pork Ragu, I’d love to hear how it turned out for you! Please leave a comment or a recipe review below, and come back for more recipes soon!

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This recipe is gently adapted from Mother Thyme.

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Crockpot Pork Ragu

This hearty Pork Ragu is an easy and fairly inexpensive dinner for a busy weekday. Prepare it in the morning, let the crockpot do its magic, and have a healthy, delicious "Sunday" dinner with no fuss!

Course Main Course

Cuisine American

Keyword Pork Ragu

Prep Time 20 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 50 minutes minutes

Servings 6 servings

Calories 637kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 2 ½ pound pork loin(s) (you may need more than one pork loin to equal the 2 ½ pounds total)
• 28 ounces crushed tomatoes
• 1 cup chicken stock *See note
• 1 medium onion, minced
• 3 medium carrots, grated fine
• 2 cloves minced garlic
• 1 tablespoon tomato paste
• ¾ teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 package Pappardelle noodles

Instructions

• In a small bowl, mix together the 3/4 teaspoon Italian seasoning, 3/4 teaspoon salt, and ½ teaspoon pepper. Rub the mixture all over the pork loin(s).
• Heat olive oil over medium-high heat in a large skillet. Place the seasoned loin into the heated skillet and sear on all sides, until nicely browned.
• Spray the inside of the crockpot or slow cooker with cooking spray and place the seared loin inside. 
• Cover with the 28 ounces crushed tomatoes, 1 cup chicken stock, minced onion, 3 grated carrots, 2 cloves minced garlic, 1 tablespoon tomato paste, and the bay leaf. 
• Cover and heat on low for 6-8 hours or high for 4-6.
• When pork has finished cooking, remove from the crockpot and place onto a cutting board or into a large bowl. Shred the meat with two forks.
• Remove the bay leaf from the sauce and return the shredded pork to the crockpot to cook on low for an additional 30 minutes. 
• Cook pasta according to package directions. Drain, and serve with the pork.

Notes

• For additional flavor, reduce the amount of chicken stock to 3/4 cup and add 1/4 cup red wine.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

Nutrition

Calories: 637kcal | Carbohydrates: 70g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 680mg | Potassium: 1516mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5479IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 5mg

I am proud to be partnering with Farming to Fight Hunger for this sponsored post. As always, all opinions are 100% my own.
This post was originally published September 28, 2018. It has been updated in format and with pictures on March 4, 2026.

If you’ve been reading my blog for some time then you know how near and dear to my heart pig farmers are.

Last year I was asked to be a host blogger for the pork tour in Sioux Falls, South Dakota. I love meeting the farmers and seeing first hand the passion they not only have for their job but also for the animals in their care. It is truly an eye-opening experience.

In July, I was asked to partner with Farmers Fighting Hunger in the Home Runs for Hunger at Brenneman Pork in Wellman, IA. Needless to say, I jumped at the chance.
Having toured their pig farm in 2015, I have the utmost respect and admiration for the entire Brenneman family. They are completely transparent in all that they do on their farm and have an “ask any question” attitude. The strongly believe the more they and other pig farmers educate the public about all that they do the better it is for everyone.

Rob, his wife Char and their daughter-in-law Erin (to Rob’s left in the center) along with their entire family have built a business that they are extremely passionate about. Plain and simple, they adore pigs and absolutely love going to work every day.

They want to put the best practices to use so that they create a better pork product for the consumer. It is their livelihood and they (especially Rob!) will do whatever is necessary to make sure that happens.

One of my favorite parts of visiting a pig farm is being able to hold the baby pigs right after they’ve been born or even helping the momma give birth to one!
In order to do that, there are safety precautions in place that need to be adhered to. Employees and visitors need to “shower-in”, and even “shower-out” when leaving the nursery. There is also a large air-filtration system in place and the environment is temperature-controlled.

All of these measures that the Brenneman’s have incorporated onto their farm provide a healthy, safe, and positive environment for the pigs which enables them to produce a better-quality product for the consumer.

Home Runs Fighting Hunger

Besides touring the pig farm, we participated in a Home Runs Fighting Hunger softball tournament to raise money for the Wellman, IA food bank.
Erin and her husband Rob built a real-life Field of Dreams right in the cornfields in their backyard! It is AH-mazing!!

They held a softball tournament to encourage participation in local food banks around the country whether it is in the way of donations, volunteering and even spreading the word.
It is so important that we combat hunger because no one should ever be hungry.

As we all know, hunger is a very serious issue here in the United States. I encourage you to find your local food bank here and discover how you can help.

You can read more about our Iowa pig farm experience from other bloggers who were on the trip, too!

Sandra from Dash of Sanity was on the trip as was her husband Jake. It was his first time touring a pig farm and he wrote a fantastic post about Pork Tacos that literally had me in tears! It was truly an amazing experience for him.

Cara, a registered dietitian at Street Smart Nutrition shared what she learned in her post. During our trip, she asked some really great questions and was really impressed with how transparent the Brenneman’s were and how they wanted us to ask them anything!

These Prosciutto & Fontina Topped Italian Pork Chops from Stephanie at Plain Chicken were created after our trip.
All of the bloggers on the trip were amazed at the precautions the Brenneman’s take to care for their animals. They have state of the art facilities, ask themselves each day how they can make it even better, and strive to do that.

The post Pork Ragu appeared first on 365 Days of Baking.

I’m all about recipe mash-ups. Let’s mix up some flavors and add some excitement to the menu! This recipe is a little Italian, a little Mexican, and a whole lot of American!

Stuffed Shells are a favorite around here. They are just so versatile; you can put just about any filling in them, and they taste delicious. Plus, it’s an easy meal to make that doesn’t take much time. It freezes well, too, so it’s great for meal planning.

This time, I wanted to feature my favorite taco toppings, so I added them to the filling. Feel free to customize the ingredients with your favorite taco ingredients!

Ingredients for Taco Stuffed Pasta Shells

Here’s what you need to make these stuffed taco shells:

• Jumbo pasta shells (about 20)
• Olive oil
• Chopped onion
• Minced garlic
• Lean ground beef
• Taco seasoning (try my homemade version!)
• Water
• Refried beans
• Sweet corn (drained)
• Rotel tomatoes (NOT drained!)
• Minced jalapeno
• Shredded Mexican cheese blend
• Chunky salsa
• Chopped green onions or cilantro for garnish (optional)

Scroll to the end of the post for a recipe card with a detailed ingredient list and instructions!

How to make Taco Stuffed Shells

1. PREPARE: Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with nonstick cooking spray. Cook the jumbo shells in a large pot of salted water according to the package directions for “pre-bake cooking” (about 9 minutes). Drain and set aside.
2. GROUND BEEF FILLING: Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown. Next, add the homemade taco seasoning, water, refried beans, drained corn, and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined and let simmer for about 5 minutes.
3. STUFF THE SHELLS: Put the ground beef mixture into each of the cooked pasta shells and place them into the casserole dish in a single layer. I like to use a large spoon. You may have a small amount of the taco mixture left over – warm it up and use it in a salad for tomorrow’s lunch, or enjoy it as tacos! Next, spoon about a tablespoon of the salsa over the top of each shell.
4. BAKE: Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and sprinkle the shredded Mexican cheese over the top of the stuffed shells. Return the dish to the oven to bake uncovered for another 5 – 10 minutes or until the cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.

Recipe Variations

• You can omit the corn, Rotel, or jalapeno as desired and/or substitute other favorite toppings such as black beans, finely chopped black olives, diced bell peppers, etc.
• Add a spoonful of sour cream or guacamole when serving for extra flavor!
• Cover shells with taco sauce instead of salsa.
• You can use other cheeses, like cheddar cheese, Monterey Jack cheese, etc.

FAQs

How do I store leftover Taco Stuffed Shells?

Cover the baking dish tightly with foil or transfer leftovers to an airtight container and store the shells in the fridge for 2-3 days. Reheat in the microwave or in a 350-degree oven until warmed through.

Can I make this meal ahead of time?

You can make this dish in the morning for tonight’s dinner! Make this as directed up to 8 hours in advance, then cover tightly with foil and refrigerate until you are ready to bake them. If you make them much earlier than that, the shells may get a little soggy and not turn out well.

Can I freeze Taco Stuffed Shells?

Stuffed shells are one of my favorite freezer meals! You can store them in the freezer once they are assembled in the baking dish. Cover them tightly with foil and freeze for up to one month. 

To thaw, transfer the dish to the fridge overnight (or the morning before you plan to cook it). Let the dish sit at room temperature while the oven preheats, then bake as directed.

More Stuffed Shell Recipes

Try one of these variations next time!

• Spinach and Ricotta Stuffed Shells
• Pepperoni Pizza Stuffed Shells
• Classic Baked Stuffed Shells
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

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Taco Stuffed Shellls

Want an easy Mexican-inspired dish for your menu this week? These Taco Stuffed Shells are perfect – pasta shells stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese!

Course Dinners

Cuisine Mexican

Keyword Taco Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 559kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells 6 ounces
• 2 tablespoons olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 pound ground beef
• 3 tablespoons Homemade Taco Seasoning
• ⅓ cup water
• 16 ounces refried beans
• 15.25 ounces sweet corn drained
• 10 ounces Rotel tomatoes not drained
• 1 minced jalapeno if desired
• 2 cups shredded Mexican cheese
• 1 ½ cups chunky salsa mild, medium or hot as desired
• 2 tablespoons chopped green onions and or cilantro for optional garnish

Instructions

• Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook pasta shells according to package directions for "pre-bake cooking", about 9 minutes.
• Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown.
• Add the homemade taco seasoning, water, refried beans, drained corn and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined, and let simmer for about 5 minutes.
• Put the filling into each shell and place into the baking dish. You may have a small amount left over – warm it up and use in a salad for tomorrow's lunch or enjoy it as tacos! Spoon about a tablespoon of the salsa over each of the shells.
• Cover the pan with tin foil and bake for 30 minutes.
• Remove tin foil and sprinkle the remaining the shredded Mexican cheese over the shells. Return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.

Nutrition

Calories: 559kcal | Carbohydrates: 52g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 1257mg | Potassium: 824mg | Fiber: 8g | Sugar: 12g | Vitamin A: 954IU | Vitamin C: 16mg | Calcium: 328mg | Iron: 4mg

The post Taco Stuffed Shells appeared first on 365 Days of Baking.

Stuffed shells are surprisingly easy to make, yet deliver a filling, hearty meal the whole family loves. Plus, they make great leftovers for lunch the next day, or for a catch-up meal later in the week.

If you’re not a fan of ricotta cheese, you can substitute low-fat cottage cheese instead. This option adds protein, but some prefer the texture or flavor. You can even put the cottage cheese in a blender or food processor first before mixing it with the rest of the ingredients. Try this version of Baked Stuffed Shells made with cottage cheese and meat sauce, too!

Ingredients for Stuffed Chicken Shells

Here’s what you need to make this tasty pasta dish:

• Jumbo pasta shells (about 20)
• Jarred pasta sauce
• Shredded, cooked chicken (I use rotisserie chicken but you could use chicken breasts or thighs)
• Ricotta cheese
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Large egg
• Dried parsley (or fresh parsley)
• Kosher salt
• Ground black pepper

Make sure to review the recipe card at the end of the post for exact ingredient amounts and instructions!

How to make Chicken Stuffed Shells

This dish is easy to prep ahead of time and pull out when you’re ready to bake. Here’s how to make it:

1. First, preheat oven to 350 degrees F. Then prepare a 9 X 13-inch baking dish by spraying it with cooking spray, and then spread ⅓ of the pasta sauce into the bottom of the pan.
2. Cook the shell pasta to “al dente” according to the package directions. Drain pasta and set aside. I like to drizzle a little olive oil to keep them from sticking.
3. In a large mixing bowl, beat the egg. Combine ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Mix well. Add the cooked chicken and stir to coat.
4. Fill each shell with the chicken mixture and place them into the baking dish. Use a large spoon or even your clean hands!
5. Pour the remaining pasta sauce over the shells, then cover the pan with aluminum foil. Bake for 30 minutes.
6. Remove the tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Finally, return the dish to the oven to bake uncovered for another 5 – 10 minutes or until the cheese is melted.

FAQs

How far ahead of time can I make this dish?

Make and prep your stuffed shells with chicken up to 24 hours in advance, then store them tightly covered in the fridge. However, I’d stop before step 5; pour the pasta sauce and add the cheese just before you’re ready to bake. Otherwise, the shells may soak up some of the sauce.

How do I store leftover Chicken Stuffed Shells?

Once cooled to room temperature, transfer your leftover shells to an airtight container. Store in the fridge for 3-4 days. Reheat in the microwave or in a 350-degree oven until warm throughout.

What’s the best pasta sauce to use?

Use your favorite marinara sauce, or if you don’t have one, look for a high-quality jarred marinara sauce at the grocery store like Newman’s Own or Rao’s Homemade Marinara Sauce (admittedly pricier, but we love the fresh, flavorful taste!)
Marinara sauce is the perfect sauce to use in all those last-minute dinners. Or, if you’re up to it, you can even use our own homemade meat sauce that I use in my mom’s lasagna!

What are some recipe variations?

• Add cooked spinach to your ricotta filling before filling your pasta shells.
• Try different cheeses, such as cottage cheese, or swap out full-fat cheese for part-skim versions.
• Make it with homemade Alfredo sauce or pesto sauce instead of the meat-based tomato sauce.

What should I serve with Chicken Stuffed Shells?

Personally, I like these with some fresh bread and a simple green salad. Try this easy Air Fryer Garlic Bread or Grandma’s Italian Bread.

Try My Other Stuffed Shells Recipes

• Pepperoni Pizza Stuffed Shells are stuffed with ricotta, Italian seasoning and Parmesan cheese, and diced pepperoni. Top with pizza sauce and you’ve got an easy dinner that’s a great twist on Pizza night!
• These deliciously cheesy Baked Stuffed Shells are hands down, a reader favorite! They are also filled with three types of cheese, then topped with a meat sauce and more mozzarella before baking to golden brown perfection!
• These Chicken Alfredo Stuffed Shells combine the richness of a creamy Alfredo sauce with succulent shredded chicken and jumbo pasta shells. Baked with tangy ricotta cheese, a garlicky sauce, and plenty of Parmesan. Winner, winner, chicken dinner!

Other Pasta Recipes you’ll love

You’ll find tons of popular recipes with pasta here. For now, try some of these family favorites:

• Spinach Lasagna Roll-Ups
• Chicken Mozzarella Pasta
• Lasagna Pasta Skewers
• Lemon Garlic Shrimp Pasta

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Chicken Stuffed Shells

These Chicken Stuffed Shells are filled with shredded chicken, three kinds of cheese, and topped with pasta sauce. Ready in about an hour, these stuffed pasta shells will quickly become a family favorite!

Course Dinners

Cuisine Italian

Keyword Baked Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 556kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells 6 ounces
• 24 ounces pasta sauce
• 1 ¼ cups shredded cooked chicken I use rotisserie
• 1 ¼ cups ricotta cheese
• 2 cups shredded mozzarella divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons dried parsley
• ¾ teaspoon kosher salt
• ½ teapoon pepper

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray, and then spread ⅓ of the pasta sauce into the bottom.
• Cook pasta shells to al dente according to package directions.
• In a large mixing bowl, beat the egg. Add the chicken, ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, parsley, salt, and pepper. Mix well.
• Fill each shell with the filling and place into the baking dish.
• Pour remaining pasta sauce over the shells and cover the pan with tin foil.
• Bake for 30 minutes.
• Remove tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Notes

You can enjoy this dish with fewer calories, but with additional protein if you substitute a low-fat cottage cheese for the ricotta! Substitute it in a 1:1 ratio, using the same amount of ricotta called for. Leave the texture as it is or put the cottage cheese into a blender or food processor before mixing it with the rest of the ingredients. 

Nutrition

Serving: 1serving | Calories: 556kcal | Carbohydrates: 33g | Protein: 31g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 1018mg | Potassium: 677mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1184IU | Vitamin C: 11mg | Calcium: 456mg | Iron: 3mg

The post Chicken Stuffed Shells appeared first on 365 Days of Baking.