Chicken Ground Meat and Ricotta Stuffed Shells aren’t an ancient Italian classic meal but more of an Italian-American creation that grew out of traditional stuffed pasta, made possible by modern ingredients and American cooking trends.
It seems to me that Italian immigrants brought their food traditions to cities like New York City, Philadelphia, and Boston in the late 1800s and early 1900s, but as time went on, American culture influenced the original dish. While dishes like ravioli and manicotti were already traditional, the large shell pasta, which is called conchiglioni, became more widely available later, thanks to industrial pasta production.
Today we find them in Italian restaurant and or make them at home for the whole family to enjoy. In my family, this is on the top 10 favorite dishes. I usually make them when I'm having a tough time and completely stressed out because they bring a smile to my tummy. Now, let's get started!
Ingredients for Chicken Ground Meat and Ricotta Stuffed Shells
Chicken Ground Meat and Ricotta Stuffed Shells is not an ancient Italian classic, but a blend of Italian immigrants and Americans.
For the Pasta Shells
- 1 box jumbo shells or jumbo pasta shells
- Large pot of salted water
- Cold water for rinsing cooked shell pasta
For the Ricotta Filling
- 15 ounces whole milk ricotta or skim ricotta
- 1 cup parmesan cheese
- ½ cup pecorino romano cheese
- 2 cups shredded mozzarella cheese, divided
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Fresh basil, chopped
For the Meat
- 1 tablespoon olive oil
- 1 pound ground chicken or other ground meat
- 1 small onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
For the Sauce
- 3 leftover tomatoes
- 1 onion
- ½ cup cream
- 1 tablespoon butter
- 1 teaspoon Italian spice
- 1 teaspoon salt
Step-by-Step Instructions
Cook the Jumbo Pasta Shells
- Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions until al dente. For best results, cook a few extra shells in case some tear during cooking.
- Drain the pasta and rinse gently with cold water to stop the cooking process. Lay each cooked shell on a baking sheet to prevent sticking.
Making the Tomato Sauce
- Sauté the onion for 4 minutes until soft, then add tomatoes and saute until soft, add salt and Italian spices.
- Add ½ cup of cream to a blender and add the tomato and onion, and blend until smooth, taste, and add salt if needed.
- Return to the pan and allow the rich sauce to simmer for 10 minutes.
Make the Meat Mixture
- In a large skillet, heat olive oil over medium heat. Add the chicken ground meat and cook until browned.
- Add Italian seasoning, salt, and pepper.
- Allow the rich meat sauce to simmer for 10 minutes.
Prepare the Ricotta Mixture
- In a large mixing bowl, combine ricotta cheese, parmesan cheese, pecorino romano cheese, 1 cup mozzarella cheese, egg, and garlic powder.
- Mix until creamy and smooth. If your ricotta filling has excess liquid, strain it before mixing for the best way to keep shells from becoming watery. A food processor can help create an extra creamy ricotta texture if desired.
Fill the Shells
- Spread a layer of marinara sauce across the bottom of a baking dish.
- Using a spoon or piping bag, carefully fill each cooked shell with the cheese mixture, then a spoon of the cooked ground chicken. Arrange the stuffed shells in a single layer in the baking dish.
- Spoon the remaining sauce over the top of the shells and sprinkle with the remaining mozzarella cheese.
Bake Shells
- Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
- Remove the foil and continue baking for another 10 to 15 minutes until bubbly and golden. Total baking time may vary depending on your oven.
- This pasta al forno style dinner creates perfectly melty mozzarella and rich flavors every time.
Variations
This shells recipe works with many types of cheese and proteins:
- Swap italian sausage for ground turkey or ground chicken
- Use savory beef for deeper flavor
- Add fresh spinach and bell peppers for extra vegetables
- Try skim ricotta for a lighter option
- Mix in more parmesan cheese for extra richness
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire baked pasta dish in the oven covered with foil.
For a future meal, freeze the stuffed shells before baking in a freezer-safe dish. Thaw overnight and bake when ready.
These Chicken Ground Meat and Ricotta Stuffed Shells are one of those pasta dishes that always bring comfort to me when I am having a bad week. Between the creamy ricotta filling, rich meat sauce, melty mozzarella, and classic Italian-inspired flavors, this easy recipe is guaranteed to cheer me up when I'm down. I hope you give it a try because it sure did put a smile on my face this week.
More Pasta Dish Recipes
Hope you enjoyed our journey into an Italian and American dish. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in Italy, Buon appetito!
Chicken Ground Meat and Ricotta Stuffed Shells
Ingredients
For the Pasta Shells
- 1 box jumbo shells or jumbo pasta shells
- Large pot of salted water
- Cold water for rinsing cooked shell pasta
For the Ricotta Filling
- 15 ounces whole milk ricotta or skim ricotta
- 1 cup parmesan cheese
- ½ cup pecorino romano cheese
- 2 cups shredded mozzarella cheese divided
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Fresh basil chopped
For the Meat
- 1 tablespoon olive oil
- 1 pound ground chicken or other ground meat
- 1 small onion diced
- 3 cloves garlic minced
- Salt and pepper to taste
For the Sauce
- 3 leftover tomatoes
- 1 onion
- ½ cup cream
- 1 tablespoon butter
- 1 teaspoon Italian spice
- 1 teaspoon salt
Instructions
Cook the Jumbo Pasta Shells
- Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions until al dente. For best results, cook a few extra shells in case some tear during cooking.
- Drain the pasta and rinse gently with cold water to stop the cooking process. Lay each cooked shell on a baking sheet to prevent sticking.
Making the Tomato Sauce
- Sauté the onion for 4 minutes until soft, then add tomatoes and saute until soft, add salt and Italian spices.
- Add ½ cup of cream to a blender and add the tomato and onion, and blend until smooth, taste, and add salt if needed.
- Return to the pan and allow the rich sauce to simmer for 10 minutes.
Make the Meat Mixture
- In a large skillet, heat olive oil over medium heat. Add the chicken ground Add Italian seasoning, salt, and pepper.meat and cook until browned.
Prepare the Ricotta Mixture
- In a large mixing bowl, combine ricotta cheese, parmesan cheese, pecorino romano cheese, 1 cup mozzarella cheese, egg, and garlic powder.
- Mix until creamy and smooth. If your ricotta filling has excess liquid, strain it before mixing to keep the shells from becoming watery. A food processor can help create an extra creamy ricotta texture if desired.
Fill the Shells
- Spread a layer of sauce across the bottom of a baking dish.
- Using a spoon or piping bag, carefully fill each cooked shell with the cheese mixture.
- Then a spoonful of the cooked ground chicken.
- Arrange the stuffed shells in a single layer in the baking dish.
- Spoon the remaining sauce over the top of the shells and sprinkle with the remaining mozzarella cheese.
Bake Shells
- Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
- Remove the foil and continue baking for another 10 to 15 minutes until bubbly and golden. Total baking time may vary depending on your oven.
Notes
This shell recipe works with many types of cheese and proteins:
* Swap Italian sausage for ground turkey or ground chicken
* Use savory beef for a deeper flavor
* Add fresh spinach and bell peppers for extra vegetables
* Try skim ricotta for a lighter option
* Mix in more Parmesan cheese for extra richness
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