![]() This will the most praiseworthy dish you’ve made all year: There’s something that people find intimidating about stuffed shells, but fear not because they really can be such a satisfying, simple supper-for your family or even for a dinner party. Tips For Making These Cheesy Stuffed Shells a Success: Again, we can’t stress how important it is to use a great pasta sauce is in delivering an extra punch of flavor to your dish! Private Selection Basilico Tomato & Basil Sauce FTW!!.There’s nothing like the flavor of fresh basil-I like to use it often and in every season, if possible. Fresh basil brightens everything and adds a hint of summery lightness.Next up: not one, but two kinds of cheese! Mozzarella is king for that stringy, satisfying gooey cheese pull, while milky ricotta which adds another layer of tender, pillowyness to this stuffed shell recipe.Italian herbs, fennel seed and garlic add tons of flavor to the ground chicken, and make the dish really sing.Stuffed into a pasta shell with creamy cheese, and loads of sauce-you’ve got a trio made in heaven! I love how tender ground chicken can be (when flavored correctly) and I love that chicken is a little healthier, too. Not everyone I’ve served it to is as big a fan as I am, but my kids don’t care for it cooked any other way. ![]() What Makes These the Best Stuffed Pasta Shells?Ĭall me crazy, but I’ve been making my kids spaghetti with ground chicken instead of the more traditional ground beef for years. I appreciate that this richly flavorful tomato sauce is made from an authentic recipe, and uses premium ingredients like fresh tomatoes, basil, olive oil and garlic. ![]() Reach for your favorite pasta sauce, and pour it over the stuffed shells.įor this recipe we are using Private Selection brand tomato sauce, (the Basilico Tomato & Basil Sauce is my favorite!) that I picked up at my local Fred Meyer Store.Fill the cooked giant pasta shells, and place them in a casserole dish.Mix seasoned, ground chicken with cheese, basil and spinach in a bowl.Keep a close eye on them-you want them a little soft, but not over-boiled, since they’ll be taking a turn in the oven after they’re stuffed. The best part? This stuffed shell recipe comes together fast in a few short steps: There’s something about that classic combination of pasta, gooey melted cheese and fragrant, herb-y tomato sauce that is truly divine and oh-so-comforting. I’ve never met a pasta dish I didn’t love, and these stuffed shells are no exception.
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