Stuffed Shells Italiano(Yield: 20 Servings, 2 Shells Each)
Creamy stuffed shells filled with a savory mixture of cheese, eggs, spinach, and chicken, baked to perfection. A hearty, cheesy Italian dish perfect for family dinners.
Ingredients
- 40 large pasta shells ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/2 tsp. salt ⓘ
- 1 Tbsp. chicken bouillon granulated ⓘ
- 1/2 c. all-purpose flour ⓘ
- 6 c. skim milk
- 1 lb. low-moisture, part skim Mozzarella cheese shredded ⓘ
- 12 large hard-cooked eggs chopped ⓘ
- 12 oz. frozen diced cooked fowl meat thawed ⓘ
- 1/3 c. onion diced
- 1/3 c. mushroom pieces ⓘ
- 1/3 c. pimento chopped ⓘ
- 13 oz. chopped spinach thawed drained pressed ⓘ
- 1/2 c. Parmesan cheese grated ⓘ
- 1/4 tsp. black pepper ⓘ
Instructions
- Cook pasta shells according to package directions.
- Hold in cold water until ready to fill.
- Combine garlic powder, salt, chicken bouillon, and flour in a bowl.
- Gradually add milk, blending with a wire whisk until smooth.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Stir in shredded Mozzarella cheese until melted and smooth.
- Set aside 2 cups of sauce.
- In a separate bowl, combine eggs, chopped chicken, diced onion, mushroom pieces, chopped pimento, thawed spinach, grated Parmesan cheese, and black pepper.
- Stir in 2 cups of reserved sauce into the mixture.
- Using a #30 scoop (approximately 2 tablespoons), fill each shell with the mixture.
- Place 20 shells in each of two 12 x 10 x 2-inch steamtable pans.
- Spoon the remaining sauce over the filled shells.
- Cover the pans with foil and bake in a preheated 350°F oven for 35 to 40 minutes or until heated through.
Tips & Substitutions
For a lighter version, consider using whole wheat pasta shells or substituting low-fat cheese. If you don't have chicken bouillon, vegetable broth can work as a substitute. You can also add some fresh herbs like basil or parsley for extra flavor. Make sure to drain the spinach well to avoid excess moisture in the filling.
Serving Suggestions
Serve these stuffed shells hot, garnished with fresh parsley and additional Parmesan cheese. They pair wonderfully with a side salad or garlic bread. For a complete meal, consider serving alongside Tuscan Bean And Cabbage Soup for a comforting Italian dinner experience.
Storage & Reheating
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F oven for about 20 minutes or until heated through. You may add a splash of milk to the sauce before reheating to keep it creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Shells Italiano(Yield: 20 Servings, 2 Shells Each) contains roughly 648 calories, with 11g protein, 137g carbohydrates, and 11g fat. It is an excellent source of iron (35% of the Daily Value), potassium (28% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed shells ahead of time?
Yes, you can prepare the stuffed shells a day in advance. Assemble them in the pans, cover tightly with foil, and refrigerate. When ready to bake, allow them to sit at room temperature for about 30 minutes before cooking, then bake as directed.
What can I use instead of chicken?
If you're looking for a vegetarian option, you can substitute the chicken with additional vegetables like zucchini or bell peppers. Alternatively, crumbled tofu or a meat substitute can also work well if you want to keep a protein element in the dish.
How do I prevent the shells from sticking together?
After cooking the pasta shells, it's important to place them in cold water immediately to halt the cooking process. You can also toss them lightly with a bit of olive oil to help prevent sticking while you prepare the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).