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Chicken Parmesan-Stuffed Shells Recipe - This easy pasta recipe with chicken is so simple to throw together. You'll love this easy family meal recipe!
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Chicken Parmesan-Stuffed Shells Recipe: https://www.pauladeen.com/recipe/chicken-parmesan-stuffed-shells/
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0:00
- Hey y'all, come on in the kitchen because today,
0:03
I've got one of those comfort food recipes
0:06
that I'm gonna share with you.
0:08
It's Chicken Parmesan Stuffed Shells.
0:13
And we did good, because you know what?
0:18
This is a magazine that's on the newsstand right now,
0:22
Cooking with Paula Deen, Paula's Family Dinners.
0:28
And I do love Italian food.
0:32
I really, really do.
0:34
And this is an easy recipe, y'all.
0:38
We are actually using
0:40
a roaster
0:43
that we got from the grocery store,
0:48
you know, when you walk in, you smell this wonderful smell?
0:51
Well, it's those chickens,
0:53
those fat chickens rolling on that, in that oven.
0:59
So that's what this is.
1:01
So that makes it so, so easy.
1:04
And we're using
1:07
the big shells.
1:12
Supposedly, these are jumbos Teresa said.
1:15
- [Teresa] They are jumbo, that's on the container!
1:18
- That's what the container said?
1:19
Okay, okay, it's alright, it's alright.
1:23
Andy, would you go over there and rub her the right way?
1:27
'Cause I think I just rubbed her the wrong way.
1:30
- [Andy] They just don't make things as big as they used to.
1:31
- I know they don't. (laughs)
1:34
Alright, so. This is
1:35
so, so easy.
1:38
I'm gonna add our chicken,
1:44
our eggs,
1:55
our garlic salt,
1:59
our pepper,
2:03
our fresh basil.
2:09
Oh, it smells so good.
2:12
I want some French bread.
2:15
Italian food makes me want some good French bread.
2:19
You know, when you go to an Italian restaurant,
2:21
if they don't serve you any bread,
2:24
that's really disappointing to me.
2:26
- [Andy] Italian restaurants
2:28
certainly wouldn't serve French bread,
2:29
they'd serve Italian bread.
2:31
- Yeah.
2:32
(Andy laughs)
2:34
- And you're right, you're right.
2:35
Alright, and now I've got baby spinach,
2:39
and we're to just tear that up,
2:42
and I'll roughly just tear it,
2:48
and so far so good.
2:51
Now we're gonna add our
2:54
ricotta cheese,
2:55
and this is a 15 ounce.
3:00
See how ricotta
3:03
is so much thicker
3:06
than cottage cheese?
3:09
But if you don't have ricotta,
3:11
you could certainly,
3:13
certainly use cottage cheese.
3:19
So we just gonna mix these up real good.
3:23
And then we're going to stuff it in our shells.
3:29
Yum, yum.
3:31
This is one of those recipes that can be so simple.
3:37
You know, you can have all this prepped and ready
3:39
at the start of the day.
3:41
You mix it up and get it ready before you even go to work.
3:45
And then you can just come home.
3:48
Well, you can stop by the grocery store
3:50
and get a jar of Rao's.
3:54
This is the best,
3:56
the best marinara sauce in the world.
4:00
And I had the privilege of one of the owners coming down
4:03
and shooting Paula's Best Dishes with me.
4:06
And he actually made marinara sauce there in my kitchen.
4:11
Oh, it was so good.
4:14
So I don't usually advertise for anybody
4:19
but I will for him because it's just that good.
4:27
You see why we would tear up the spinach, right?
4:37
So, so we could have a little spinach
4:41
in every bite.
4:45
That's good.
4:48
Now I'm gonna put a little salt in it.
4:52
The recipe didn't call for salt.
4:56
But I'm gonna put just a little,
4:59
you know,
5:00
because we had the garlic salt in it already.
5:05
But a little bump of
5:10
real salt's not gonna hurt it.
5:14
Alright kiddies.
5:17
We're getting there.
5:19
So we're gonna
5:22
start by
5:24
opening the jar,
5:25
and I did it.
5:27
I did it, I did it.
5:30
So we're gonna put about a cup and a half
5:36
of our marinara sauce
5:40
on the bottom
5:41
because we need something that our pasta
5:45
can kind of swim around in.
5:49
Right?
5:53
Alright.
5:56
So I'm gonna bring this a little closer to me.
6:01
Oops, you know what I forgot?
6:04
I'd have been so mad with myself.
6:06
I had this sitting' to the side
6:08
because it's two cups of mozzarella cheese,
6:11
but I had to take a half a cup out to go on the top of this,
6:16
so I would've been so mad if I'd gotten that in the oven
6:19
and realized I hadn't put the cheese in it.
6:23
Lord have mercy, I'd have to fire me.
6:26
(chuckles)
6:32
'Cause you gotta have cheese in the stuffing.
6:40
Okay, I think that's
6:43
mixed in there pretty good.
6:46
Alright, so we're gonna use like a
6:50
a melon baller
6:53
or I like that size too for butter.
6:57
You know, if I'm serving butter
7:01
along with the bread
7:02
I like to ball up my butters and put it in a dish.
7:06
It's just pretty that way.
7:08
Alright, I'm gonna spray this, give it a little spray,
7:14
so it won't stick to me.
7:16
Uh oh, you have to be so careful with these shells
7:20
when you're balling them,
7:26
because they will begin to tear up on you,
7:29
you know, like lasagna noodles.
7:32
Oh my gosh.
7:33
Those are the worst.
7:34
Aren't they Eddy?
7:36
- [Eddie] Yeah.
7:37
- They will tear up on you every time.
7:42
- [Eddie} I wonder if they make
7:45
like the fresh, fresh, you know, shells or, you know
7:48
- That's a good question because I don't know.
7:54
Doesn't that look wonderful?
7:58
Y'all these look incredible
8:01
and I'm putting the rest
8:04
of the sauce
8:06
on top of our stuffed shells.
8:13
Mm Mm Mm.
8:15
So once you get this prepped, it's good to go.
8:19
And I had a few extra leftover here.
8:23
Oops. That I couldn't get in the pan, so.
8:27
somebody will eat these.
8:30
I think all of us are chomping at the bits
8:34
thinking this is going to be all of our suppers.
8:37
Is that right? (laughs)
8:38
- [Teresa] I'm thinking lunch.
8:39
- Lunch!
8:42
Okay. And then I told you
8:45
I have mozzarella cheese
8:50
right here.
8:52
I've got Parmesan
8:54
and I've got Japanese bread crumbs
8:57
but we're gonna let this cook.
8:58
We're going to cover it.
9:00
And we're going to let it bake for about 30 minutes
9:03
and then we're going to uncover it and
9:08
top it with our cheeses.
9:11
Yum yum.
9:13
You know that Paula Deen magazine.
9:15
They're pretty, pretty sweet. (laughs)
9:18
Yeah. They, I do have, let me say this about that.
9:23
I do have a great team
9:25
that works on my magazine,
9:27
Cooking with Paula Deen.
9:29
They're all great.
9:30
And I'm very, very grateful to Hoffman
9:35
because they are the ones that produce my magazine
9:39
and they've always done a great job,
9:41
so Phyllis and your boys,
9:44
I appreciate it.
9:46
Appreciate the good job y'all do.
9:48
Our stuffed shells have been cooking for 30 minutes.
9:53
So now it is time to
9:57
put the good stuff on.
10:03
Don't they look delicious?
10:08
So now I'm going to put
10:11
Parmesan cheese on
10:14
and we covered it,
10:17
you know
10:18
for the first 30 minutes, y'all.
10:21
And when we put it back in the oven
10:25
We are going to finish it off uncovered.
10:32
Oh my gosh, these look so good.
10:35
And it's so
10:37
So comforting, very comforting food.
10:45
And this is mozzarella.
10:48
I love mozzarella the way it melts and gets all stringy.
10:52
I mean, I have to catch it.
10:56
You know, I love it. Ut oh,
10:58
That's telling me that our stuffed shells are ready.
11:03
Okay. Now for the
11:06
Japanese bread crumbs.
11:10
And these are going to give it a little crunch.
11:14
- [Teresa] Does that not look good, Eddy?
11:16
- It looks so good.
11:18
So very, very good.
11:29
- [Teresa] Yeah. I saved that, that's for garnishing.
11:33
- Okay. So we just gonna garnish with that.
11:35
'Cause we got basil in it. Don't we?
11:37
Alright, I'm going to take these back to the oven
11:40
and cook them for, oh gosh
11:43
five or 10 minutes, whatever it takes to get it
11:46
nice and bubbly.
11:50
Okay. Y'all oh my goodness.
11:54
Look at those beautiful stuffed shells.
11:58
And that mozzarella cheese the way I like it.
12:02
The one that you have to chase down.
12:06
Y'all, this just came out of the oven. And it is
12:11
so hot,
12:14
but I do want to
12:17
kind of cut it open
12:18
and y'all see,
12:22
look at that stuffing.
12:27
- [Eddy] Perfect.
12:28
- Yes. Look at that.
12:32
- [Teresa] We are going to eat good tonight.
12:34
- Oh, I forgot to tell y'all, I'm not sharing.
12:38
(laughs)
12:39
That would be so mean. Wouldn't it?
12:42
You know I'm a sharer.
12:43
- [Teresa] I know that.
12:44
I'm not worried about you not getting food.
12:49
- I'm going to feed anybody that'll sit still
12:52
long enough to eat it.
12:55
Oh gosh. There's about nothing I wouldn't do for y'all.
13:00
[Teresa] Blow hard.
13:03
- In fact, (mumbling) burning my mouth off.
13:06
Ut oh. That was a chaser.
13:25
This magazine is on the stands right now, y'all.
13:31
And that's a picture.
13:32
Does ours?
13:34
Oh, our looks pretty close to that, doesn't it?
13:36
I stuffed more shells in ours though
13:39
than the photographer did on this one.
13:42
But you'd be amazed
13:46
at how easy it will make an weeknight dinner.
13:54
It's, it's worth the little bit of effort
13:57
which like I said, if you'll
13:59
if you'll go by and pick up a roaster, it's already cooked
14:03
from the grocery store
14:05
and that'll cut your time way down.
14:09
So, I hope y'all will try it.
14:11
And I hope you enjoy it.
14:15
And I send you love and best dishes.
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