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If you're in search of a delectable pasta dish that will please the entire family, look no further than Creamy Roasted Pepper & Chicken Shells. This dish blends the rich flavors of roasted red peppers with tender chicken, all enveloped in a creamy filling that promises to delight the taste buds. The combination of textures—from the chewy pasta shells to the velvety filling—creates a satisfying dining experience that is both comforting and indulgent.

Creamy Roasted Pepper & Chicken Shells

Discover a delicious way to elevate your family dinners with Creamy Roasted Pepper & Chicken Shells. This comforting pasta dish features tender chicken and sweet roasted red peppers wrapped in creamy ricotta and cream cheese, all stuffed into jumbo pasta shells. Perfect for busy nights, this recipe is quick and easy to prepare, especially with rotisserie chicken. Bake it to golden perfection for a meal that's not only satisfying but also visually appealing. Enjoy customizing this versatile dish to suit your taste and make it a family favorite!
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Ingredients
  

12 large pasta shells

2 cups cooked and shredded chicken (you can use rotisserie chicken for convenience)

1 cup roasted red peppers, chopped (these can be store-bought or homemade)

1 cup ricotta cheese

1 cup cream cheese, softened to room temperature

1 cup grated mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking.

    Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Cook the pasta shells according to the package instructions until they reach an al dente texture. Once cooked, drain the shells and set them aside to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the shredded chicken, chopped roasted red peppers, ricotta cheese, softened cream cheese, half of the grated mozzarella cheese, minced garlic, olive oil, dried oregano, dried basil, plus a generous pinch of salt and pepper. Mix all the ingredients thoroughly until you achieve a creamy, well-blended filling.

        Stuff the Shells: Gently take each cooked pasta shell and spoon the creamy chicken and pepper filling inside. Place each filled shell seam-side up in a greased 9x13 inch baking dish.

          Make the Sauce: In a small bowl, mix the remaining half of the mozzarella cheese with the grated Parmesan cheese. Evenly sprinkle this cheesy mixture over the stuffed pasta shells to create a delicious topping.

            Bake: Cover the baking dish tightly with aluminum foil to prevent the shells from drying out. Bake in the preheated oven for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

              Garnish and Serve: Once out of the oven, let the dish sit for a few minutes to set. Before serving, garnish with fresh basil leaves for a burst of color and extra flavor.

                Prep Time, Total Time, Servings:

                  Prep Time: 20 mins | Total Time: 50 mins | Servings: 4-6 servings

                    - Presentation Tips: Serve hot on a rustic wooden board or individual plates, with a drizzle of olive oil and a sprinkle of fresh parsley for added color. This dish pairs beautifully with a simple side salad. Enjoy!