A Southern Grace: Chicken Cheesesteak Stuffed Shells

Chicken Cheesesteak Stuffed Shells


Serves 6-8

  • 1/2 box jumbo shells (about 20)
  • 1-2 tablespoons olive oil
  • 1 bell pepper, cored, seeded, and diced
  • 1 large onion, diced
  • 1 pound ground chicken (or turkey)(or beef)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon garlic powder
  • 12 ounces ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 egg
  • 1 cup chicken broth
Preheat the oven to 375 degrees F.
Cook the pasta until it is still a bit tougher than al dente, according to package directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When hot, add the peppers and onions and cook about 8-10 minutes, or until softened.
Remove the veggies from the pan and add the ground meat. Cook until browned, then drain excess fat.
Add the peppers, onions, Worcestershire sauce, and spices to the meat and stir to combine.
In a mixing bowl, stir together the ricotta, mozzarella, and egg until thoroughly combined, then incorporate the meat mixture.
Stuff each pasta shell with a generous amount of the meat, veggie, and ricotta mixture, and place into the bottom of a 7x12-inch baking dish.
Carefully pour the chicken broth in the baking dish around the shells; you might not need the full cup.
Bake covered with aluminum foil for 25 minutes. Remove the foil* and continue baking until the top begins to brown, another 10-15 minutes. Serve warm.

*At this point, I recommend adding a little more cheese to the top of each shell, whether it's mozzarella or Parmesan. Then, at the very end, broil it for a minute or two to get that crusty brown covering. I love a broiled cheesy top.

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