Stuffed Shells Overload
For the Stuffed Shells
For the Garlic Bread
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Season Pasta Water
Add 1 tablespoon of chicken bouillon to approximately 12 cups of boiling water. Stir to combine.
Season Chicken Cutlets
Season both sides of the chicken breast cutlets with 1 teaspoon of Dan-O's, 2 teaspoons of onion powder, 2 teaspoons of Accent, 1 teaspoon of Creole seasoning, 1 teaspoon of garlic black pepper, and 1 teaspoon of smoked paprika per side. Drizzle with olive oil and rub the seasonings in.
Season Shrimp
Season the cleaned, cooked shrimp with 2 teaspoons of onion powder, 1 teaspoon of Dan-O's, 2 teaspoons of Accent, 1 teaspoon of garlic black pepper, and 1 teaspoon of smoked paprika. Drizzle with olive oil and toss to coat.
Cook Pasta Shells
Add the jumbo shells to the seasoned boiling water. Cook according to package directions until (approximately ).
Cook Chicken and Shrimp
Heat two pans with avocado oil. Add the seasoned chicken cutlets to one pan and cook until golden brown and cooked through (about per side). In the second pan, add the seasoned shrimp and cook for until heated through and slightly browned. Remove chicken and shrimp from pans, reserving the chicken drippings in one pan.
Dice Chicken
or shred the cooked chicken breast into small pieces.
Prepare the Sauce Base
Using the pan with the reserved chicken drippings, add 2 tablespoons of garlic. for until fragrant and lightly browned. Add 1 cup of tomatoes and cook for a few moments until slightly softened.
Build the Cream Sauce
Pour in 4 cups of heavy cream and stir. Add the chicken back into the pan. Stir in 1/2 cup of Parmesan shreds. Season the sauce with 3 teaspoons of Accent, 2 teaspoons of garlic black pepper, 2 teaspoons of Dan-O's, 3 teaspoons of onion powder, and 1 teaspoon of Slap Ya Mama. Stir well.
Add Spinach to Sauce
Add 10 oz of spinach to the sauce. Stir until the spinach wilts and the sauce thickens slightly, about . Once the sauce is ready, mix in the cooked shrimp.
Stuff and Assemble Shells
Lightly spray a baking dish with non-stick spray. Pour a small amount of the sauce mixture onto the bottom of the dish to create a base. Take each cooked jumbo shell, add a little sauce, a pinch of Parmesan cheese, and then fill generously with the chicken and shrimp mixture. Arrange the stuffed shells in the baking dish.
Bake Stuffed Shells
Pour the remaining sauce over the stuffed shells, ensuring they are all covered. Sprinkle with 1/4 cup of chopped fresh parsley, followed by 1 cup of Parmesan cheese and 1 cup of mozzarella cheese. Bake in a preheated oven at 375°F (approximately 190°C) (or 400°F (approximately 205°C)) for approximately , or until the cheese is melted and bubbly and the dish is heated through.
Prepare Garlic Bread
Melt 3 tablespoons of Blue Bonnet butter and 2 tablespoons of garlic butter together. Heat a pan over medium heat. Dip each slice of French bread into the melted butter mixture and place it in the hot pan. until golden brown on both sides, about per side. You can add a little extra butter to the pan if desired.
Plate and Serve
Carefully remove a portion of the hot stuffed shells from the baking dish and place it on a plate. Garnish with a sprinkle of fresh parsley. Serve immediately with the pan- garlic bread.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
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