Skinny Italian Stuffed Shells Recipe

Name: Skinny Italian Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces jumbo pasta shells; 1 tablespoon olive oil; 1 pound ground boneless, skinless chicken breast; 1 teaspoon chopped fresh oregano; 1/2 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes; salt and freshly ground black pepper; 1/2 cup chicken broth; 1/4 cup tomato sauce; 2 tablespoons light cream cheese; 2 tablespoons reduced-fat grated Parmesan cheese; 1/4 white onion, diced; 1 tablespoon crumbled goat cheese; 1 spreadable cheese wedge (such as The Laughing Cow(R) Creamy Swiss Garlic & Herb); 2 cloves garlic; 1/4 cup shredded mozzarella cheese

Servings: persons

5 ounces jumbo pasta shells
1 tablespoon olive oil
1 pound ground boneless, skinless chicken breast
1 teaspoon chopped fresh oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
salt and freshly ground black pepper
1/2 cup chicken broth
1/4 cup tomato sauce
2 tablespoons light cream cheese
2 tablespoons reduced-fat grated Parmesan cheese
1/4 white onion, diced
1 tablespoon crumbled goat cheese
1 spreadable cheese wedge (such as The Laughing Cow(R) Creamy Swiss Garlic & Herb)
2 cloves garlic
1/4 cup shredded mozzarella cheese

1
Bring a large pot of lightly salted water to a boil; add shells and cook, stirring occasionally, until tender yet firm to the bite about 9 minutes. Drain.
2
Heat olive oil in skillet over medium-high heat. Cook chicken with oregano, Italian seasoning, red pepper flakes, salt, and pepper until no longer pink, about 5 minutes. Add chicken broth, tomato sauce, cream cheese, Parmesan cheese, onion, goat cheese, cheese wedge, and garlic. Bring to a simmer and cook until well combined, about 5 minutes. Remove from heat and let cool for 5 minutes.
3
Preheat oven to 375 degrees F (190 degrees C).
4
Pour 3 to 4 spoonfuls of the chicken mixture into the bottom of a baking dish to prevent the shells from sliding. Stuff remaining chicken mixture into shells and set in the baking dish with the stuffed side up. Sprinkle top of shells with mozzarella cheese.
5
Bake shells in the preheated oven until mozzarella cheese is melted, about 20 minutes.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 ounces jumbo pasta shells, 1 tablespoon olive oil, 1 pound ground boneless, skinless chicken breast, 1 teaspoon chopped fresh oregano, and more.

Yes, Skinny Italian Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skinny Italian Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions