Garlic lovers will rejoice for these garlic and parmesan chicken stuffed shells. And in case you don’t scare anyone else away this recipe serves two.
Calling all garlic lovers! Welcome to National Garlic Day 2015, hosted by Heather from girlichef. April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of “the stinking rose”. Whether it’s the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic.
To celebrate the glory of garlic I used four cloves of garlic in these stuffed shells. You may be thinking that’s not a whole lot for stuffed shells but this recipe serves two which means you are eating two cloves in one sitting. Granted, for me that’s just a normal day as I tend to double the amount of garlic a recipe calls for but I did also serve this with a side of garlic bread. I hope whoever you share these with is not a vampire.
To help you get in the mood, check out these garlicky good recipes from this year’s National Garlic Day bloggers:
- Black Garlic Chocolate Cake from Culinary Adventures with Camilla
- Chicken with 40 cloves of garlic from My Catholic Kitchen
- Epic Garlic Bread from Shockingly Delicious
- Garlic and White Bean Hummus from Kelli’s Kitchen
- Garlic Lovers Focaccia with Shallots and Sweet Corn from Kudos Kitchen by Renee
- Garlic-Parmesan Chicken Stuffed Shells for Two from The Spiffy Cookie
- Garlicky Chard Stuffed Flank Steak from girlichef
- Garlicky Lobster Crab Scampi from Food Lust People Love
- Garlicky Rib Eye Steak with Garlic Bruschetta from Karen’s Kitchen Stories
- IPA Pickles from NY Foodgasm
- Lebanese Garlic Sauce from A Day in the Life on the Farm
- Louisiana Garlic Bread from Wishes and Dishes
- Ricotta, Garlic and Mushroom Flatbread Pizza from Simply Healthy Family
- Roasted Garlic and Parmesan Hummus from From Gate to Plate
- Roasted Garlic Cauliflower from Cindy’s Recipes and Writings
- Roasted Garlic Gruyère Pull-Apart Bread from Big Flavors from a Tiny Kitchen
- Spicy Garlic Noodles with Pork from Healthy Delicious
One year ago: Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce
Two years ago: Strawberry, Mango, and Yogurt Smoothie
Three years ago: More Fudge Less Pudge Brownies
Four years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette
GARLIC-PARMESAN CHICKEN STUFFED SHELLS FOR TWO
9 jumbo pasta shells
2 Tbsp unsalted butter
2 Tbsp minced garlic (about 4 cloves), divided
2 Tbsp all-purpose flour
1/4 tsp salt
Pinch poultry seasoning
1-1/2 cups milk
1 cup cooked, shredded chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella, divided
1 egg, lightly beaten
1/2 Tbsp fresh chopped herbs (parsley, basil, oregano), plus more for garnish
2 Tbsp Italian seasoned breadcrumbs
- Preheat oven to 350 degrees F. Lightly coat a 5×7-inch casserole dish with nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
- In a medium saucepan, over medium heat, melt butter. Add 1 tablespoon garlic and saute until fragrant, stirring to avoid burning. Add flour, poultry seasoning, and salt. Whisk and cook for about 1 minute. Slowly add milk while stirring. Continue to stir and cook until thickened. Remove from heat.
- In a large bowl, mix together the chicken, ricotta, 1/2 cup mozzarella, Parmesan, egg, herbs, and remaining garlic.
- Spread 1/4 cup sauce on the bottom of the prepared casserole dish. Stuff each shell with some of the ricotta mixture and place on top of the sauce in the dish. Top with remaining sauce and mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes, until golden and bubbly.
- Sprinkle with additional herbs, let stand for a couple of minutes and then serve.
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