Craving a comforting and healthy chicken pasta idea? This Hidden Veggie Butternut Squash Chicken Shells recipe is a delicious way to sneak in extra vegetables without sacrificing flavor. You’ll love this creamy, savory dish that’s perfect for a weeknight meal.
Key Ingredients & Substitutions:
- Jumbo Pasta Shells: You can use manicotti or even large penne if shells are unavailable.
- Cooked Chicken: Shredded rotisserie chicken works perfectly, or cook and shred chicken breasts.
- Butternut Squash Puree: Canned pumpkin puree is a great substitute if you don’t have squash.
- Ricotta Cheese: Cottage cheese (small curd) can be used for a similar texture.
- Spinach: Kale, finely chopped, also works well.
- Chicken Broth: Vegetable broth is an easy alternative.
Ingredients:
For the Filling:
- 12-15 jumbo pasta shells
- 2 cups cooked, shredded chicken
- 1 cup butternut squash puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For Topping:
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large pot, large baking dish (9×13 inch), large mixing bowl, saucepan.
Step-by-Step Instructions:
1. Cook the Pasta Shells
Boil your jumbo pasta shells according to package directions until al dente. Drain them and rinse with cold water to prevent sticking. Set them aside to cool slightly.
2. Prepare the Chicken and Vegetable Filling
In a large mixing bowl, combine the shredded chicken, butternut squash puree, ricotta cheese, Parmesan cheese, and finely chopped spinach. Add garlic powder, onion powder, salt, and pepper. Mix everything thoroughly until well combined.
3. Make the Tomato Sauce
Heat olive oil in a saucepan over medium heat. Sauté the chopped onion until it’s softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Simmer the Sauce
Stir in the crushed tomatoes, chicken broth, dried oregano, and red pepper flakes if you’re using them. Bring the sauce to a gentle simmer, then reduce heat and let it cook for 10 minutes, allowing the flavors to meld. Season with salt and pepper to your liking.
5. Assemble the Shells
Spread about half of the tomato sauce on the bottom of your 9×13 inch baking dish. Carefully fill each cooked pasta shell with the chicken and vegetable mixture. Arrange the filled shells in a single layer over the sauce in the baking dish.
6. Bake Your Dish
Pour the remaining tomato sauce over the filled shells. Sprinkle with mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
7. Serve and Enjoy
Remove the baking dish from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley if you like. This healthy chicken pasta idea is ready to be served!
Variation Ideas:
- Add diced cooked bell peppers to the filling for extra crunch and sweetness.
- Stir in a spoonful of pesto to the filling for an herbal twist.
- Top with breadcrumbs mixed with a little Parmesan for a crispy crust.
- Make it vegetarian by omitting the chicken and adding sautéed mushrooms or cooked lentils.
Storage Instructions:
Store any leftover Hidden Veggie Butternut Squash Chicken Shells in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until warmed through, or cover and bake in the oven at 350°F (175°C) until hot.
Frequently Asked Questions (FAQ):
Can I make this recipe ahead of time?
Yes, you can assemble the shells and sauce the day before, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
What if I don’t have butternut squash puree?
Canned pumpkin puree or even sweet potato puree are excellent substitutes for butternut squash.
How do I get the chicken shredded quickly?
Cook chicken breasts and then use two forks to shred them, or use a stand mixer with a paddle attachment for quick shredding.
Can I freeze this dish?
Yes, you can freeze the assembled and unbaked dish, covered tightly, for up to 2-3 months. Thaw overnight in the refrigerator before baking.
Is this dish spicy?
Only if you add the red pepper flakes. Adjust the amount to your preference or omit them entirely.
Can I use fresh herbs instead of dried?
Absolutely! Use about 1 tablespoon of fresh chopped oregano for every teaspoon of dried, and adjust to your taste.