🕒 Total Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 6

🛒 Ingredients

For the Pasta Shells

  • 20–24 jumbo pasta shells
  • Salt for boiling water

For the Filling

  • 2 cups cooked chicken breast, shredded or finely diced
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh basil (or 1 tsp dried)
  • 1 tbsp chopped parsley
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste

For the Mediterranean Garlic Butter Sauce

  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour (or use whole wheat flour for a rustic touch)
  • 2 cups milk (preferably whole or 2%)
  • ½ cup chicken broth
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard (optional for extra depth)
  • Salt and pepper to taste
  • 2 tbsp chopped parsley or dill, for garnish

Optional Toppings

  • Extra mozzarella or Parmesan for baking
  • Fresh basil leaves
  • A drizzle of olive oil before serving

👩‍🍳 Instructions

Step 1: Cook the Pasta Shells

  1. Bring a large pot of salted water to a boil.
  2. Add jumbo shells and cook until just al dente (about 1 minute less than the package says — they’ll finish cooking in the oven).
  3. Drain and drizzle lightly with olive oil to prevent sticking. Set aside to cool.

Step 2: Prepare the Filling

  1. In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, olive oil, garlic, lemon zest, lemon juice, herbs, salt, and pepper.
  2. Mix until creamy and well-blended. Taste and adjust seasoning.
  3. Cover and refrigerate while making the sauce.

Step 3: Make the Mediterranean Garlic Butter Sauce

  1. In a large skillet or saucepan, melt butter with olive oil over medium heat.
  2. Add minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in flour and cook for 1 minute to form a light roux.
  4. Slowly whisk in milk and chicken broth until smooth.
  5. Simmer for 3–5 minutes until slightly thickened.
  6. Add Parmesan cheese, lemon juice, Dijon mustard (if using), salt, and pepper. Stir well.
  7. Taste and adjust with more lemon or salt as desired — the flavor should be buttery, garlicky, and bright.

Step 4: Assemble the Dish

  1. Preheat oven to 375°F (190°C).
  2. Spread about 1 cup of the garlic butter sauce on the bottom of a baking dish.
  3. Fill each shell with 2–3 tablespoons of the chicken-ricotta mixture.
  4. Arrange the stuffed shells in the dish, open side up.
  5. Pour the remaining sauce evenly over the shells.
  6. Sprinkle extra mozzarella or Parmesan on top for a golden crust.

Step 5: Bake

  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and golden brown on top.

Step 6: Serve

  1. Let the dish rest for about 5 minutes before serving.
  2. Garnish with fresh parsley, basil, or dill.
  3. Drizzle a touch of olive oil over the top for that Mediterranean shine and richness.

🍽️ Serving Suggestions

Serve with:

  • A side of Greek salad (tomatoes, cucumbers, olives, red onions, and feta).
  • Warm garlic flatbread or crusty sourdough.
  • A crisp white wine such as Sauvignon Blanc or Pinot Grigio.

🌿 Tips & Variations

  • Add spinach: Mix in 1 cup of chopped cooked spinach or kale to the filling for color and nutrients.
  • Use whole-grain shells: For a more rustic Mediterranean feel.
  • Make it spicier: Add a pinch of red pepper flakes to the sauce.
  • Lighter option: Replace half the ricotta with Greek yogurt.

💛 Nutrition (Approx. per serving)

  • Calories: 480 kcal
  • Protein: 34 g
  • Carbs: 35 g
  • Fat: 21 g