Italian stuffed shells are a major staple in our home. Matty loves classic Italian food, so needless to say…I had to perfect them very early in our relationship!
I love Italian food too, but my heart really belongs to bold spicy flavors. I love Mexican food, the spicier the better!
So what happens when you bring together two greats? Italian AND Mexican food all in one scrumptious dish?? Pure happiness, thats what!
Total Time: 50 Min
Cook Time: 30 Mins
Prep Time: 20 Mins
1 box of Jumbo Shells
3 cups of ricotta cheese
2 cups shredded chicken, I used a store bought rotisserie chicken
2-3 tbsp mild hatch chilis, in a can
2 tbsp adobo sauce, from chipotle in a can
1 tsp white ground pepper
Pinch of sea salt
2 cups shredded mozzarella or jack cheese, divided
3 cups Tomatillo Salsa
Preheat oven to 375 degrees. Bring a large pot of water to a boil. Cook shells to al dente.
While shells are cooking, combine ricotta, eggs, shredded chicken, hatch chilis, adobo sauce, white pepper, pinch of salt and 1/2 cup shredded mozzarella in a mixing bowl. Set aside.
When shells are cooked, drain and rinse under cool water for 20 seconds. Using a spoon, stuff the shells and range in a baking dish. Pour salsa across the top and scatter remaining mozzarella. Cover with foil and bake for 30 mins.