Chicken and Pepperoni Stuffed Pasta Shells


  • 1 chicken breast
  • 1-1/2 tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. red pepper flakes
  • 1 C. marinara sauce
  • 1 C. shredded mozzarella cheese
  • 1/4 C. shredded parmesan cheese
  • salt and pepper to taste
  • 12 jumbo pasta shells
  • olive oil
  • 24 pieces of pepperoni
  • 1 C. breadcrumbs
  • 3 eggs
  • 2 C. flour
  • salt and pepper to taste
  • 2 tsp. paprika
  • 4 cloves garlic, minced
  • 1/2 C. butter melted
  • canola oil for frying

Preheat oven to 375°

Line up 3 bowls. In one mix flour, salt, pepper, and paprika. In another add eggs and lightly beat. In the third add breadcrumbs.

Slice chicken into thin strips. Start by coating chicken in flour, shaking off excess. Then coat with egg and dredge through bread crumbs. Dip it again in egg and then finish with another coating of breadcrumbs, set aside.

Cook pasta shells according to package directions. Drain and set aside to cool enough to handle.

Heat oil over medium high heat and fry chicken, draining on a paper towel.

Heat marinara over low heat, adding remaining spices, until heated through.

Line an oven safe baking dish with foil and coat with cooking spray. Place 2 pieces of pepperoni on the bottom of each shell. Fill shells with chicken pieces (as much as will fit) and then place into baking dish.

Scoop marinara over all shells and then top with both cheeses. Bake 15 minutes or until the cheese is melted.

Remove and let cool, serve warm.


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