• ½ cup white onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh thyme, picked
  • 1 teaspoon smoked paprika
  • ¾ cup paella rice or arborio
  • Salt and pepper, to taste
  • ½ cup tomatoes, chopped in juice
  • 2 tablespoons fresh lemon juice
  • 2 cups chicken stock, warmed
  • 2 cups roasted chicken, shredded
  • ½ cup roasted bell peppers, diced
  • ½ cup frozen peas
  • ½ cup fresh ricotta
  • 1 cup Manchego, grated and divided
  • 2 tablespoons chopped parsley
  • 30 jumbo shells, cooked al dente (about 1 box)
  • 4 ounces mozzarella, torn or sliced
  • 2 cups your favorite tomato sauce
  • Basil and parsley, chopped, for garnish


  1. Preheat oven to 450 degrees. Coat a baking dish with 1 and 3/4 cups of tomato sauce.
  2. Heat a skillet over medium to high heat, and drizzle with olive oil. Sauté onion and garlic until tender and fragrant, about 3 minutes.
  3. Add thyme, smoked paprika and rice, seasoning with salt and pepper. Toast rice for 2 minutes, stirring frequently. Deglaze pan with lemon juice and tomatoes, cook for 1 minute.
  4. Slowly stir in chicken stock. Bring to a boil, and then reduce to a simmer and cook until tender “al dente”, about 15 to 20 minutes.
  5. For the filling
  6. In a large bowl, place rice along with chicken, bell peppers, peas, ricotta, chopped parsley and a half cup of Manchego. Season mixture with salt and pepper, and toss to combine.
  7. Spoon the filling into cooked shells, and arrange in prepared baking dish. Top with remaining tomato sauce, Manchego and mozzarella cheese.
  8. Bake for 10 to 15 minutes until golden and bubbly. Serve hot, garnishing with fresh chopped herbs on top. (Broil if needed