Wrapioli – Pasta Filledwith Chicken Thighs, Zucchini, and Burrata

Bring a large pot of salted water to a boil; add the Wrapioli pasta shells and cook according to the package directions until just al dente (about 4–5 minutes). Drain and set aside.

While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium‑high heat.

Add the cooked chicken thighs to the skillet, breaking them apart with a wooden spoon; sauté for 3–4 minutes until the edges turn golden and any excess moisture evaporates.

Season the chicken with a pinch of salt and pepper, then remove from the pan and set aside.

In the same skillet, add the remaining 1 tbsp of olive oil and the diced zucchini; sauté over medium heat for 4–5 minutes, stirring occasionally, until the zucchini is just tender but still retains a slight bite.

Season the zucchini with salt and pepper, then return the shredded chicken to the skillet and mix to combine; remove from heat.

Place the cooked pasta shells in a single layer in a greased 9‑inch baking dish.

Prepare the filling: gently fold the torn burrata into the chicken‑zucchini mixture, allowing the cheese to become creamy without fully melting.

Using a small spoon, carefully stuff each pasta shell with a generous amount of the filling, ensuring the opening is sealed as best as possible.

Once all shells are filled, drizzle a thin layer of olive oil over the top of the dish to promote browning.

Preheat the oven to 350°F (350°F). Bake the stuffed shells for 12–15 minutes, or until the pasta is firm to the bite and the burrata has softened and begun to melt.

Remove the dish from the oven and let it rest for 2 minutes.

Garnish with chopped fresh herbs and an optional drizzle of extra‑virgin olive oil before serving.

Serve hot, accompanied by a simple green salad if desired.