Chicken and Spinach Stuffed Shells

Chicken and Spinach Stuffed Shells are a comforting and indulgent Italian-inspired dish featuring jumbo pasta shells filled with a creamy mixture of cooked chicken, ricotta, and spinach, all baked in a rich tomato sauce and topped with melted cheese. This dish is perfect for family dinners, special occasions, or meal prep because it is hearty, flavorful, and visually impressive.

I love this recipe because it combines protein, greens, and pasta into one deliciously cheesy package that’s both satisfying and nourishing. This dish is a must-try because it transforms simple ingredients into a restaurant-quality meal that is creamy, cheesy, and full of flavor.

Why I Love This Recipe

I love this Chicken and Spinach Stuffed Shells recipe because it balances creamy, cheesy filling with tender pasta and a flavorful tomato sauce. The spinach adds freshness and nutrition, while the chicken makes it hearty and protein-packed. It’s a dish that’s comforting yet elegant, making it perfect for both everyday dinners and special occasions.

Why This is a Must-Try Dish

This dish is a must-try because it elevates a classic pasta meal into something impressive and delicious. The combination of chicken, ricotta, and spinach makes each bite creamy, flavorful, and satisfying. It’s ideal for entertaining, meal prepping, or simply enjoying a cozy dinner with family, and it appeals to both kids and adults alike.

Preparation Time and Cooking Time

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour

Servings and Calories

Servings: 6
Calories: Approximately 450 kcal per serving

Course and Cuisine

Course: Main Course
Cuisine: Italian

Ingredients

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara or tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons olive oil (optional, for greasing the baking dish)

Cooking Directions

1. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or cooking spray.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a large bowl, combine shredded chicken, chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
5. Stuff each cooked pasta shell with the chicken and spinach mixture and place them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, making sure they are evenly covered.
7. Sprinkle shredded mozzarella cheese over the top.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Allow the dish to cool for 5 minutes before serving.

Step-by-Step Preparation Method

Step 1: Preheat Oven and Prepare Dish – Preheat to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

Step 2: Cook Pasta Shells – Boil shells until al dente, drain, and let cool slightly.

Step 3: Prepare Filling – In a large bowl, combine shredded chicken, chopped spinach, ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper.

Step 4: Stuff Shells – Fill each pasta shell with the chicken and spinach mixture.

Step 5: Assemble in Baking Dish – Spread 1 cup marinara sauce on the bottom, arrange stuffed shells, pour remaining sauce over them, and sprinkle mozzarella on top.

Step 6: Bake – Cover with foil and bake for 25 minutes, then uncover and bake for 10 more minutes until cheese is melted and bubbly.

Step 7: Cool and Serve – Let the dish rest for 5 minutes before serving to allow flavors to settle.

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How to Serve This Recipe

Serve Chicken and Spinach Stuffed Shells hot, directly from the baking dish. Pair with a fresh green salad, garlic bread, or roasted vegetables for a complete meal. Garnish with extra Parmesan or fresh basil for added flavor and presentation.

Recipe Tips

• Do not overcook pasta shells; they will continue cooking in the oven.
• Squeeze excess moisture from spinach to prevent a watery filling.
• Mix chicken, spinach, and cheese well to ensure even distribution of flavors.
• Let the dish rest for a few minutes after baking to help it set and make serving easier.

Variations

• Vegetarian Version – Omit chicken and add mushrooms, zucchini, or bell peppers for a veggie-packed filling.
• Spicy Version – Add crushed red pepper flakes or chopped jalapeños to the filling for heat.
• Cheese Lover’s Version – Add provolone or fontina cheese to the ricotta mixture for extra creaminess.
• Pesto Version – Mix some basil pesto into the ricotta filling for a flavorful twist.

Freezing and Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze unbaked stuffed shells in a single layer in a freezer-safe dish. Cover with foil and freeze for up to 2 months. Bake from frozen, adding extra 10-15 minutes to cooking time.
• Baked leftovers can also be frozen and reheated in the oven or microwave.

Special Equipment Needed

• 9×13 inch baking dish
• Large pot for cooking pasta
• Large mixing bowl
• Spoon or spatula for mixing
• Aluminum foil for covering the dish

Conclusion

Chicken and Spinach Stuffed Shells are a delicious, hearty, and comforting Italian-inspired dish perfect for family meals or special occasions. With tender pasta shells filled with a creamy chicken and spinach mixture, topped with savory tomato sauce and melted cheese, this recipe is both satisfying and impressive. Easy to prepare, versatile, and full of flavor, it is a must-try recipe that will become a favorite in your meal rotation.

Chicken and Spinach Stuffed Shells

Chicken and Spinach Stuffed Shells are a comforting and indulgent Italian-inspired dish featuring jumbo pasta shells filled with a creamy mixture of cooked chicken, ricotta, and spinach, all baked in a rich tomato sauce and topped with melted cheese.

Author: Stella Parker Cuisine: Italian Course: Dinner

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Prep Time 25 mins Cook Time 35 mins Total Time 1 hr Difficulty: Beginner Servings: 6

Ingredients

Servings

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1 ¹⁄₂ cups ricotta cheese
• ¹⁄₂ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara or tomato sauce
• 1 ¹⁄₂ cups shredded mozzarella cheese
• 2 tablespoons olive oil (optional, for greasing the baking dish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or cooking spray.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a large bowl, combine shredded chicken, chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
5. Stuff each cooked pasta shell with the chicken and spinach mixture and place them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, making sure they are evenly covered.
7. Sprinkle shredded mozzarella cheese over the top.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Allow the dish to cool for 5 minutes before serving.

Keywords: Chicken and Spinach Stuffed Shells