Chicken and Spinach Stuffed Shells are a delightful and hearty dish perfect for family dinners or special occasions. These jumbo pasta shells are filled with a creamy and savory mixture of chicken, spinach, ricotta, and cream cheese, then topped with marinara sauce and melted mozzarella. This comforting casserole is not only delicious but also makes great leftovers and is freezer-friendly for easy future meals.

Ingredients
- 1 (12-ounce) box uncooked jumbo pasta shells
- 2 cups chopped cooked chicken
- 2 cups fresh chopped spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) container ricotta cheese
- 2 (8 oz) packages cream cheese, softened
- 1 (5 oz) package shredded Parmesan cheese (about 1 2/3 cups)
- 1 large egg, lightly beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded mozzarella cheese, divided
- 1 (26 oz) jar prepared spaghetti sauce (more if you prefer it saucier)
Instructions
- Cook the Pasta Shells:
- Cook the jumbo pasta shells according to the package directions. Be careful not to overcook them to avoid tearing. Drain and place the shells individually on a cutting board or baking sheet to prevent sticking.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease two 9×13 inch baking dishes.
- Prepare the Filling:
- In a large bowl, combine the chopped chicken, spinach, onion, garlic, ricotta cheese, cream cheese, Parmesan cheese, egg, parsley flakes, Italian seasoning, salt, and pepper. Mix until well combined. Stir in 1 cup of shredded mozzarella cheese.
- Fill the Shells:
- Spoon the filling into the cooked pasta shells. For easier filling, use a gallon-sized ziplock bag with a corner cut off to pipe the mixture into the shells.
- Assemble the Dish:
- Spread half of the spaghetti sauce evenly into the prepared baking dishes. Arrange the filled shells over the sauce. Top with the remaining sauce. Cover tightly with heavy-duty aluminum foil.
- Bake:
- Bake the covered shells in the preheated oven for 40 minutes.
- Add the Cheese:
- Uncover the dishes, sprinkle with the remaining 1 cup of shredded mozzarella cheese, and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Serve:
- Let the stuffed shells cool for a few minutes before serving. This dish makes 8-10 servings.
Tips
- Freezing: This recipe is great for meal prep. If you want to freeze one of the 9×13 inch prepared pans, do so after topping with the remaining sauce but before baking. Include a bag of the remaining mozzarella cheese to add before baking. When ready to use, thaw completely in the refrigerator before baking.
- Cheese Substitutes: You can use different types of cheese to suit your taste. Fontina or provolone can be excellent substitutes for mozzarella.
- Vegetable Variations: Feel free to add other vegetables like chopped bell peppers or mushrooms to the filling for added flavor and nutrition.
- Serving Suggestions: Serve with a side salad and garlic bread for a complete meal.
Serving Suggestions
- Occasions: Perfect for family dinners, potlucks, or even as a make-ahead freezer meal.
- Garnish: Garnish with fresh basil or parsley for a burst of color and freshness.
- Pairing: This dish pairs wonderfully with a crisp green salad and garlic bread.
Chicken and Spinach Stuffed Shells are a delightful combination of creamy cheese, tender chicken, and fresh spinach, all baked to perfection in a tangy marinara sauce. Enjoy this delicious and comforting dish with your loved ones!
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