Indulge in this creamy, cheesy Chicken Spinach Stuffed Shells recipe that’s both comforting and nutritious.
Packed with protein-rich chicken, fiber-filled spinach, and wholesome cheeses, it delivers a satisfying, balanced meal.
With simple prep and versatile ingredients, it’s perfect for weeknight dinners or make-ahead meal prep. Rich in good fats and low in saturated fat, it’s a healthier twist on classic comfort food.
Chicken Spinach Stuffed Shells
Equipment
- 1 large baking dish (9×13 inches)
- 1 Large Pot
- 1 medium mixing bowl
- 1 Small Mixing Bowl
- 1 Cutting board
- 1 Knife
- 1 spoon or spatula
- Aluminum foil (optional)
Ingredients
- 2 large bone-in chicken breasts
- 15 ounces jumbo pasta shells uncooked
- 2 cups fresh spinach diced
- ½ small white onion diced
- 3 cloves garlic minced
- 1 cup ricotta cheese
- 8 ounces cream cheese softened
- ½ cup Parmesan cheese shredded
- ¼ cup mayonnaise
- 1 tablespoon parsley flakes
- ½ tablespoon Italian seasoning
- 1 large egg lightly beaten
- 2 cups mozzarella cheese shredded (divided)
- Salt and pepper to taste
- 26 ounces spaghetti sauce Tomato Basil recommended
Instructions
- Preheat the Oven and Prepare Chicken: Preheat your oven to 450°F (232°C) to ensure it’s fully heated before baking. While the oven warms, generously season the chicken breasts with salt and freshly ground black pepper on all sides. Place them on a lined or lightly greased baking tray. Roast in the oven for 30–35 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Once cooked, remove from the oven and let the chicken cool slightly to make dicing easier later.
- Cook the Pasta Shells: Bring a large pot of water to a rolling boil, adding a few pinches of salt to enhance flavor. Gently add the jumbo pasta shells and cook for approximately 12 minutes, or until they are just al dente. Avoid overcooking, as the shells will finish cooking in the oven and you want them to hold their shape. Once done, drain the pasta and rinse briefly under cold water to stop the cooking process. Place them on a tray or clean surface and pick out the intact shells, setting aside the broken ones.
- Dice the Chicken: Once the roasted chicken has cooled enough to handle, dice it into small, bite-sized pieces. You’ll need about 2 cups of diced chicken for the filling. Set aside in a large mixing bowl.
- Prepare the Vegetable Base: In the same large mixing bowl as the diced chicken, add 2 cups of diced fresh spinach, ½ small diced white onion, and 3 minced garlic cloves. Gently toss together so the vegetables are evenly distributed, creating a fresh, flavorful base for the filling.
- Make the Cheese Mixture: In a separate medium mixing bowl, combine 1 cup ricotta cheese, 8 ounces softened cream cheese, ½ cup shredded Parmesan cheese, and ¼ cup mayonnaise. Stir until smooth and creamy. Add 1 tablespoon parsley flakes and ½ tablespoon Italian seasoning, then stir in the lightly beaten egg. This mixture will bind the filling together and add rich, creamy flavor.
- Combine Cheese and Chicken Mixtures: Fold 1 cup of shredded mozzarella cheese into the cheese mixture. Then, gently combine this cheesy mixture with the prepared chicken and vegetable mixture. Stir until all ingredients are well incorporated, making sure each bite will have a balance of chicken, spinach, and creamy cheese. Taste and adjust with salt and pepper as needed.
- Prepare the Baking Dish: Take a 9×13-inch casserole dish and spread half of the spaghetti sauce evenly across the bottom. This layer prevents sticking and infuses the shells with flavor during baking.
- Stuff the Pasta Shells: Using a spoon or small spatula, carefully stuff each cooked shell with a generous amount of the chicken and cheese filling. Arrange the stuffed shells neatly in the prepared casserole dish, standing them upright or slightly leaning for an even layer.
- Add Remaining Sauce: Pour the remaining spaghetti sauce evenly over the top of the stuffed shells, ensuring each shell is coated with flavorful sauce. Cover the dish lightly with aluminum foil if desired to prevent excessive browning during baking.
- Bake the Stuffed Shells: Place the casserole in a preheated 350°F (177°C) oven and bake for 30–40 minutes. This allows the flavors to meld, the shells to absorb the sauce, and the filling to heat through.
- Add Final Cheese Layer: Remove the foil (if used) and sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the shells. Return the dish to the oven, uncovered, and bake for an additional 7–10 minutes, or until the cheese is fully melted, bubbly, and lightly golden.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5–10 minutes. This helps the filling set slightly, making the shells easier to serve. Plate with a fresh salad and warm breadsticks for a complete, comforting meal.
Notes
- Make sure to cook the jumbo pasta shells just until al dente, as they will continue to cook in the oven. Overcooked shells can break when stuffing.
- You can swap or mix cheeses to your preference. A combination of mozzarella, cheddar, or provolone works beautifully.
- Fresh spinach can be substituted with frozen spinach, but be sure to thaw and drain it thoroughly to prevent excess moisture.
- For added flavor and color, consider including diced red bell peppers, sun-dried tomatoes, or mushrooms in the filling.
- This recipe is freezer-friendly. Assemble the shells, cover tightly with foil, and freeze for up to 2–3 months. Bake from frozen at 350°F (177°C), increasing cooking time slightly.
Chef’s Secrets: Maximizing Flavor And Texture
To elevate this dish, roasting the chicken rather than boiling or poaching adds depth of flavor and helps retain juiciness.
For extra creaminess, ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
Adding a small amount of mayonnaise balances the richness and keeps the filling smooth.
Layering half of the sauce at the bottom of the baking dish is a simple trick to prevent sticking and infuse the shells with a consistent tomato flavor.
For a golden finish, broiling the cheese for 1–2 minutes at the end creates a visually appealing, slightly crisp top.
Serving Suggestions: Pairing And Presentation Ideas
This hearty, cheesy dish pairs wonderfully with fresh green salads, such as arugula with a light vinaigrette, to balance the richness of the filling.
Garlic bread or soft breadsticks are ideal for mopping up any extra sauce.
For a more indulgent side, roasted or steamed vegetables like zucchini, asparagus, or broccoli complement the flavors beautifully.
For family-style dinners or meal prep, serve in the casserole dish directly, letting guests help themselves.
A light sprinkle of fresh parsley or basil adds a touch of freshness and color before serving.
Storage Tips: Keep It Fresh Longer
Leftovers should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and bake at 350°F (177°C) for 15–20 minutes, or microwave individual servings until heated through.
For freezing, assemble the stuffed shells fully, cover tightly with foil or freezer-safe wrap, and store for 2–3 months.
Thaw overnight in the refrigerator for best results, then bake as directed.
Avoid thawing at room temperature to maintain food safety.
Frequently Asked Questions
1. Can I use pre-cooked chicken instead of roasting?
Yes! You can use leftover roasted or rotisserie chicken. Dice it into small pieces and add directly to the filling, skipping the roasting step. The flavor may be slightly different, but the dish remains creamy and satisfying.
2. Can I make this recipe vegetarian?
Absolutely. Substitute the chicken with a protein-rich option like sautéed mushrooms, lentils, or plant-based chicken alternatives. Maintain the same cheese and spinach filling for a similar creamy texture.
3. Can I prepare this ahead of time?
Yes, this recipe is excellent for meal prep. You can assemble the shells a day in advance and refrigerate until baking. Bake directly from the fridge, adding a few extra minutes to the cooking time.
4. What cheeses work best for the filling?
A combination of ricotta, cream cheese, Parmesan, and mozzarella is classic. For variety, you can add provolone or mild cheddar. Using fully shredded cheeses ensures even melting and a smooth, creamy filling.
5. How do I prevent the shells from breaking?
Cook shells just until al dente, and rinse them gently under cool water to stop cooking. Handle carefully when stuffing.
Broken shells can still be used in the casserole, but intact shells create a prettier presentation and hold the filling better.
