Chicken Spinach Stuffed Shells
Tender jumbo pasta shells stuffed with a creamy mixture of chicken, spinach, and four cheeses, baked in savory tomato sauce. Perfectly balanced for flavor and nutrition, this dish is satisfying, protein-packed, and easy to prepare for weeknight dinners or meal prep.
Equipment
- 1 large baking dish (9x13 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 9x13-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.
