Name: Cheesy Chicken Spinach Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 10 ounces jumbo shells; 2 cups marinara sauce; ½ cup heavy cream; ½ cup grated Parmesan cheese (divided); 2 teaspoons olive oil; 2 cloves garlic, minced; 3 cups baby spinach; 2 cups shredded cooked chicken; ½ cup whole-milk Ricotta cheese; 4 ounces mozzarella cheese, cubed; 1 large egg; ½ teaspoon kosher salt; ⅛ teaspoon ground black pepper; 1 cup shredded mozzarella cheese; Fresh basil (optional, for garnish)

If you’re craving comfort food that’s cozy, creamy, and downright irresistible, I’ve got just the thing for you: my Cheesy Chicken Spinach Stuffed Shells Recipe. This dish is one of my family’s absolute favorites because it sneaks in some greens while delivering all the cheesy, saucy goodness you want on a weeknight. Trust me, once you try these stuffed shells, you’ll be hooked—perfect for sharing or savoring as leftovers.

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Why You’ll Love This Recipe

Comfort Food Hero: Creamy, cheesy, and packed with tender chicken and spinach, this dish hits all the right cozy notes.
Family Approved: My kids and guests ask for seconds—this one’s definitely a crowd-pleaser.
Easy to Prep ahead: Make it ahead of time or freeze it for busy nights without losing flavor or texture.
Impressive but Simple: Looks gourmet but uses straightforward ingredients and simple steps.

The image shows a close-up of several round pasta rolls filled with white cheese and green spinach leaves, topped with melted white cheese and fresh basil leaves. The rolls are covered with a bright orange creamy sauce, giving a rich, smooth texture. A silver spoon holds one pasta roll above the others, dripping with the sauce, showcasing its soft and creamy layers. The whole dish sits on a white plate, placed on a white marbled surface. The colors are vibrant with a mix of orange, white, and green, creating a warm and delicious look. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Cheesy Chicken Spinach Stuffed Shells Recipe lies in the balance of flavors and textures—from tender jumbo pasta shells to savory chicken, creamy cheeses, and fresh spinach. Each ingredient plays a key role, and a few tips will help you pick the best ones at the store.

Jumbo shells: These big pasta shells are the perfect little boats to hold all that creamy filling—make sure to get jumbo size for stuffing.
Marinara sauce: A good-quality marinara elevates the dish; homemade or store-bought with simple, fresh ingredients works best.
Heavy cream: Adds richness to the sauce—don’t skip it if you want that velvety texture.
Mozzarella cheese (shredded and cubed): Creates gooey, melty pockets of deliciousness in both the filling and topping.
Fresh basil (optional): Adds a pop of fresh herbal brightness as a garnish.
Olive oil: Essential for sautéing garlic and spinach to bring out their flavors.
Garlic (minced): Garlic is the flavor backbone, so use fresh for that perfect punch.
Baby spinach: Wilts down beautifully, adding nutrients and color without overpowering the dish.
Shredded cooked chicken: Great way to use rotisserie or leftover chicken—make sure it’s well shredded for even mixing.
Ricotta cheese (whole-milk): Brings creaminess and balances the tang of the marinara.
Parmesan cheese: Used both inside and in the sauce, it adds depth and a savory bite.
Large egg: Acts as a binder for the filling so the shells hold together nicely.
Kosher salt and ground black pepper: Seasoning is key for all elements to shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in the fridge or what my family’s craving. Feel free to switch up the cheese or protein, or sneak in additional veggies to suit your taste.

Meat Swap: Try ground turkey or Italian sausage instead of shredded chicken for a different flavor profile—I’ve done both and they’re delicious.
Veggie Boost: Adding mushrooms, zucchini, or roasted red peppers can bulk up the filling and add extra nutrition.
Cheese Variation: Use part goat cheese or feta in the filling for a tangy twist, my husband can’t get enough of it.
Spicy Kick: Add a pinch of red pepper flakes to the sauce or filling if you like a little heat—it wakes up the flavors beautifully.

How to Make Cheesy Chicken Spinach Stuffed Shells Recipe

Step 1: Cook the shells just shy of al dente

Start by boiling a large pot of salted water. Add the jumbo shells one at a time to prevent them from sticking, and cook them slightly less than al dente—this is crucial because the shells will finish cooking in the oven and you want them to stay firm enough to hold all that filling. When they’re ready, scoop them out gently with a slotted spoon and spread them on a plate to cool so they don’t stick together.

Step 2: Sauté garlic and spinach for the filling

While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and cook for just 30 seconds—you want it fragrant but not burnt. Toss in the baby spinach and sauté until it’s just wilted, about 2 minutes. This step releases the spinach’s moisture and softens it for an ideal filling texture. Transfer this mixture to a large bowl.

Step 3: Mix up the creamy chicken filling

Add shredded cooked chicken, ricotta cheese, mozzarella cubes, a quarter cup of Parmesan, the egg, salt, and black pepper to the spinach mixture. Stir everything together until well combined. This filling is what makes this recipe so hearty and satisfying—you’ll notice how creamy and rich the blend is even before baking.

Step 4: Prepare the creamy tomato sauce

Using the same pan you sautéed the spinach in, pour in the marinara sauce and heavy cream. Bring it to a boil, then reduce the heat to a gentle simmer. Stir in the remaining Parmesan cheese and let it melt fully into the sauce. Taste and adjust the salt and pepper as needed—this sauce is the delicious base the stuffed shells will bake in.

Step 5: Stuff, arrange, and bake

Pour the creamy tomato sauce into a 9×12-inch baking dish. Carefully stuff each shell with the chicken and spinach filling—using your hands makes it easier, and don’t be shy with the filling. Arrange the stuffed shells snugly in the dish, then top with shredded mozzarella. Bake uncovered at 350°F for 25 to 30 minutes, until everything is bubbly and the cheese is melted and lightly golden.

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Pro Tips for Making Cheesy Chicken Spinach Stuffed Shells Recipe

Don’t Overcook Pasta: I learned the hard way that shells that are too soft can fall apart during stuffing—cook them just shy of al dente for the perfect texture.
Use Fresh Spinach: Fresh baby spinach sautés down nicely; frozen spinach adds extra moisture that can make the filling runny.
Chop Chicken Finely: Shredding the chicken helps it distribute evenly in every bite and mix better with the cheeses.
Cheese Balance: Combining different textures—ricotta for creaminess, cubed mozzarella for meltiness, and Parmesan for savoriness—makes all the difference.

How to Serve Cheesy Chicken Spinach Stuffed Shells Recipe

An oval white plate sits on a white marbled surface, filled with a baked dish showing about two layers. The bottom layer is a bright red tomato sauce spread evenly across the plate. On top are rounded pasta pieces filled with white and green spinach cheese mixture, covered with melted white cheese that has small golden brown spots. Scattered fresh green basil leaves add pops of color on top, with some small green bits mixed in the cheese. The edges of the dish show slight browning from baking. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh basil leaves on top just before serving because it adds a lovely fresh fragrance and a pop of color that brightens the whole dish. Sometimes, a little extra Parmesan right before eating gives a nice salty finish too.

Side Dishes

This recipe pairs beautifully with a crisp green salad with lemon vinaigrette or some garlicky roasted broccoli. I also love serving crusty garlic bread alongside—it’s a perfect vehicle to soak up every last bit of that creamy sauce.

Creative Ways to Present

For special occasions, I like arranging the stuffed shells in circles layered over the sauce, then decorating with fresh basil and cherry tomato halves for a festive look. You can even serve this in individual ramekins for a fancy, personal touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store wonderfully in an airtight container in the fridge for up to 3 days. When I reheat, I like to cover the dish with foil to keep the moisture in and prevent the cheese from drying out.

Freezing

This is one of my go-to freezer-friendly meals. Before baking, I assemble everything in a freezer-safe dish, cover tightly, and freeze. When I’m ready to eat, I thaw overnight and bake as usual—still gets that bubbly, cheesy finish.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil, for about 20 minutes or until warmed through. This keeps the shells moist and preserves the creamy sauce—microwaving tends to dry it out, so oven reheating is my preferred method.

FAQs

Can I use frozen spinach instead of fresh for the stuffing?

You can, but I recommend thawing it thoroughly and squeezing out all excess water first. Frozen spinach tends to release a lot of moisture, which can make the filling watery and affect the final texture of your stuffed shells.
How do I know when the stuffed shells are done baking?

When the cheese on top is melted and bubbly, and the sauce is hot and gently simmering around the edges, the shells are ready. The internal filling will be fully heated through since the chicken is already cooked.
Can I prepare this recipe ahead of time?

Absolutely! You can assemble the stuffed shells a day in advance, cover with foil, and refrigerate. Bake just before serving. This is a great way to save time on busy days or for entertaining guests.
What can I substitute if I don’t have ricotta cheese?

Cottage cheese can be a good substitute; just make sure to drain any excess liquid. You could also try cream cheese for extra creaminess or blend some mascarpone with mozzarella for a richer texture.

Final Thoughts

I absolutely love how this Cheesy Chicken Spinach Stuffed Shells Recipe comes together to create a dish that’s both comforting and a little special. It’s one of those meals that feels like a warm hug after a long day, and the way the cheese stretches and melds with the sauce just makes my family go crazy. I really hope you give this recipe a try—it’s a winner every time and definitely worth the little effort. Plus, you’ll have a new go-to dish that impresses and satisfies all at once.