Description
A comforting and flavorful Chicken Stuffed Shells recipe featuring jumbo pasta shells filled with a creamy mixture of shredded chicken, spinach, ricotta, mozzarella, and Parmesan cheeses, all baked in a rich marinara and cream sauce. This hearty dish is perfect for a satisfying family dinner and can be garnished with fresh basil for an aromatic finish.
Ingredients
Scale
Pasta
- 10 ounces jumbo shells
Sauce
- 2 cups marinara sauce
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (divided)
Filling
- 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
Topping and Garnish
- 1 cup shredded mozzarella cheese
- Fresh basil (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Shells: Bring a large pot of salted water to a rolling boil. Add jumbo shells one at a time to prevent sticking. Boil until slightly less than al dente so they remain firm for stuffing and will finish cooking in the oven. Use a slotted spoon to gently remove and set aside on a cutting board or plate to cool.
- Sauté Spinach and Garlic: Heat a medium skillet over medium heat and add olive oil. Once hot, add minced garlic and cook for 30 seconds to release aroma. Add baby spinach and sauté until wilted, about 2 minutes. Transfer the spinach and garlic to a large mixing bowl.
- Prepare Filling: To the spinach and garlic, add shredded cooked chicken, ricotta, cubed mozzarella, ¼ cup of grated Parmesan cheese, egg, kosher salt, and ground black pepper. Mix thoroughly to combine all ingredients evenly. Taste and adjust seasoning if necessary.
- Make Sauce: In the same skillet used for spinach, pour in marinara sauce and heavy cream. Bring the mixture to a boil, then reduce heat to a simmer. Stir in the remaining ¼ cup Parmesan cheese until melted. Season with additional salt and pepper to taste, then remove from heat.
- Assemble the Dish: Pour the prepared sauce evenly into a 9×12-inch (or similar-sized) baking dish. Carefully stuff each cooked jumbo shell with the chicken and cheese filling using a spoon or your hands. Arrange the stuffed shells neatly in the baking dish.
- Add Cheese Topping: Sprinkle the 1 cup of shredded mozzarella cheese over the arranged stuffed shells.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes until the sauce is hot, bubbly, and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves if desired. Serve warm and enjoy your delicious chicken stuffed shells!
Notes
- This dish combines tender pasta shells with a creamy, protein-packed filling for a balanced and satisfying meal.
- Boiling the shells slightly less than al dente prevents them from breaking during stuffing and baking.
- The sauce’s combination of marinara and cream creates a rich and velvety texture that complements the filling.
- Fresh basil garnish adds a bright herbal aroma and fresh flavor but is optional.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute the chicken with cooked mushrooms or additional cheese and spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 554 kcal
- Sugar: 5 g
- Sodium: 1070 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 137 mg
