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Stuffed Shells with Chicken for Easy Dinners
Youssef Hb

Creamy Chicken and Spinach Stuffed Shells

These jumbo pasta shells are packed with a savory blend of shredded chicken, fresh baby spinach, and creamy ricotta and mozzarella cheeses. Baked in a luxurious, silky tomato cream sauce, this dish offers the perfect balance of comforting Italian-American flavors. It is an ideal, protein-packed family dinner that saves time without sacrificing quality, ensuring a restaurant-worthy meal on your weeknight table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Italian-American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 10 ounces jumbo pasta shells
  • 2 cups marinara sauce
  • 0.5 cup heavy cream
  • 2 cups cooked shredded chicken
  • 3 cups fresh baby spinach
  • 0.5 cup whole-milk ricotta cheese
  • 4 ounces mozzarella, cubed
  • 1 cup mozzarella, shredded
  • 0.5 cup parmesan cheese, grated
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

Method
 

  1. Preheat your oven to 350°F and boil a large pot of salted water.
  2. Cook jumbo shells until slightly less than al dente, drain, and set aside.
  3. Heat olive oil in a skillet and sauté minced garlic for 30 seconds.
  4. Add baby spinach to the skillet and cook until wilted, about 2 minutes.
  5. In a large bowl, combine shredded chicken, wilted spinach, ricotta, cubed mozzarella, egg, and half of the parmesan.
  6. Whisk together the marinara sauce and heavy cream in a baking dish.
  7. Stuff each shell generously with the chicken and cheese mixture and place them in the baking dish.
  8. Top with remaining mozzarella and parmesan cheese.
  9. Bake for 30 minutes until the cheese is bubbling and golden.

Notes

Ensure the shells are slightly undercooked to prevent them from becoming mushy during the final bake. Leftovers store well in the refrigerator for up to 3 days in an airtight container.