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Cheesy Chicken Stuffed Shells with Spinach

Close-up of baked Cheesy Chicken Stuffed Shells with Spinach topped with melted cheese in a cast iron skillet.
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A recipe for jumbo pasta shells filled with shredded chicken, spinach, and a creamy three-cheese blend, baked in sauce until bubbly.

Ingredients

Scale
  • 12 ounces jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces marinara sauce
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain the shells and rinse them briefly with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the shredded chicken, squeezed dry spinach, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the beaten egg, parsley, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
  4. Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked shell with the chicken and spinach mixture. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
  6. Pour the remaining marinara sauce over the stuffed shells.
  7. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top. Drizzle with olive oil.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and lightly browned and the sauce is bubbling.
  10. Let the dish rest for 5 minutes before serving.

Notes

  • Squeeze as much liquid as possible from the thawed spinach; excess water will make the filling runny.
  • If you are making this ahead of time, assemble the entire dish (before baking), cover tightly, and refrigerate for up to 24 hours. Add about 10 minutes to the covered baking time if baking directly from the refrigerator.
  • For a richer flavor, you can substitute 1/2 cup of heavy cream for the egg in the filling mixture.

Nutrition

Find it online: https://cookerykings.com/cheesy-chicken-stuffed-shells-with-spinach/