Chicken Stuffed Shells With Spinach Recipe

I can’t stress how easy this recipe is to make. Just cook your pasta shells, mix together the filling, stuff it into the shells, and bake! Seriously, my kids think these chicken stuffed jumbo shells are the best thing ever. It’s one of the only ways I can get them to eat their greens without complaining. And let me be real: anything with cheese is just better!

What’s in This Chicken Stuffed Shells with Spinach Recipe?

This recipe is one of the very few exceptions to my “no more than 10 ingredients” rule. BUT, with good reason! It’s just too delicious to limit the ingredients, and the process is still incredibly easy.

Jumbo Pasta Shells: These are the base of the dish and will hold all the yummy filling. Garlic: Fresh garlic cloves infuse the filling with unbeatable flavor. Baby Spinach: I always opt for baby spinach because it’s more tender and less bitter than regular spinach. Olive Oil: Used to saute the garlic and spinach for extra flavor. Shredded Chicken: Either use leftover rotisserie chicken or make your own shredded chicken in the Instant Pot. So long as it’s cooked and shredded, you’re good to go. Ricotta: Use whole-milk ricotta for the creamiest texture. Mozzarella: Use fresh, cubed mozzarella in the filling and shredded mozzarella to top the shells. Parmesan: Grated parmesan adds a nice nutty flavor to the filling. Egg: Helps bind the filling together. Spices: Just salt and pepper are needed for these spinach chicken stuffed shells. Marinara Sauce: Adds a nice tangy and saucy element to the recipe. Use your favorite store-bought or homemade marinara sauce. Heavy Cream: Mixes with the marinara to create a creamy sauce. Basil: Garnish with fresh basil to tie everything together (optional).

How to Store and Reheat

I store my leftovers in an air-tight container in the fridge for 3-4 days. You can also cover the entire baking dish in foil and store it in the fridge. When ready to reheat, pop them in a preheated oven (375°F), covered with foil, for about 15 minutes or until heated through.

Notes and Tips

I always cook the whole package of jumbo shells because some will break while boiling – it’s better to have extra shells than not enough! Don’t overcook the shells; they’ll fall apart when you try to stuff them. Cook them until almost al dente (firm but slightly tender). The filling can be made ahead of time and stored in the fridge for up to 2 days.

How to Make Chicken Stuffed Shells Step by Step

Boil a Pot of Water: Season a large pot of water and bring to a rolling boil. Cook the Pasta Shells: Add 10 ounces of jumbo pasta shells one at a time to the water. They might stick together if added all at once. Boil until less than al dente – they’ll finish cooking in the oven. They should be firm enough to stuff with the filling. Using a slotted spoon, remove the shells and place them on a cutting board to cool. Saute Garlic and Spinach: As the shells boil, add 2 teaspoons of olive oil to a medium-sized skillet over medium heat. Add 2 garlic cloves (minced) to the hot oil and cook for 30 seconds. Add 3 cups baby spinach and saute for about 2 minutes until wilted. Pour the garlic and spinach into a large bowl. Make the Filling: To the garlic and spinach mixture, add 2 cups shredded chicken, 1/2 cup whole-milk ricotta, 4 ounces fresh mozzarella (cubed), 1/2 cup grated Parmesan, 1 egg, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well until combined. Set the filling aside. Make the Tomato Sauce: In the (now empty) pan used to cook the garlic and spinach, add 2 cups marinara sauce and 1/2 cup heavy cream. Bring to a boil, and then reduce to a simmer. Mix in 1/2 cup grated Parmesan cheese until melted, and remove from the heat. Season with salt and pepper to taste. Stuff the Shells: Add the tomato sauce to a 9×12-inch baking dish. Using your hands or a spoon, stuff the chicken filling into the pasta shells and arrange them on top of the tomato sauce in the dish. Top with 1 cup shredded mozzarella cheese. Bake: Put the dish in the oven and bake for 25-30 minutes, until the cheese is melted and bubbly. Top with fresh basil before serving!