Chicken and Spinach Stuffed Shells
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Italian
Chicken and Spinach Stuffed Shells
Description
This recipe features pasta shells cooked just until tender to avoid tearing, filled with a savory mixture of chopped cooked chicken, fresh chopped spinach, ricotta, cream cheese, Parmesan, and seasonings such as Italian herbs, salt, and pepper. An egg is mixed in as a binder, and mozzarella is folded into the filling to enhance the texture.
The shells are assembled in greased baking dishes spread with tomato sauce, with more sauce and mozzarella layered on top. Covered and baked at 350°F for 40 minutes, the dish develops a bubbly, cheesy crust and a creamy interior. The recipe provides an option to freeze prepared pans before baking, including additional mozzarella to add when cooking from frozen.
The use of fresh spinach adds color and mild flavor, while the combination of cheeses creates a rich, creamy texture inside the pasta. The finished dish serves as a hearty entrée suitable for family meals.
Ingredients
- 1 jumbo pasta shells uncooked, 12-ounce box
- 2 cups chicken cooked, chopped
- 2 cups spinach fresh chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 (15oz) ricotta cheese container
- 2 cream cheese softened, 8oz package
- 1 Parmesan Cheese shredded, 5oz package (about 1 2/3 cups
- 1 egg large, lightly beaten
- 1 Tablespoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1/2 /2 teaspoon salt
- 1/2 /2 teaspoon black pepper
- 2 cups mozzarella cheese shredded, divided
- 1 spaghetti sauce prepared, 26oz jar, usage optional
Instructions
- Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
- Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
- In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
- Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
- Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
- Makes 8-10 servings.
User Reviews
Overall Rating
4.6
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