0 from 51 votes
Chicken Stuffed Shells Recipe with Spinach
Dinner is about to get delicious with these tasty chicken stuffed shells. Jumbo shells are stuffed with chicken, spinach, ricotta, and mozzarella, then baked in marinara sauce for a pasta dinner the whole family will love.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 people
Calories: 554 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 10 ounces jumbo shells
- 2 teaspoons olive oil
- 2 garlic cloves
- 3 cups baby spinach
- 2 cups shredded chicken cooked
- ½ cup whole-milk ricotta
- 4 ounces fresh mozzarella cut into small cubes
- ½ cup grated parmesan divided
- 1 egg
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups marinara sauce
- ½ cup heavy cream
- 1 cup shredded Mozzarella cheese
- Basil for garnish
Instructions
- Preheat oven to 350F.
- Bring a large pot of water to a rolling boil. Season with salt.
- Add jumbo shells one at a time (to prevent them from sticking together). Boil slightly less than al dente. They need to be firm so they don’t break when you stuff them, and they will continue to cook in the oven. Use a slotted spoon to gently remove the shells from the pasta water. Set on a cutting board or large plate to cool.
- While the shells boil, heat a medium-sized skillet over medium heat. Add olive oil. Once the oil is hot, add the garlic. Cook for 30 seconds. Add the spinach, sauté until wilted, about 2 minutes. Transfer spinach and garlic to a large bowl.
- Add shredded chicken, ricotta, fresh mozzarella cubes, ¼ cup parmesan cheese, egg, salt, and black pepper to the spinach and garlic mixture. Stir until combined. Season to taste with salt and pepper. Set aside.
- Add marinara sauce and cream to the same pan you cooked the spinach and garlic in. Bring to a boil then reduce to a simmer. Stir in the rest of the parmesan cheese. Once the cheese has melted, remove from the heat and season to taste with salt and pepper.
- Pour the sauce into a 9x12 inch baking dish (or a similar-sized dish). Use a spoon or your hands to stuff the filling into the shells. Arrange them in the pan. Sprinkle with shredded mozzarella.
- Bake uncovered at 350F until hot and bubbly and the cheese has melted, about 25-30 minutes.
- Garnish with fresh basil
Cup of Yum
Notes
- Storage: Store chicken stuffed shells in an airtight container, or in a dish covered with foil, in the refrigerator for 3-4 days.
- Store chicken stuffed shells in an airtight container, or in a dish covered with foil, in the refrigerator for 3-4 days.
- I like to cook a whole package of jumbo shells as some of them will break during the cooking process. This way you can pick out perfect shells.
Nutrition Information
Calories
554kcal
(28%)
Carbohydrates
43g
(14%)
Protein
35g
(70%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Cholesterol
137mg
(46%)
Sodium
1070mg
(45%)
Potassium
652mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2528IU
(51%)
Vitamin C
10mg
(11%)
Calcium
384mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 554
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 35g | 70% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 137mg | 46% |
| Sodium | 1070mg | 45% |
| Potassium | 652mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2528IU | 51% |
| Vitamin C | 10mg | 11% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.