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Cheesy Chicken and Spinach Stuffed Shells with Creamy Tomato Sauce

Four baked jumbo pasta shells filled with shredded chicken and spinach, covered in marinara and melted cheese for Cheesy Chicken Stuffed Shells.
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A recipe for jumbo pasta shells filled with a mixture of cooked chicken, spinach, and three cheeses, baked in a creamy tomato sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken (rotisserie or breast)
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 15 oz ricotta cheese, whole milk preferred
  • 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 oz jar marinara sauce
  • 1/2 cup heavy cream
  • 1/4 cup water

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse immediately with cold water to stop cooking and prevent sticking. 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, beaten egg, parsley, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated into the filling.
  4. In a separate medium bowl, whisk together the marinara sauce, heavy cream, and water until smooth. This creates your creamy tomato sauce base.
  5. Pour half of the creamy tomato sauce mixture into the bottom of the prepared baking dish, spreading it evenly.
  6. Carefully stuff each cooked shell with the chicken and cheese filling. Place the filled shells seam-side up in a single layer over the sauce in the baking dish.
  7. Pour the remaining half of the sauce evenly over the stuffed shells.
  8. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top layer of sauce and shells.
  9. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  10. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  11. Let the dish rest for 5 minutes before serving.

Notes

  • To prepare the spinach, thaw it completely and press out as much liquid as possible using paper towels or a clean kitchen towel. Excess water will make the filling runny.
  • When stuffing the shells, use a small spoon or your fingers. Do not overfill the shells, as they may break when you place them in the dish.
  • If you prefer a richer sauce, substitute half of the marinara sauce with Alfredo sauce.
  • You can prepare the entire dish, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time if baking from cold.

Nutrition

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