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Ultimate Cheesy Chicken and Spinach Stuffed Shells Bake

Four baked jumbo pasta shells filled with a creamy mixture, topped with marinara sauce and melted cheese, representing Cheesy Chicken Stuffed Shells with Spinach.
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A recipe for large pasta shells filled with a creamy mixture of shredded chicken, spinach, and three types of cheese, baked in marinara sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 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, plus extra for topping
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 oz jar 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 pasta shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the ricotta cheese, shredded chicken, squeezed dry spinach, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the beaten egg, minced garlic, salt, and pepper. Mix until all ingredients are evenly incorporated.
  4. Spread about 1 cup of the marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked pasta shell with the chicken and spinach filling. Arrange the filled 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 of mozzarella cheese and the extra Parmesan cheese over the top.
  8. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • You can prepare the filling up to 24 hours ahead of time. Store it covered in the refrigerator. Assemble and bake as directed, adding 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, use a blend of cheeses like provolone or fontina instead of some of the mozzarella.
  • Squeeze as much liquid as possible from the thawed spinach; excess water will make the filling runny.

Nutrition

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