Name: Chicken Spinach Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 10 ounces jumbo shells; 2 cups marinara sauce; ½ cup heavy cream; 2 teaspoons olive oil; 2 cloves garlic, minced; ½ cup grated Parmesan cheese, divided; fresh basil (optional, for garnish); 3 cups baby spinach; 2 cups shredded cooked chicken; ½ cup whole-milk Ricotta cheese; 4 ounces mozzarella cheese, cubed; 1 cup shredded mozzarella cheese; 1 large egg; ½ teaspoon kosher salt; ⅛ teaspoon ground black pepper

If you’re on the hunt for a comforting, crowd-pleasing Italian-American dinner, you have to try my Chicken Spinach Stuffed Shells Recipe. I absolutely love how this dish combines tender jumbo pasta shells with a creamy, cheesy filling packed with spinach and shredded chicken, all smothered in a luscious tomato cream sauce. Trust me, you’ll want to keep this recipe in your rotation—it’s one of those meals that feels like a warm hug on a plate!

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Why You’ll Love This Recipe

Comforting and Crowd-pleasing: The cheesy chicken and spinach filling is just irresistible and perfect for family dinners.
Balanced and Flavorful: The cream and marinara sauce combo gives richness without feeling too heavy.
Easy to Prepare Ahead: You can assemble it earlier and pop it in the oven when ready, making mealtime stress-free.
Versatile and Customizable: Swap out the chicken or add your favorite herbs to make it your own.

The image shows a close-up of several round pasta rolls filled with white cheese and green spinach leaves, topped with melted white cheese and fresh basil leaves. The rolls are covered with a bright orange creamy sauce, giving a rich, smooth texture. A silver spoon holds one pasta roll above the others, dripping with the sauce, showcasing its soft and creamy layers. The whole dish sits on a white plate, placed on a white marbled surface. The colors are vibrant with a mix of orange, white, and green, creating a warm and delicious look. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Chicken Spinach Stuffed Shells Recipe plays a key role in building layers of flavor and texture—from the mellow ricotta to the tender shredded chicken and fresh spinach. Here are some tips for picking out the best for your dish.

Jumbo shells: These large pasta shells are perfect for stuffing; just make sure not to overcook them to avoid tearing.
Marinara sauce: Use a good-quality or homemade marinara for the richest tomato flavor.
Heavy cream: Adds the perfect creamy touch to the sauce for that silky texture.
Mozzarella cheese: Both shredded and cubed mozzarella melt beautifully and give great gooeyness.
Fresh basil: Optional but highly recommended as a fresh garnish to brighten the dish.
Olive oil: For sautéing the garlic and spinach, brings out that lovely aroma.
Garlic: Fresh minced garlic is essential for that classic Italian depth.
Baby spinach: Fresh spinach wilts down nicely and adds a subtle earthiness.
Shredded cooked chicken: Using leftover rotisserie chicken works like a charm and saves time.
Ricotta cheese: Whole-milk ricotta keeps the filling creamy and rich.
Parmesan cheese: Divided to mix into the filling and finish the sauce with a salty, nutty punch.
Egg: Helps bind the filling so it stays nicely inside the shells.
Kosher salt and black pepper: Simple seasoning to balance and enhance all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chicken Spinach Stuffed Shells Recipe is flexible—you can easily tailor it to suit your tastes or dietary needs. Here are a few variations I’ve tried or thought about trying.

Meatless option: Swap out the chicken for mushrooms or roasted vegetables for a vegetarian version that’s just as comforting.
Spicy kick: Add a pinch of red pepper flakes to the filling or sauce when you want that extra heat—my family goes crazy for this twist.
Cheese swaps: Use cottage cheese instead of ricotta if you want a lighter texture or add a handful of feta for a tangy surprise.
Greens mix: Instead of just spinach, try a blend of kale and Swiss chard for more texture and nutrients.

How to Make Chicken Spinach Stuffed Shells Recipe

Step 1: Cook the shells to perfection

Start by bringing a large pot of salted water to a rolling boil. Then add the jumbo shells carefully, one by one, which helps prevent them from sticking. It’s important to cook them just shy of al dente—firm enough they don’t tear when handled, but not fully cooked because they’ll finish baking in the oven. Once cooked, use a slotted spoon to gently lift them out and spread them on a cutting board or plate to cool; this keeps them from sticking together as they cool down.

Step 2: Sauté garlic and spinach for that fresh base

While the shells are cooking, heat olive oil over medium heat. Add the minced garlic and let it sizzle for about 30 seconds—you want it fragrant but not browned or burnt. Toss in the baby spinach and sauté until it wilts, around 2 minutes. This step keeps the spinach tender and flavorful without excess moisture. Then transfer this garlicky spinach to a large bowl where the filling magic begins.

Step 3: Mix the creamy, cheesy filling

To your bowl with spinach and garlic, add the shredded cooked chicken, ricotta cheese, cubed mozzarella, a quarter cup of Parmesan, egg, and salt and pepper. Stir everything together gently but thoroughly. I like to taste the mixture here and adjust seasoning, because a well-seasoned filling makes all the difference. The egg helps the filling hold together when baked, so don’t skip it.

Step 4: Prepare the creamy tomato sauce

Using the same pan you cooked the spinach in, pour in the marinara sauce and heavy cream. Bring it up to a boil, then lower the heat to a gentle simmer. Stir in the remaining Parmesan cheese until melted and silky. Give it a final taste and add salt and pepper as needed. This sauce is where the creamy tomato flavor fest is – it’s rich without being too heavy.

Step 5: Assemble and bake delicately

Pour the sauce into a 9×12-inch baking dish, making a cozy bed for the shells. Fill each cooled shell generously with the prepared filling and nestle them snugly into the sauce. Once all are packed and arranged, sprinkle shredded mozzarella on top for that irresistible melted topping. Bake uncovered at 350°F for 25-30 minutes, until bubbly and golden. You’ll love the way the cheese melts and the shells soak up the sauce!

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Pro Tips for Making Chicken Spinach Stuffed Shells Recipe

Don’t Overcook the Shells: Cooking shells slightly less than al dente ensures they won’t fall apart when stuffing and baking.
Squeeze Out Excess Moisture: If your spinach is watery, press it gently in a sieve or with paper towels to avoid soggy filling.
Use Leftover Chicken: Rotisserie or grilled chicken works perfectly and adds great flavor without extra fuss.
Let it Rest Before Serving: Allow the casserole to cool for 5 minutes after baking for cleaner slices and less sauce spill.

How to Serve Chicken Spinach Stuffed Shells Recipe

An oval white plate sits on a white marbled surface, filled with a baked dish showing about two layers. The bottom layer is a bright red tomato sauce spread evenly across the plate. On top are rounded pasta pieces filled with white and green spinach cheese mixture, covered with melted white cheese that has small golden brown spots. Scattered fresh green basil leaves add pops of color on top, with some small green bits mixed in the cheese. The edges of the dish show slight browning from baking. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish these stuffed shells with a sprinkling of fresh basil leaves. It adds such a lovely pop of color and a fresh, peppery note that balances the creamy richness of the dish perfectly. Sometimes, I’ll also add a little extra grated Parmesan right at the table for the cheese lovers in the family.

Side Dishes

This recipe pairs wonderfully with crisp, simple sides like a green salad tossed with lemon vinaigrette or garlic roasted broccoli. For a heartier meal, roasted asparagus or a rustic garlic bread are my go-tos to soak up the extra sauce.

Creative Ways to Present

For special occasions, I’ve arranged the stuffed shells in a circular pattern in a deeper dish, then topped the center with a few cherry tomatoes and basil sprigs—looks stunning when served family-style. You could also sprinkle some toasted pine nuts for a subtle crunch and nutty twist.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container and store beautifully in the fridge for up to 3 days. I find the flavors actually deepen after a day, making for a great next-day lunch or dinner.

Freezing

This recipe freezes very well—before baking, assemble the stuffed shells in a freezer-safe dish, cover tightly with foil, and freeze. When you want to enjoy, thaw overnight in the fridge, then bake as directed. It’s a lifesaver when you want a homemade meal ready in a snap.

Reheating

To reheat leftovers, pop them in the oven at 350°F for about 15-20 minutes until warmed through and bubbly. Cover with foil for the first 10 minutes to prevent the top from drying out, then uncover to let the cheese melt perfectly again.

FAQs

Can I make the filling without chicken for a vegetarian version?

Absolutely! You can easily omit the chicken and add more veggies like mushrooms or roasted zucchini to keep the filling hearty and satisfying while keeping that creamy, cheesy goodness.
Is it okay to use frozen spinach in this recipe?

You can use frozen spinach, but be sure to thaw and squeeze out all excess moisture before adding it to avoid watery filling. Fresh spinach tends to work best for texture and flavor.
Can I prepare this dish a day ahead of time?

Yes! You can assemble the stuffed shells the day before, cover tightly, and refrigerate. Bake them fresh when you’re ready to serve for the best texture and flavor.
What’s the best way to prevent the shells from sticking after boiling?

After boiling, drain the shells carefully and lay them out in a single layer on a lightly oiled tray or plate. This prevents sticking and makes them easier to stuff later.

Final Thoughts

I used to struggle with finding a filling that was both hearty and fresh, but this Chicken Spinach Stuffed Shells Recipe nailed it for me—and it quickly became a family favorite. I love how the flavors come together, and it’s such a satisfying meal whether you’re feeding your kids or impressing guests. Give it a try—you’ll soon discover why I keep coming back to this recipe when I want comfort, ease, and deliciousness all in one dish.