Description
Delicious chicken stuffed jumbo pasta shells filled with a creamy mixture of shredded chicken, spinach, ricotta, mozzarella, and Parmesan cheese, baked in a rich and creamy tomato marinara sauce. This comforting Italian-inspired dish is perfect for a satisfying dinner and is garnished with fresh basil for added flavor.
Ingredients
Scale
Pasta and Sauce
- 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)
Stuffed Shell Filling
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a rolling boil. Add jumbo shells one at a time carefully to avoid sticking. Boil the shells slightly less than al dente so they remain firm for stuffing and will finish cooking in the oven. Use a slotted spoon to gently remove the shells and place them on a plate or cutting board to cool.
- Sauté Spinach and Garlic: Heat a medium skillet over medium heat and add the olive oil. Once hot, add minced garlic and cook for about 30 seconds until fragrant. Add baby spinach and sauté until wilted, about 2 minutes. Transfer this mixture to a large mixing bowl.
- Prepare Filling Mixture: To the bowl with spinach and garlic, add shredded cooked chicken, ricotta cheese, mozzarella cubes, ¼ cup Parmesan cheese, egg, kosher salt, and black pepper. Stir thoroughly to combine all ingredients evenly. Taste and adjust seasoning as needed. Set aside.
- Make Creamy Tomato Sauce: In the same skillet used for spinach, add marinara sauce and heavy cream. Bring to a boil, then reduce heat to simmer. Stir in the remaining ¼ cup Parmesan cheese until melted and season with salt and pepper to taste. Remove from heat.
- Stuff Shells: Pour the creamy tomato sauce evenly into a 9×12-inch baking dish. Using a spoon or your hands, fill each jumbo shell with the prepared chicken and spinach mixture. Arrange the stuffed shells in the baking dish in a single layer.
- Add Cheese and Bake: Sprinkle the shredded mozzarella cheese over the arranged stuffed shells. Bake in the preheated oven uncovered for 25-30 minutes, or until the sauce is hot and bubbly and the cheese is melted and slightly golden.
- Garnish and Serve: Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with fresh basil leaves if desired, then serve warm and enjoy your delicious chicken stuffed shells!
Notes
- Jumbo shells should be boiled slightly less than al dente to prevent tearing when stuffing.
- Using fresh mozzarella cubes in the filling adds creaminess and texture.
- The creamy tomato sauce elevates the dish by balancing acidity with richness from the heavy cream and Parmesan.
- Feel free to substitute spinach with kale or other leafy greens for variation.
- This dish pairs well with a simple green salad or garlic bread for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 554 kcal
- Sugar: 5 g
- Sodium: 1070 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 137 mg
