Ingredients
For the Stuffed Shells
- 24 jumbo pasta shells
- 2 cups cooked shredded chicken
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
For the Sauce
- 2 cups Alfredo sauce or marinara sauce
- 2 tablespoons chopped fresh parsley (for garnish)
Equipment
- Large pot
- Large skillet
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Wooden spoon
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente according to the package directions. Drain and rinse with cool water to prevent sticking.
Step 2: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the chopped spinach and cook until wilted. Remove from the heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the shredded chicken, spinach mixture, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Step 3: Assemble the Shells
Preheat the oven to 375°F (190°C).
Spread 1 cup of Alfredo or marinara sauce evenly over the bottom of a greased 9×13-inch baking dish.
Fill each cooked pasta shell generously with the chicken and spinach mixture and arrange them in the baking dish.
Pour the remaining sauce evenly over the stuffed shells and sprinkle with the remaining ½ cup mozzarella cheese.
Step 4: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for 10 minutes, or until the cheese is melted, lightly golden, and the sauce is bubbling around the edges.
Step 5: Garnish and Serve
Remove from the oven and let the stuffed shells rest for 5 minutes.
Sprinkle with fresh parsley and extra Parmesan cheese before serving.
Tips for Success
- Cook the pasta shells just until al dente to prevent tearing.
- Rotisserie chicken makes this recipe quick and convenient.
- Squeeze excess moisture from the spinach if using frozen spinach.
- For extra flavor, add a pinch of crushed red pepper flakes to the filling.
- Let the dish rest for a few minutes before serving to help the filling set.
Serving Suggestions
Serve Garlic Chicken & Spinach Stuffed Shells with:
- Garlic bread
- Caesar salad
- Roasted vegetables
- Steamed broccoli
- Italian bread
- A crisp green salad
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the baking dish in a 350°F (175°C) oven until heated through. Freeze the assembled or baked stuffed shells for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition (Per Serving, Approximate)
- Calories: 510
- Carbohydrates: 35g
- Protein: 36g
- Fat: 24g
- Saturated Fat: 11g
- Fiber: 3g
- Sugar: 4g
- Sodium: 690mg
