Ingredients

For the Stuffed Shells

• 24 jumbo pasta shells
• 2 cups cooked shredded chicken
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1½ cups ricotta cheese
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

For the Sauce

• 3 cups marinara sauce
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)

Optional Garnishes

• Fresh basil
• Chopped parsley
• Extra Parmesan cheese
• Red pepper flakes

Instructions

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente. Drain and rinse with cool water to stop the cooking process. Arrange the shells on a baking sheet or drizzle with a little olive oil to prevent sticking.

Step 2: Prepare the Filling

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the chopped spinach and cook for 2–3 minutes, just until wilted. Remove from the heat and allow it to cool slightly.

In a large mixing bowl, combine the shredded chicken, cooked spinach, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, onion powder, garlic powder, salt, black pepper, and parsley. Mix until the filling is smooth and evenly combined.

Step 3: Prepare the Sauce

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the marinara sauce, Italian seasoning, and crushed red pepper flakes if using. Simmer for 5 minutes, stirring occasionally.

Spread about 1½ cups of the marinara sauce evenly across the bottom of a 9×13-inch baking dish.

Step 4: Fill the Shells

Using a spoon or small cookie scoop, generously fill each cooked pasta shell with the chicken and spinach mixture.

Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.

Step 5: Add the Remaining Sauce and Cheese

Pour the remaining marinara sauce over the stuffed shells, making sure they are evenly covered.

Sprinkle the remaining ½ cup mozzarella cheese over the top, followed by a little extra Parmesan cheese if desired.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in a 375°F (190°C) preheated oven for 25 minutes.

Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Allow the stuffed shells to rest for 5 minutes before serving.

Step 7: Serve

Garnish with fresh basil, chopped parsley, extra Parmesan cheese, and a pinch of red pepper flakes if desired.

Serve warm with garlic bread, a crisp green salad, or roasted vegetables.

Tips for the Best Garlic Chicken & Spinach Stuffed Shells

• Cook the pasta shells just until al dente so they don’t tear while filling.
• Cool the shells before stuffing for easier handling.
• Squeeze excess moisture from the cooked spinach to prevent a watery filling.
• Use rotisserie chicken for a quick and flavorful shortcut.
• Freshly grated Parmesan provides the best flavor.
• Cover the dish while baking to keep the shells moist, then uncover to brown the cheese.
• Let the dish rest before serving so the filling sets properly.

Delicious Variations

Alfredo Stuffed Shells

Replace the marinara sauce with creamy Alfredo sauce.

Buffalo Chicken Shells

Mix buffalo sauce into the filling and top with mozzarella and blue cheese crumbles.

Mushroom & Chicken Shells

Add sautéed mushrooms to the filling for extra savory flavor.

Three-Cheese Shells

Include provolone or fontina cheese for an extra cheesy filling.

Spicy Garlic Shells

Add diced jalapeños or extra crushed red pepper flakes.

Broccoli Chicken Shells

Mix chopped steamed broccoli into the filling for added vegetables.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days.

To freeze, assemble the shells without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Reheat covered in a 350°F (175°C) oven until hot throughout.

Serving Suggestions

Garlic Chicken & Spinach Stuffed Shells pair perfectly with:

• Garlic bread
• Caesar salad
• Roasted broccoli
• Steamed green beans
• Italian bread
• Tomato basil soup
• Grilled asparagus
• Antipasto salad
• Roasted zucchini
• Garlic butter mushrooms

Nutrition Information (Per Serving)

• Calories: 520
• Protein: 36g
• Carbohydrates: 38g
• Fat: 25g
• Saturated Fat: 11g
• Cholesterol: 115mg
• Sodium: 760mg
• Fiber: 4g
• Sugar: 7g
• Calcium: 30% DV
• Iron: 15% DV
• Potassium: 620mg