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Chicken and Spinach Stuffed Shells

Cheesy chicken and spinach stuffed jumbo shells baked in marinara for a comforting family-friendly casserole.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 8 servings

Ingredients

  • 1 box (12-ounce) uncooked jumbo pasta shells
  • 2 cups chopped cooked chicken
  • 2 cups fresh chopped spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 container (15 oz) ricotta cheese
  • 2 packages (8 oz each) cream cheese, softened
  • 1 package (5 oz) shredded Parmesan cheese about 1 2/3 cups
  • 1 large egg, lightly beaten
  • 1 Tablespoon dried parsley flakes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded mozzarella cheese, divided reserve 1 cup for topping
  • 1 jar (26 oz) prepared spaghetti sauce use more if you prefer it saucier

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease two 9x13-inch baking dishes.
  • Cook the jumbo pasta shells according to package directions until al dente; avoid overcooking so shells hold their shape. Drain and spread shells in a single layer on a baking sheet or cutting board so they don't stick.
  • In a large bowl, combine the chopped cooked chicken, chopped spinach, chopped onion, minced garlic, ricotta, softened cream cheese, shredded Parmesan, beaten egg, dried parsley, Italian seasoning, salt, pepper, and 1 cup of the shredded mozzarella. Stir until evenly combined.
  • Fill each shell with the chicken and cheese mixture. For an easier method, spoon the filling into a gallon zip-top bag, snip off a corner, and pipe the filling into the shells.
  • Spread half of the spaghetti sauce across the bottom of the prepared baking dishes. Arrange the filled shells over the sauce in a single layer, then spoon the remaining sauce over the shells.
  • Cover the dishes tightly with heavy-duty aluminum foil and bake for 40 minutes. If freezing one pan for later, freeze at this stage and include the reserved mozzarella to add when baking.
  • Remove the foil, sprinkle the remaining 1 cup of mozzarella over the shells, and bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • 9×13 baking dish
  • Aluminum Foil
  • baking sheet or cutting board
  • zip-top bag (optional)
  • Spoon or small spatula

Notes

  • Do not overcook shells or they may tear when filling.
  • For easier filling, pipe the mixture using a zip-top bag with the corner snipped.
  • Freeze one assembled pan before baking if making ahead; add reserved mozzarella when baking.
  • Use extra sauce if you prefer a saucier casserole.