There’s something about a cozy night in that calls for a comforting dish, and Chicken and Spinach Stuffed Shells are the perfect answer. Imagine tender jumbo pasta shells filled with a creamy mixture of shredded chicken, fresh spinach, and a blend of cheeses, all baked to bubbly perfection in a rich marinara sauce. This dish not only fills your belly but also warms your heart. It’s an ideal meal for busy weeknights or a relaxed weekend dinner with family and friends. Let’s dive into this delectable recipe that is sure to become a staple in your kitchen!
Why I Love This Recipe
Chicken and Spinach Stuffed Shells are a delightful combination of flavors and textures. The soft pasta shells cradle a creamy, cheesy filling that is both satisfying and nutritious. The addition of spinach not only boosts the nutritional value but also adds a lovely pop of color. Plus, this recipe is incredibly versatile! You can easily customize it based on what you have on hand or your dietary preferences. Whether you’re feeding a crowd or just indulging yourself, these stuffed shells are a winner every time.
Ingredients at a Glance
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for greasing
Must-Have Equipment
- Large pot for boiling pasta
- Baking dish (9×13 inch recommended)
- Mixing bowl for the filling
- Wooden spoon or spatula for mixing
- Measuring cups and spoons
- Aluminum foil for covering the dish while baking
Chicken and Spinach Stuffed Shells, Made Easy
Step 1: Prepare the Pasta
Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the jumbo pasta shells. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain the shells and rinse them under cold water to stop the cooking process. Set them aside on a clean kitchen towel to dry.
Step 2: Make the Filling
In a large mixing bowl, combine the shredded chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, minced garlic, Italian seasoning, egg, salt, and pepper. Use a wooden spoon to mix everything together until well combined. This filling is creamy, flavorful, and packed with protein!
Step 3: Assemble the Shells
Preheat your oven to 375°F (190°C). Grease your baking dish with a drizzle of olive oil. Take a cooked shell and carefully spoon a generous amount of the chicken and spinach filling into each shell. Place the stuffed shells seam side up in the prepared baking dish. Repeat until all shells are filled.
Step 4: Add the Sauce
Pour the marinara sauce evenly over the stuffed shells, making sure each shell is coated. This will keep them moist and flavorful during baking. Sprinkle the remaining mozzarella cheese on top for that gooey, cheesy finish.
Step 5: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. The aroma will be irresistible!
Seasonal Twists
- Fall: Add roasted butternut squash or pumpkin to the filling for a seasonal twist.
- Spring: Incorporate fresh herbs like basil or parsley to brighten the flavors.
- Summer: Swap the spinach for kale or add diced tomatoes for a fresh touch.
- Winter: Mix in some cooked, diced mushrooms for a hearty, earthy flavor.
Little Things that Matter
Cooking is as much about the little details as it is about the big picture. Here are some tips to elevate your Chicken and Spinach Stuffed Shells:
- Make sure to season your filling well; it’s the heart of the dish!
- Don’t skip the step of rinsing the shells; it prevents them from sticking together.
- Use homemade marinara sauce if possible for an extra depth of flavor.
- Let the dish rest for a few minutes after baking; it will help the filling set and make serving easier.
Keep It Fresh: Storage Guide
Leftover Chicken and Spinach Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. If you want to freeze the shells, assemble them in the baking dish without baking, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
Reader Questions
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Store-bought rotisserie chicken is a great time-saver and adds fantastic flavor to your stuffed shells. Just shred the meat and incorporate it into the filling mixture.
What can I substitute for ricotta cheese?
If you’re not a fan of ricotta, you can use cottage cheese, cream cheese, or even a dairy-free alternative like tofu blended until smooth. Each will give a different texture but will work nicely in this dish.
How do I make this recipe vegetarian?
To make Chicken and Spinach Stuffed Shells vegetarian, simply omit the chicken and consider adding more vegetables such as mushrooms, zucchini, or bell peppers to the filling. You could also increase the amount of cheese for a creamier texture.
Can I prepare these shells ahead of time?
Yes! You can assemble the Chicken and Spinach Stuffed Shells a day in advance. Just cover them with foil and store them in the fridge. When you’re ready to bake, add a few extra minutes to the baking time, as they will be cold from the refrigerator.
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Final Thoughts
Chicken and Spinach Stuffed Shells are not just a meal; they’re an experience. The combination of flavors, the warmth of the cheese, and the satisfaction of a hearty dish make them perfect for any occasion. As you prepare this dish, feel free to add your personal touch with herbs, spices, or additional veggies. Whether you’re serving them for a family dinner or enjoying them by yourself, these stuffed shells will undoubtedly bring joy to your table. So, roll up your sleeves and get ready to savor every delicious bite!
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Chicken and Spinach Stuffed Shells
Ingredients
- 12 pieces jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 piece egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- for greasing Olive oil
Instructions
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the jumbo pasta shells. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain the shells and rinse them under cold water to stop the cooking process. Set them aside on a clean kitchen towel to dry.
- In a large mixing bowl, combine the shredded chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, minced garlic, Italian seasoning, egg, salt, and pepper. Use a wooden spoon to mix everything together until well combined.
- Preheat your oven to 375°F (190°C). Grease your baking dish with a drizzle of olive oil. Take a cooked shell and carefully spoon a generous amount of the chicken and spinach filling into each shell. Place the stuffed shells seam side up in the prepared baking dish. Repeat until all shells are filled.
- Pour the marinara sauce evenly over the stuffed shells, making sure each shell is coated. Sprinkle the remaining mozzarella cheese on top for that gooey, cheesy finish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Equipment
- Large pot for boiling pasta
- Baking dish (9x13 inch recommended)
- Mixing bowl for the filling
- Wooden spoon or spatula for mixing
- Measuring cups and spoons
- Aluminum foil for covering the dish while baking
Notes
- Season your filling well; it’s the heart of the dish!
- Rinse the shells to prevent sticking together.
- Use homemade marinara sauce for extra flavor.
- Let the dish rest after baking for easier serving.
