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Chicken & Spinach Stuffed Shells 🍝
Stuffed shells always feel like a hug from the kitchen to me. Jumbo pasta shells filled with tender chicken, spinach, and a creamy three-cheese mix, baked in a bright homemade tomato sauce until the whole thing is bubbling. It is a little bit of a project, but mostly hands-off once it is in the oven, and it makes Mom and Nonna feel close every time. Make one pan for company and one for leftovers all week.
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Ingredients
- 1 lb jumbo pasta shells
- 1 lb chicken breast cut into small cubes, seasoned with 1tsp onion powder, 1tsp garlic powder, 1tsp paprika, 1tsp salt and pepper
- 3 tbsp olive oil divided
- 2 tbsp butter
- 1/2 white/yellow onion finely chopped
- 1/2 shallot finely chopped
- 4 garlic cloves minced
- 4 garlic cloves sliced
- 3 cups fresh spinach chopped
- juice of 1/2 lemon
- 1 28 oz can whole tomatoes crushed by hand
- 1 tsp Calabrian chili oil
- 8 basil leaves
For the Filling
- 1 16oz container whole milk ricotta cheese
- 2.5 cups mozzarella cheese shredded
- 1 cup parmesan cheese grated
- 1 egg
- 6 basil leaves chopped
- 1 tsp salt and pepper
- pinch of nutmeg
Instructions
- Preheat oven to 350 degrees. Begin to boil a pot of salted pasta water.
- In a large, deep pan, add 2tbsp olive oil and 1tbsp butter and heat on medium-high heat. Add seasoned chicken and cook for about 2-3 minutes on each side. Remove from pan.
- Lower heat to medium. In the same, deep pan chicken was cooked in, add 1tbsp of olive oil, onions, and shallots with a sprinkle of salt and cook until softened for about 2-3 minutes. Add minced garlic and cook another 30 seconds. Stir in chopped spinach with the juice of 1/2 a lemon and cook until wilted for 1-2 minutes. Remove from the pan, and squeeze out any excess juice from spinach.
- In the same pan, add 1tbsp olive oil, 8 basil leaves, sliced garlic and Calabrian chili oil. Let it sizzle for a few minutes together, stirring and being careful to not allow garlic to burn.
- Add can of tomatoes and season with 1tsp salt. Stir and reduce heat to low, cover and simmer for 10 minutes.
- In the meantime, cook pasta shells 2 minutes less than what the package says (this is typically about 8 minutes). Drain and immediately rinse with cold water to stop the shells from cooking. Drizzle a little olive oil to prevent sticking and set aside in a single layer on a baking sheet.
- In a large bowl, mix cooked chicken, ricotta cheese, 1.5 cups of mozzarella, 1 cup parmesan cheese, an egg, cooked spinach, basil and salt and pepper.
- Stuff each shell with 2tbsp of chicken/ricotta filling. In a baking dish, spread a thin layer of tomato sauce on the bottom. Then arrange stuffed shells into the dish.
- Pour remaining tomato sauce directly over the shells, then cover with remaining 1 cup of mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and finish under the broiler for 1-2 minutes until golden and bubble. Enjoy!
Nutrition
Tips for Making This Recipe
Cook the shells just to al dente; they finish cooking in the oven, and slightly firm shells are much easier to stuff without tearing.
Squeeze the spinach really dry before mixing it in so the filling stays thick and does not water down the cheese.
Use a spoon or a piping bag to fill the shells quickly and neatly without making a mess.
Spread sauce on the bottom of the dish and over the top so the shells stay tender and saucy, then finish with mozzarella.
Frequently Asked Questions
Can I make stuffed shells ahead of time?
What can I use instead of chicken?
How do I keep the shells from sticking together?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A 9×13 baking dish
- A piping bag (or a zip-top bag) for easy filling
- A box grater for fresh mozzarella and parm
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