Name: Garlic Chicken & Spinach Stuffed Shells
Prep time: 20 min
Cook time: PT-491931H42M56S
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells; 2 cups cooked chicken, shredded; 1 tablespoon olive oil; 3 cloves garlic, minced; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese; 1 egg; 2 cups marinara sauce; 1/2 teaspoon Italian seasoning; Salt to taste; Black pepper to taste; Fresh parsley for garnish

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I love making Garlic Chicken & Spinach Stuffed Shells when I want a cozy, comforting pasta dish that feels hearty and satisfying. I fill tender jumbo shells with a creamy garlic chicken and spinach mixture, then bake everything in a rich sauce until bubbly and golden.

Why You’ll Love This Recipe

I enjoy how flavorful the garlic-infused filling turns out, especially combined with tender chicken and wilted spinach. I like how the creamy cheese mixture melts beautifully inside each shell. I also appreciate that this dish is perfect for family dinners, meal prep, or even entertaining guests. Whenever I want a baked pasta dish that feels both comforting and impressive, this is one I happily prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1/2 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Fresh parsley for garnish

Directions

I preheat the oven to 375°F (190°C).
I cook the jumbo shells according to package instructions until al dente, then drain and set aside to cool slightly.
In a skillet, I heat olive oil and sauté the minced garlic until fragrant.
I add the chopped spinach and cook until wilted, then remove from heat.
In a mixing bowl, I combine shredded chicken, sautéed spinach and garlic, ricotta, half of the mozzarella, Parmesan, egg, Italian seasoning, salt, and black pepper.
I spread a thin layer of marinara sauce on the bottom of a baking dish.
I spoon the chicken and spinach mixture into each shell and arrange them in the dish.
I pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the mozzarella on top.
I cover the dish with foil and bake for 20 minutes, then uncover and bake for another 10–15 minutes until bubbly and lightly golden.
I let the dish rest for a few minutes before garnishing with fresh parsley and serving.

Servings and Timing

I usually get about 4 to 6 servings from this recipe.

Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: About 55 minutes

Variations

I sometimes use Alfredo sauce instead of marinara for a creamier version. When I want extra vegetables, I add finely chopped mushrooms to the filling. If I prefer a richer flavor, I substitute part of the ricotta with cream cheese. I also enjoy adding a pinch of red pepper flakes for a little heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm portions in the oven at 350°F (175°C) or in the microwave until heated through. I can also assemble the dish ahead of time and refrigerate it before baking. This recipe freezes well, so I sometimes freeze it unbaked and thaw it overnight in the refrigerator before cooking.

FAQs

Can I use rotisserie chicken?

I like using rotisserie chicken because it saves time and adds extra flavor.

Can I make this dish ahead of time?

I often assemble the shells a day in advance, cover them tightly, and refrigerate until ready to bake.

How do I keep the shells from tearing?

I cook them just until al dente and handle them gently when stuffing.

Can I substitute frozen spinach?

I can use frozen spinach, but I make sure to thaw and squeeze out excess moisture first.

What side dishes pair well with this recipe?

I enjoy serving it with garlic bread and a simple green salad.

Conclusion

I truly enjoy making Garlic Chicken & Spinach Stuffed Shells because they combine creamy, savory flavors in every bite. The tender pasta, flavorful filling, and bubbling cheese topping create a dish that feels warm and comforting. Whenever I want a dependable baked pasta recipe, this is one I gladly turn to.

Garlic Chicken & Spinach Stuffed Shells

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Tender jumbo pasta shells stuffed with creamy garlic chicken and spinach, baked in marinara sauce and topped with melted mozzarella until bubbly and golden.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes
Yield: 4–6 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

20 jumbo pasta shells
2 cups cooked chicken, shredded
1 tablespoon olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1/2 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Fresh parsley for garnish

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Instructions

Preheat oven to 375°F (190°C).
Cook jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant.
Add chopped spinach and cook until wilted. Remove from heat.
In a bowl, combine shredded chicken, spinach mixture, ricotta, half the mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
Spread a thin layer of marinara sauce in the bottom of a baking dish.
Fill each shell with the chicken mixture and arrange in the dish.
Top with remaining marinara sauce and sprinkle with remaining mozzarella.
Cover with foil and bake for 20 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
Let rest for a few minutes, garnish with parsley, and serve.