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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.

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

Instructions

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

Notes

  • Substitute Alfredo sauce for a creamier variation.
  • Use rotisserie chicken for convenience.
  • Thaw and drain frozen spinach thoroughly before using.
  • Can be assembled a day ahead and refrigerated before baking.
  • Freezes well unbaked for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/garlic-chicken-spinach-stuffed-shells/