![For this dish, you need simple and fresh items. The main ingredients include: - 20 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 Parmesan cheese, grated - 1 egg, beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a tasty meal. The chicken brings protein, while the spinach adds nutrients. The cheeses create a creamy texture that makes each bite rich and satisfying. You can enhance your stuffed shells with a few extras. Consider adding: - 1 teaspoon Italian seasoning - Red pepper flakes for a little spice - Fresh herbs like parsley or oregano These optional ingredients can boost the flavors and make your dish unique. They allow you to customize your meal based on your taste. To make cooking easier, use the right tools. Here are some recommended items: - Large pot for boiling pasta - Mixing bowl for the filling - Baking dish (9x13 inches) - Spoon or spatula for mixing - Aluminum foil to cover the dish Having these tools ready will help you cook smoothly. Good tools make the process fun and keep your kitchen organized. For the full recipe, check out the guidelines that include every step you need. Start by preheating your oven to 375°F (190°C). Next, cook the jumbo pasta shells. Follow the package instructions and boil them until they are al dente. This means they should still have a slight firmness. Drain the shells and set them aside to cool for a few minutes. You want to make sure they are easy to handle. In a large mixing bowl, add the cooked chicken. Shred it into small pieces. Then, add the chopped fresh spinach. Mix in the ricotta cheese, half of the mozzarella cheese, and grated Parmesan cheese. Next, crack an egg into the bowl and add garlic powder, onion powder, salt, and pepper. Stir everything together until it is well combined. This filling is packed with flavor and nutrients. Now it's time to stuff the pasta shells. Take each shell and fill it with the chicken and spinach mixture. Place the stuffed shells in a 9x13 inch baking dish. Once all the shells are filled, pour marinara sauce evenly over them. Sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil and place it in the oven. Bake for 25 minutes. After that, take off the foil and bake for an extra 10-15 minutes. The cheese should become bubbly and golden. Let the dish sit for 5 minutes before serving. Garnish with fresh basil leaves for a nice touch. You can find the Full Recipe [here]. Cooking pasta shells may seem simple, but a few tricks help. Always cook the shells until they are al dente. This way, they stay firm and hold the filling well. Follow the package instructions for timing. After cooking, drain the shells and rinse them with cold water. This stops the cooking and keeps them from sticking together. Stuffing shells can get messy, but practice makes perfect. Use a spoon or a piping bag to fill each shell. Fill them generously but avoid overstuffing. This helps the shells stay intact while baking. Place the shells in your baking dish with the opening facing up. This way, they soak up the sauce and flavors better. Once your stuffed shells are ready, serve them hot. They pair well with a fresh salad or garlic bread. You can also sprinkle some extra Parmesan cheese on top for added flavor. For drinks, a light white wine or sparkling water makes a nice choice. Want to try something different? Add a side of roasted vegetables for a colorful plate. For the full recipe, check out the [Full Recipe]. {{image_2}} If you want a vegetarian spin on this dish, swap the chicken for more veggies. Use mushrooms, zucchini, or bell peppers. You can also add more spinach or even kale for extra greens. For the cheese, you might try using cottage cheese instead of ricotta. This will keep the dish creamy and delicious without meat. You can change up the protein in these stuffed shells to suit your taste. Ground turkey or beef works well. If you prefer seafood, cooked shrimp or crab meat adds a nice twist. Just make sure to cook any raw meat before mixing it with the other filling ingredients. This way, everything cooks evenly in the oven. While marinara sauce is a classic choice, feel free to get creative with your sauce. Try Alfredo sauce for a rich and creamy taste. A pesto sauce can add a fresh and herby flavor. For a spicy kick, a arrabbiata sauce can bring heat to the dish. You can even mix sauces for a unique blend that makes your meal stand out. For the full recipe, check out the instructions above. After enjoying your Chicken and Spinach Stuffed Shells, store any leftovers promptly. Use an airtight container to keep them fresh. Place the shells in a single layer if possible. This way, they won't stick together. Store them in the fridge for up to three days. Always check for signs of spoilage before eating. Freezing is a great option for meal prep. To freeze, let the stuffed shells cool completely. Then, place them in a freezer-safe container or a zip-top bag. Make sure to label the bag with the date. They can last up to three months in the freezer. For best results, freeze them before baking. This keeps the flavors fresh. When you’re ready to enjoy your frozen stuffed shells, there are easy ways to reheat them. For frozen shells, thaw them overnight in the fridge. Preheat your oven to 375°F (190°C). Place the shells in a baking dish and cover with foil. Bake for about 25 minutes. If they are refrigerated, bake for about 15 minutes. Check with a fork to make sure they are hot in the center. Enjoy your tasty meal! Yes, you can make Chicken and Spinach Stuffed Shells ahead of time. You can prepare them and then store them in the fridge before baking. This saves time on busy days. Just cover the dish with foil and keep it in the fridge for up to 24 hours. When you are ready to eat, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. If you don’t have ricotta cheese, there are great substitutes. You can use cottage cheese, cream cheese, or even Greek yogurt. Each of these will change the flavor a bit. Cottage cheese gives a nice texture. Cream cheese adds a rich taste. Greek yogurt makes it creamy and tangy. Choose one based on what you like. Stuffed shells can last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and prevents odors from other foods. When you reheat them, make sure they are warmed all the way through. Enjoy your tasty meal again! For the complete recipe, check out the Full Recipe. Chicken and spinach stuffed shells are a great dish to make at home. We covered the main ingredients, optional flavors, and tools to use. You learned how to prepare, fill, and bake your shells perfectly. Plus, I shared tips for storing leftovers and meal prep. You can even experiment with variations and find what you love most. Use this guide to enjoy a delicious meal with ease. Now, it's time to get cooking and savor each bite!](https://lisadishes.com/wp-content/uploads/2025/06/c9318db0-5624-4189-a6be-1e769a360590-250x250.webp)
Chicken and Spinach Stuffed Shells
Delight your family with these Cheesy Chicken & Spinach Stuffed Shells that are sure to impress! This easy recipe combines tender jumbo pasta shells filled with a creamy mixture of chicken, spinach, and three types of cheese, all baked to perfection in rich marinara sauce. Perfect for a cozy dinner, these stuffed shells are as delicious as they are comforting. Click to explore the full recipe and bring cheesy goodness to your table!