Chicken Spinach and Feta Stuffed Shells
Indulge in the comforting flavors of Chicken Spinach and Feta Stuffed Shells, a hearty and satisfying baked pasta dish that's perfect for family dinners or special occasions. Jumbo pasta shells are generously filled with a creamy mixture of shredded chicken, sautéed spinach, ricotta, and tangy feta cheese, seasoned with garlic and Italian herbs for a burst of flavor in every bite. Smothered in marinara sauce and topped with melty mozzarella and parmesan, this oven-baked delight comes together in under an hour and serves as the ultimate crowd-pleaser. With its perfect balance of protein, greens, and rich cheeses, this recipe offers an elegant yet approachable twist on classic stuffed shells. Serve it with a crisp side salad or warm garlic bread for a complete meal that's sure to impress!
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 2 cups Cooked shredded chicken
- 2 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese (divided)
- 0.25 cup Grated parmesan cheese
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente according to package instructions. Drain and set aside to cool slightly.
In a skillet over medium heat, heat the olive oil. Add the minced garlic and fresh spinach. Sauté until the spinach is wilted, about 2-3 minutes.
In a large mixing bowl, combine the cooked shredded chicken, sautéed spinach, feta cheese, ricotta cheese, 3/4 cup of shredded mozzarella, grated parmesan, egg, salt, black pepper, and Italian seasoning. Mix until well combined.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with the chicken and spinach mixture and arrange them in the baking dish in a single layer.
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 6122 mg | 266% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.2 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3367 mg | 259% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
