Ricotta Spinach Chicken Stuffed Pasta Shells
Elevate your weeknight dinner game with these irresistible Ricotta Spinach Chicken Stuffed Pasta Shells, a comforting yet elegant dish that’s perfect for family meals or entertaining guests. Jumbo pasta shells are generously packed with a creamy, flavorful filling made from tender shredded chicken, velvety ricotta cheese, and sautéed fresh spinach, all enhanced with Parmesan, garlic, and Italian seasoning. Nestled in a rich layer of marinara sauce and topped with melty mozzarella, these shells bake to perfection for a dish that’s both hearty and indulgent. Ready in just over an hour, this recipe is easy to prepare and yields six servings of satisfying Italian-inspired deliciousness. Serve with a crisp side salad or garlic bread for a complete, restaurant-worthy experience right at home!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Cooked chicken, shredded
- 1.5 cups Ricotta cheese
- 2 cups Fresh spinach, chopped
- 0.5 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Eggs
- 3 cloves Garlic, minced
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 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 according to the package instructions, but remove them 1-2 minutes before they are fully cooked to ensure they stay firm. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta cheese, shredded chicken, sautéed spinach, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with about 2-3 tablespoons of the ricotta-chicken mixture and arrange them in the baking dish, open side up.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh basil, if desired.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 5059 mg | 220% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.4 g | ||
| Protein | 275.4 g | 551% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3854 mg | 296% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2573 mg | 55% | |
*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.
