Chicken, Ricotta and Spinach Stuffed Shells Recipe

Name: Chicken, Ricotta and Spinach Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 whole Jumbo Pasta Shells; 3 cups Your Favorite Pasta Sauce; 1- 1/2 cup Part-skim Ricotta Cheese; 3/4 cups Shredded Parmesan Or Asiago Cheese; 1/2 cups Chopped Frozen Spinach, Thawed And Squeezed Dry; 1/2 teaspoons Granulated Garlic; 1 cup Cooked Chicken Breast, Chopped; 1/4 cups Fresh Parsley, Chopped; 1 whole Egg, Lightly Beaten; 2 cups Shredded Mozzarella Cheese; Salt And Pepper, to taste

Servings: persons

20 whole Jumbo Pasta Shells
3 cups Your Favorite Pasta Sauce
1- 1/2 cup Part-skim Ricotta Cheese
3/4 cups Shredded Parmesan Or Asiago Cheese
1/2 cups Chopped Frozen Spinach, Thawed And Squeezed Dry
1/2 teaspoons Granulated Garlic
1 cup Cooked Chicken Breast, Chopped
1/4 cups Fresh Parsley, Chopped
1 whole Egg, Lightly Beaten
2 cups Shredded Mozzarella Cheese
Salt And Pepper, to taste

1
Cook the pasta shells for 3 minutes less than the box instructions, then drain and set aside to cool.
2
The pasta will continue to cook in the oven.
3
Preheat oven to 350 F. Pour half of the pasta sauce into a 9x13-inch baking dish, covering the bottom of the pan completely.
4
Set aside.
5
Mix the ricotta, shredded Parmesan/Asiago, spinach, granulated garlic, chicken and half of the parsley in a bowl.
6
Season with salt and pepper to taste.
7
Add the egg into the seasoned mixture and stir to combine.
8
Fill a quart-sized plastic bag with the filling, then cut off one corner of the bag, to create a piping bag.
9
Fill each shell with about 2 tablespoons of filling.
10
Place the stuffed shells seam side down into the baking dish.
11
Top the shells with the rest of the pasta sauce, covering completely.
12
Top the shells with the shredded mozzarella and the remaining parsley.
13
Cover the baking dish with aluminum foil and bake at 350 F for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.

2947

kcal

Calories

Fat

508

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 whole Jumbo Pasta Shells, 3 cups Your Favorite Pasta Sauce, 1- 1/2 cup Part-skim Ricotta Cheese, 3/4 cups Shredded Parmesan Or Asiago Cheese, and more.

Yes, Chicken, Ricotta and Spinach Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Ricotta and Spinach Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions