These Chicken and Spinach Stuffed Shells are the ultimate comfort food—tender pasta shells filled with a savory mix of chicken, ricotta, and spinach, all baked in marinara sauce. They’re surprisingly easy to make and perfect for a crowd or meal prep. You’ll love how these Chicken and Spinach Stuffed Shells deliver a hearty, satisfying dinner with minimal fuss.
Looking for Chicken and Spinach Stuffed Shells inspiration? You'll love what we have! Explore more Savory Combo Recipes recipes or discover our Chicken Breast Recipes favorites.
Why You’ll Love This Chicken and Spinach Stuffed Shells
- Make-Ahead Friendly: Assemble ahead and bake when ready.
- Great for Leftovers: Perfect for using up leftover chicken.
- Crowd-Pleasing Comfort: Cheesy, saucy, and universally loved.
- Flavor & Texture: Creamy filling, tender pasta, and savory sauce.
Ingredients & Tools
- 24 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 15 oz whole milk ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 large egg
- 1 cup mozzarella cheese, shredded (plus ½ cup more for topping)
- ½ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ¼ tsp freshly grated nutmeg
- Salt and black pepper to taste
- 24 oz marinara sauce
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Tools: 9×13 inch baking dish, large pot, mixing bowls, cheesecloth or clean kitchen towel (for spinach)
Notes: Whole milk ricotta gives a richer, creamier filling. A pinch of nutmeg deepens the spinach flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 38 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip squeezing the spinach. This is the single most important step for the filling. Frozen spinach holds a surprising amount of water, and if you don’t squeeze it out thoroughly, you’ll end up with a watery, loose filling that can make your shells soggy.
- Undercook your pasta shells just a bit. You want them to be pliable but still have a firm bite (al dente). They’re going to spend more time in the oven, and if you cook them fully now, they can become mushy later. A little resistance is a good thing!
- Season your filling generously. Taste the ricotta mixture before you start stuffing. Does it need more salt? A bit more pepper? This is your chance to make sure the flavor is spot-on, as it’s harder to adjust once everything is assembled and baked.
- Let the ricotta drain if you have time. If you’re planning ahead, place your ricotta in a fine-mesh strainer over a bowl for 30 minutes to let any excess whey drain off. This results in an even thicker, creamier filling.
How to Make Chicken and Spinach Stuffed Shells
Step 1: Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook for about 9-10 minutes, or until they are just al dente. You’ll notice they’re pliable but still have a slight firmness in the center. Drain them immediately and rinse with cool water to stop the cooking process. This prevents them from sticking together and makes them much easier to handle when stuffing.
Step 2: While the pasta cooks, prepare your filling. In a large mixing bowl, combine the ricotta, shredded chicken, and that thoroughly squeezed-dry spinach. Add the egg, 1 cup of mozzarella, Parmesan, minced garlic, Italian seasoning, and that secret-weapon pinch of nutmeg. Season well with salt and black pepper. Mix everything together until it’s just combined—you don’t want to overwork it. Give it a taste and adjust the seasoning if needed.
Step 3: Now, spread about one cup of the marinara sauce evenly over the bottom of your 9×13 inch baking dish. This creates a saucy bed for the shells to nestle into, preventing them from sticking and ensuring every bite is saucy. You’ll be glad you did this—it’s a simple step with a big payoff.
Step 4: It’s stuffing time! The easiest way to do this is to grab a shell in one hand and a spoon in the other. Fill each shell with a heaping tablespoon of the chicken and spinach mixture, gently pressing it into the cavity. Don’t overstuff them to the point of bursting, but do fill them generously. As you complete each one, place it seam-side up in the baking dish on top of the sauce. They can be nestled in quite snugly.
Step 5: Once all your shells are neatly arranged in the dish, pour the remaining marinara sauce over the top. You don’t have to be perfect here—just drizzle and spread it so most of the shells have some sauce on them. Then, sprinkle the remaining ½ cup of mozzarella cheese evenly over the top. This is what will create that gorgeous, golden-brown, bubbly crust we all love.
Step 6: Cover the baking dish tightly with aluminum foil and bake in a preheated 375°F (190°C) oven for 20 minutes. After that, carefully remove the foil to let the top brown and continue baking for another 5-10 minutes, or until the cheese is melted and beautifully spotted with gold, and the sauce is bubbling around the edges.
Step 7: Once out of the oven, let the dish rest for about 5-10 minutes before serving. I know it’s tempting to dive right in, but this resting time allows the filling to set slightly, making the shells much easier to serve without falling apart. Garnish with fresh chopped basil or parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze unbaked, tightly wrapped, for up to 3 months.
- Reviving: Reheat in oven at 350°F until bubbly, or microwave with a damp paper towel.
Serving Suggestions
Complementary Dishes
- A crisp, green salad with a tangy vinaigrette — The sharpness of the dressing cuts through the richness of the cheesy pasta perfectly, balancing the meal.
- Garlic bread or cheesy breadsticks — It’s almost mandatory, right? Perfect for sopping up any extra sauce left on the plate.
- Roasted asparagus or green beans — A simple, savory vegetable side adds a nice textural contrast and makes the whole plate feel more complete.
Drinks
- A medium-bodied red wine like a Chianti or Sangiovese — The acidity and cherry notes in these wines are a classic pairing with tomato-based Italian dishes.
- A chilled glass of sparkling water with lemon — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- An Italian lager or a light ale — The crisp, clean finish of a good beer is a fantastic counterpoint to the creamy, savory flavors of the shells.
Something Sweet
- Tiramisu — Stay with the Italian theme! The coffee-soaked layers and mascarpone cream are a light yet decadent way to end the meal.
- Lemon sorbet — Its bright, clean, and tart flavor is the ultimate palate-cleanser after a rich and cheesy main course.
- Panna Cotta with a berry coulis — The silky, smooth texture of the panna cotta provides a lovely, gentle contrast to the hearty pasta.
Top Mistakes to Avoid
- Overcooking the pasta shells initially. This is the most common pitfall. Mushy shells can tear easily when stuffing and will become unpleasantly soft after baking. That al dente start is crucial for the perfect final texture.
- Not removing enough moisture from the spinach. I’ve messed this up before too… a wet filling will water down your entire dish, making the sauce thin and the shells soggy. Really take the time to squeeze, squeeze, and squeeze again.
- Overfilling the shells. It’s tempting to pack in as much filling as possible, but an overstuffed shell is prone to splitting open during baking, which can look messy and cause the filling to dry out.
- Skipping the rest time after baking. Cutting into these straight from the oven is a recipe for a sloppy plate. Letting them rest for a few minutes allows everything to firm up just enough for a clean, beautiful serving.
Expert Tips
- Tip: Add a layer of flavor to your sauce. Before spreading it in the dish, sauté a little minced garlic and a pinch of red pepper flakes in olive oil, then warm your store-bought marinara in it. This tiny extra step makes the sauce taste truly homemade.
- Tip: For a golden, restaurant-style top, give it a quick broil. After baking, switch your oven to broil for the last 1-2 minutes, watching it like a hawk. This will give you those perfectly browned, irresistible cheese bubbles.
- Tip: Customize your filling. This recipe is a fantastic base. Feel free to stir in some cooked Italian sausage, swap the Parmesan for Pecorino Romano for a sharper kick, or add a handful of sun-dried tomatoes for a sweet, tangy surprise.
- Tip: Freeze them unbaked for a future meal. Assemble the shells in a freezer-safe dish, but don’t bake it. Wrap it tightly and freeze. When you’re ready, bake from frozen, adding about 20-30 minutes to the covered baking time.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 5-6 cups of fresh spinach. Just wilt it in a pan with a tiny bit of water or oil, let it cool, and then squeeze out every drop of liquid you can—just like you would with the frozen kind. Fresh spinach gives a lovely, vibrant green color and a slightly more delicate flavor.
How long do the leftovers last?
Stored in an airtight container in the refrigerator, your leftover stuffed shells will be delicious for 3-4 days. They reheat beautifully in the microwave, or for a crisper top, in the oven at 350°F until warmed through. The flavors often meld and become even better the next day!
Can I make this vegetarian?
Of course! It’s an easy swap. Simply omit the chicken and increase the spinach to about 16 ounces (two boxes), squeezed dry. You could also add in some sautéed mushrooms or finely chopped artichoke hearts to bulk up the filling and keep it satisfying.
My ricotta filling seems a bit loose. What can I do?
If your filling isn’t holding its shape, don’t panic. You can stir in an extra tablespoon or two of grated Parmesan or even a sprinkle of breadcrumbs to help absorb excess moisture and thicken it up. Chilling the mixture for 15-20 minutes before stuffing can also make it firmer and easier to handle.
What’s the best way to reheat a single serving?
The microwave is quick and easy—cover it with a damp paper towel to reintroduce a bit of steam and prevent the pasta from drying out. For a result that’s closer to freshly baked, reheat it in a toaster oven or conventional oven at 350°F until hot and bubbly, which usually takes 15-20 minutes.
Chicken And Spinach Stuffed Shells
Make the best Chicken and Spinach Stuffed Shells with this easy recipe. Perfect for weeknight dinners or feeding a crowd. Get the step-by-step guide now!
Ingredients
For the shells and filling:
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24 jumbo pasta shells
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2 cups cooked chicken (shredded)
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15 oz whole milk ricotta cheese
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10 oz frozen chopped spinach (thawed and squeezed dry)
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1 large egg
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1 cup mozzarella cheese (shredded (plus ½ cup more for topping))
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½ cup Parmesan cheese (grated)
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2 cloves garlic (minced)
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1 tsp dried Italian seasoning
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¼ tsp freshly grated nutmeg
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Salt and black pepper (to taste)
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24 oz marinara sauce
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2 tbsp fresh basil or parsley (chopped (for garnish))
Instructions
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Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook for about 9-10 minutes, or until they are just al dente. Drain them immediately and rinse with cool water to stop the cooking process.01
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While the pasta cooks, prepare your filling. In a large mixing bowl, combine the ricotta, shredded chicken, and that thoroughly squeezed-dry spinach. Add the egg, 1 cup of mozzarella, Parmesan, minced garlic, Italian seasoning, and that secret-weapon pinch of nutmeg. Season well with salt and black pepper. Mix everything together until it’s just combined.02
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Spread about one cup of the marinara sauce evenly over the bottom of your 9x13 inch baking dish.03
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Fill each shell with a heaping tablespoon of the chicken and spinach mixture, gently pressing it into the cavity. Place it seam-side up in the baking dish on top of the sauce.04
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Pour the remaining marinara sauce over the top. Then, sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.05
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Cover the baking dish tightly with aluminum foil and bake in a preheated 375°F (190°C) oven for 20 minutes. After that, carefully remove the foil to let the top brown and continue baking for another 5-10 minutes, or until the cheese is melted and beautifully spotted with gold, and the sauce is bubbling around the edges.06
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Let the dish rest for about 5-10 minutes before serving. Garnish with fresh chopped basil or parsley.07
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