Cheesy Chicken Spinach Stuffed Shells
I’ve been in such a cooking mood lately. I think the cooking drought has passed, yeah I know I’ve been saying that in every post but seriously this time. Last night I made no-bake chocolate cookies with Isaac and today I made these super delish & cheesy chicken and spinach stuffed shells for lunch.
It was a welcomed change from my usual Italian stuffed shells and my Mexican stuffed shells. I’ll be adding these spinach and chicken stuffed shells to the rotation. Paired with a green salad and breadsticks it made me one happy chick.
Chicken and spinach are a classic combo and combined with 4 yummy kinds of cheese (ricotta, cream cheese, mozzarella, and parmesan) and herbs make them Muy Bueno!! You may have some of the chicken mixture left over (depending on how many of your shells survive the boil) You can freeze any leftover mixture if you’d like.
Watch me make these cheesy chicken and spinach stuffed shells from start to finish!
Get the Recipe: Chicken Spinach Stuffed Shells- 4 Cheese!
Ingredients
- 2 large bone-in chicken breasts
- 15 oz box uncooked jumbo pasta shells
- 2 cups fresh spinach, diced
- 1/2 small white onion, diced
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 8 oz cream cheese, softened
- 1/2 cup parmesan cheese, shredded
- 1/4 cup mayonnaise
- 1 tablespoon parsley flakes
- 1/2 tablespoon Italian seasoning
- 1 egg, slightly beaten
- 2 cups mozzarella cheese, shredded (divided)
- salt & pepper
- 26 oz jar spaghetti sauce, I use Tomato Basil
Instructions
- Preheat oven to 450.
- Sprinkle chicken breast generously with salt and pepper.
- Roast for 30-35 minutes or until done.
- Bring a large pot of water to a boil, add a few pinches of salt and the pasta shells.
- Boil just until ABOUT al dente (about 12 minutes)
- When pasta is done, drain and rinse with cool water.
- Place the pasta shells on a tray & pick out the good ones. Not all the shells will survive the boiling process intact. Set aside.
- When chicken is done let cool and dice 2 cups worth of chicken. Set aside.
- In a large bowl stir together diced chicken, diced spinach, diced onion and minced garlic.
- In a separate bowl, stir together ricotta cheese, cream cheese, parmesan cheese, & mayo.
- Add parsley and italian seasoning.
- Stir in the egg.
- Fold in 1 cup mozzerella cheese.
- Add salt and pepper to taste.
- Add cheese mixture to chicken mixture, stirring until well combined.
- Spread half of the spaghetti sauce onto the bottom of a 9x13 inch casserole dish.
- Stuff the shells with the chicken mixture and place into the dish.
- Pour remaining sauce over center of shells.
- Cover and bake at 350 for 30-40 minutes.
- Remove from oven, top with remaining mozzarella cheese.
- Bake uncovered for another 7-10 minutes or until cheese is melted.
- Let cool slightly.
- Serve with salad and breadsticks!
Notes
Feel free to add in extras! Diced red peppers anyone?
Using a mixture of mozz. and cheddar cheese tastes great as well!
The dish freezes amazingly well!
These shells are so good!!! I love the recipe and how straightforward it is. Good job as always, Diva!
I initially thought that this recipe would be difficult when I saw it here on the blog. When I watched the YouTube video, however, I gathered that it is a VERY easy recipe. I substituted the chicken with turkey beef for my family and made a small batch for me without any meat. It was RIDICULOUSLY tasteful and my family LOVED it. I live at home with my parents and younger teenaged brother so they are a tough crowd to please. BUT when I do get a man I will DEFINITELY throw this on him lol… Thanks Monique!
Hey Monique ! Wanted to say thank you for all these FABULOUS recipe. They’ve guided me through my first year of marriage and my husband thinks I can cook!!! Lol..
OMG Monique this recipe is the BOMB, I just cooked this recipe and my family Loved them. Monique keep up the good work.
I just love your recipes and your videos….you make cooking fun and exciting. I like to cook, but always afraid that I am doing something wrong!! You make it so easy…love it
Monique get out of my kitchen! I made this last night as this was my first attempt at making anything like this. My son went over the moon. The filling was so flavorful I could have eaten that alone. This is def in my rotation for family and friends for dinner. Such simple steps but powerful tastes…..truly a masterpiece. Thank you again for your videos…they help me so much.