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stuffed chicken pasta shells
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5 from 34 votes

Chicken Spinach Stuffed Shells- 4 Cheese!

Author Divas Can Cook

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

~TIPS~
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!