Description
A simple and delicious recipe for Chicken and Spinach Stuffed Shells. This dish features large pasta shells filled with a creamy mixture of chicken, spinach, and cheese, baked in a savory tomato sauce.
Ingredients
- 1 box (12 ounces) jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 cup chopped fresh spinach
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese, plus more for topping
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- In a medium bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, salt, and pepper.
- Add the cooked chicken and spinach mixture to the cheese mixture and stir to combine.
- Spread half of the marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the chicken and spinach filling. Arrange the stuffed shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Top with additional mozzarella cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can add a pinch of red pepper flakes to the sauce.
- Ensure the spinach is well-drained to prevent a watery filling.
- You can substitute ground turkey for ground chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American