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Photo of four Chicken and Spinach Stuffed Shells on a white plate with flower trim
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Chicken and Spinach Stuffed Shells

These Chicken and Spinach Stuffed Shells are made with shredded chicken and fresh spinach in an Italian cheese blend. They are perfect for Sunday dinner or a party.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: Italian/American
Keyword: baked stuffed shells recipe, chicken stuffed shells, stuffed shells with spinach and chicken
Servings: 6
Calories: 508kcal
Author: Bernadette

Ingredients

  • 24 jumbo shells
  • 2 cups shredded cooked chicken
  • 2 cups torn spinach
  • 15 ounces whole milk ricotta
  • 2 cups Italian cheese blend
  • ½ cup finely shredded Parmesan
  • ½ teaspoon roasted garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg ,beaten
  • 24 ounces marinara sauce (store bought or homemade)

Instructions

  • Cook large pasta shells in salted, boiling water for the time stated on the package. Drain and rinse under cold water, set aside.
  • In a medium mixing bowl, combine ricotta cheese, Italian cheese blend, Parmesan, parsley, garlic powder, onion powder, salt, pepper, and beaten egg until well mixed.
  • Add fresh chopped spinach to the ricotta mixture, followed by shredded chicken. Stir well. 
  • Preheat the oven to 375 degrees F. Pour a thin layer of pasta sauce in the bottom of a large baking dish.
  • Stuff each shell evenly with the mixture, squeezing the shell slightly to hold in the mixture. Place each shell in the baking dish.
  • Top the shells evenly with sauce.
  • Bake in the preheated oven for 35 minutes, or until hot and bubbling.

Nutrition

Calories: 508kcal | Carbohydrates: 34g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 1109mg | Potassium: 706mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 10.7mg | Calcium: 362mg | Iron: 2.6mg