If you ain’t got cheese baked onto the *bottom* of that pan, you ain’t doing these Savory Garlic Chicken and Spinach Stuffed Shells right. Period. My Aunt Carol always said the best part was scraping off those slightly-burnt, crusty bits of mozzarella and ricotta. Said it was the ‘chef’s treat.’ More like the ‘family tax’ – everyone fighting for it. I still remember the din of her kitchen, steam fogging up the windows, the smell of roasted garlic wrestling with marinara, and the clatter of her heavy cast iron hitting the stove. Kids yelling, dog barking, me trying to sneak a pre-dinner shell while she wasn’t looking. This dish, these Savory Garlic Chicken and Spinach Stuffed Shells, they’re meant for that kind of glorious chaos. A full table. Forks scraping. And if you’re looking for a classic pairing you shouldn’t ignore, try this ranch chicken and rice sometime. Trust me on that. It’s just good.
Savory Garlic Chicken and Spinach Stuffed Shells
These delectable jumbo pasta shells are generously filled with a creamy, garlicky ricotta, tender chicken, and fresh spinach, then baked to perfection in a rich marinara sauce. An effortless crowd-pleaser for any occasion.
Ingredients
- 1. 32 (around 8 oz/227g) jumbo pasta shells
- 2. 1 Tablespoon olive oil
- 3. 4 cloves garlic, minced
- 4. 5 ounces (142g) fresh spinach
- 5. 15 ounces (425g) ricotta cheese
- 6. 1/2 teaspoon salt
- 7. 1/4 teaspoon pepper
- 8. 1 teaspoon Italian seasoning
- 9. 1 large egg
- 10. 1/3 cup (34g) grated parmesan cheese
- 11. 1 and 1/2 cups (170g) shredded mozzarella cheese, divided
- 12. 2 cups (300g) chopped or shredded cooked chicken breast
- 13. 24-ounce (680g) jar marinara sauce (about 3 cups), divided
- 14. For serving: fresh basil and more parmesan
Instructions
- 1. Preheat the oven to 375°F (191°C). Lightly grease a 9x13-inch baking dish or similar size (about 3-quart) casserole dish. Set aside.
- 2. Bring a large pot of salted water to a boil and add the jumbo shells. Boil the shells until just al dente, about 9 minutes. Drain and rinse with cold water. Lay the shells, open side up, on a baking sheet.
- 3. Heat olive oil in a large skillet over medium heat. Sauté the garlic for 30 seconds, then add the spinach. Cook, stirring, until the spinach wilts and cooks down, about 3 minutes. Remove from heat.
- 4. In a large bowl, mix together the ricotta cheese, salt, pepper, Italian seasoning, egg, parmesan, and 1 cup (113g) of the mozzarella. Fold in the chicken and garlic-spinach mixture.
- 5. Pour about 2 cups (about 450g) of sauce into the prepared baking dish to just cover the bottom.
- 6. Spoon the filling evenly into the shells and arrange in the baking dish.
- 7. Pour the remaining sauce over the stuffed shells. Sprinkle with the remaining mozzarella cheese.
- 8. Bake, uncovered, for 20–25 minutes. Serve with fresh basil and extra parmesan, if desired.
Calories: Calories 550, Fat 30g, Carbs 48g, Protein 32g, Sugar 10g |
Notes
Serve with fresh basil and extra parmesan for an enhanced flavor.
Why This Dish Belongs on Your Family Table
Look, kids are picky. Adults are grumpier. But tell me who says no to a giant shell stuffed with creamy ricotta, savory chicken, and enough garlic to ward off a vampire apocalypse, all smothered in bright red sauce? No one. That’s who. It’s the kind of substantial, unapologetically cheesy thing that silences even the most ardent complainers. You know it’s a winner when you’re doing the ‘clean plate club’ dance without even asking. There aren’t any weird green bits they can pick out. Everything’s tucked inside, a perfect little edible package. Trust me, I’ve seen this one disappear faster than a five-dollar bill in a teenager’s pocket. For actually getting things done in the kitchen, these are the only tools I trust. And if you need to double-check your method, this resource from AllRecipes is pretty solid.
The Perfect Occasion for This Recipe
This isn’t your ‘impress the boss’ dinner. No. This is for when the world feels a little too heavy. When your shoes are soaked from the rain, or you just had *that* kind of Monday, even if it’s Tuesday. This is for the slow, quiet gnawing at the end of a long day that needs something substantial to make it feel right again. The kind of meal that wraps itself around you without being fussy. You ladle it onto a chipped plate, the steam rising, blurring the edges of a rough day, and you just eat. Each bite, dense with cheese and chicken, feels like a solid foundation. It’s a grounded, earthy dish. It just *is*. And for understanding the deep mechanics of why certain Italian-American classics work, Serious Eats always has my back, especially when it comes to things like proper cheese ratios and sauce viscosity for these stuffed shells.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yeah, but squeeze it dry like you’re trying to wring water from a stone. Seriously. No one wants watery shells.
Q: What if I don’t have cooked chicken?
A: Cook some. Seriously. Or grab a rotisserie chicken. Don’t be lazy. This isn’t that kind of shortcut dish. You could even use some leftover ranch chicken if you have it.
Q: Can I make these ahead of time?
A: You bet. Assemble them, cover with foil, and stick them in the fridge for a day. Bake when you’re ready. Add an extra 10-15 minutes to the baking time if they’re coming straight from the cold.
Q: Mozzarella or Parmesan? Which is more important?
A: Both, you fool! One for the melty, gooey pull, the other for that salty, sharp punch. Don’t skimp.
Conclusion
Get in there. Make it messy. Make it loud. Make it disappear. The kitchen’s waiting. Once you’ve conquered these, the cheesy beef bowtie pasta is the next thing you should master. You’ll thank me later.
