Easy Chicken Stuffed Shells Recipe

Creamy, cheesy, and crowd-pleasing, these Chicken Stuffed Shells are an easy comfort food favorite. Perfect for weeknights, special gatherings, or make-ahead meals, they’re stuffed with a savory chicken filling and baked in marinara until bubbly and golden.

5 from 1 vote

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Course: Main Course

Cuisine: American, Italian

Prep Time: 30

Cook Time: 45

Rest Time: 10

Total Time: 1 25

Servings:

Calories: 420kcal

Cost: $27

Equipment

9x13 inch baking dish
Large pot for boiling pasta
Mixing bowls
Measuring cups and spoons
Piping bag or zip-top bag (optional but recommended)
Aluminum foil

Ingredients

the Shells:

12 oz jumbo pasta shells Cook extra in case some break
32 oz ricotta cheese Full-fat for best flavor
2cups shredded chicken Rotisserie works great
10 oz frozen spinach thawed and drained
2 cups mozzarella cheese Divided: half for filling, half for top
½ cup Parmesan cheese grated
2 large eggs
3 cloves garlic minced
1 tablespoon fresh basil chopped
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

the Sauce:

24 oz marinara sauce Use high-quality store-bought or homemade
1 cup mozzarella cheese for topping
Fresh basil leaves for garnish

Instructions

Preheat oven to 375°F (190°C)
Cook shells according to package directions minus 1 minute
Mix ricotta, spinach, mozzarella, Parmesan, eggs, garlic, and seasonings
Fill shells with cheese mixture
Spread 1 cup marinara in baking dish
Arrange filled shells in dish
Top with remaining sauce and mozzarella
Cover with foil, bake 25 minutes
Uncover, bake 15-20 minutes until bubbly
Garnish with fresh basil

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition