I love making Garlic Chicken & Spinach Stuffed Shells when I want a comforting, cheesy baked pasta dish that feels hearty and satisfying. The tender pasta shells filled with savory garlic chicken and spinach create a rich meal that’s perfect for family dinners or special gatherings.
Why You’ll Love This Recipe
I appreciate how this recipe combines creamy, cheesy filling with flavorful garlic and tender chicken. The spinach adds freshness and color, while the baked shells become perfectly bubbly and golden in the oven. I also enjoy how I can prepare it ahead of time and simply bake it when I’m ready to serve. It’s one of my favorite crowd-pleasing comfort meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 jumbo pasta shells
2 cups cooked shredded chicken
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
1/2 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Directions
I start by preheating the oven to 375°F (190°C).
I cook the jumbo pasta shells according to package instructions until al dente, then drain and set them aside to cool slightly.
In a skillet over medium heat, I warm the olive oil and sauté the minced garlic for about 30 seconds. I add the chopped spinach and cook just until wilted, then remove from heat.
In a large bowl, I combine the shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, sautéed spinach and garlic, Italian seasoning, salt, and black pepper. I mix everything until well combined.
I spread a thin layer of marinara sauce in the bottom of a baking dish. I fill each pasta shell with the chicken and spinach mixture and arrange them in the dish.
I spoon the remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella on top.
I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly.
I let the dish rest for a few minutes before serving.
Servings and Timing
I find this recipe serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: about 55 minutes
Variations
I sometimes add chopped mushrooms to the filling for extra flavor. When I want a creamier version, I mix a little Alfredo sauce with the marinara. I also enjoy using ground chicken instead of shredded chicken for a different texture. For extra richness, I sprinkle additional Parmesan on top before baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through. This recipe also freezes well for up to 3 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I thaw and drain frozen spinach thoroughly before mixing it into the filling.
Can I prepare this ahead of time?
Yes, I assemble the shells and refrigerate them for up to 24 hours before baking.
What can I substitute for ricotta cheese?
I sometimes use cottage cheese blended until smooth as a substitute.
Can I make this gluten-free?
Yes, I use gluten-free jumbo shells and ensure the marinara sauce is gluten-free.
How do I prevent the shells from sticking together?
I stir them occasionally while boiling and lightly coat them with a bit of olive oil after draining.
Conclusion
I love how Garlic Chicken & Spinach Stuffed Shells combine creamy cheese, savory chicken, and tender pasta into one comforting dish. The layers of flavor and bubbly baked finish make it a dependable favorite whenever I want something hearty and satisfying.
