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For tasty Chicken and Spinach Stuffed Shells, gather these key ingredients: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1 garlic clove, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup marinara sauce - Fresh basil leaves for garnish (optional) To make this dish, you will need a few essential tools: - Large pot for boiling pasta - Mixing bowl for filling - Baking dish for final cooking - Spoon for filling shells - Aluminum foil for covering Choosing fresh ingredients boosts flavor. Here are some tips: - Chicken: Look for cooked chicken that is moist and tender. - Spinach: Select bright green leaves, free from wilting. - Cheese: Opt for fresh ricotta and mozzarella for the best texture. - Garlic: Choose firm cloves that smell strong and fragrant. - Herbs: Fresh basil adds a nice touch. Inspect for vibrant color. Start by boiling 20 jumbo pasta shells in a big pot of salted water. Cook them until they are al dente, which takes about 8-10 minutes. Once cooked, drain them well and let them cool down. It is key to not overcook them, or they will break when you fill them. In a large mixing bowl, mix together the following ingredients: - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (use half for this step) - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1 garlic clove, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper Stir until everything is well combined. This filling adds rich flavor and creamy texture to the shells. Spoon about 2 tablespoons of the chicken and spinach filling into each shell. Make sure to pack it gently but firmly. This helps keep the filling inside while baking. In a baking dish, spread 1/2 cup of marinara sauce evenly at the bottom. Next, place the stuffed shells in the dish with the seam side up. Pour the remaining marinara sauce over the top. Then, sprinkle the rest of the mozzarella cheese across the shells. Cover the dish with aluminum foil. Bake at 375°F (190°C) for 25 minutes. This helps the flavors meld together. After 25 minutes, take off the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. Let the dish cool for a few minutes before serving. If you want, garnish with fresh basil leaves for a nice touch. Enjoy your meal! To get a great cheese melt, use fresh mozzarella. Fresh cheese melts better than pre-shredded. Shred it yourself for the best texture. Place the cheese on top right before baking. Cover the dish with foil for the first part of baking. This keeps moisture in and helps the cheese melt evenly. Remove the foil later to brown the top. To stop pasta shells from sticking, first, use plenty of water when boiling. Add a pinch of salt for flavor. Stir the shells gently while they cook. This keeps them moving and prevents sticking. Once done, rinse them in cold water. This stops the cooking and cools them down. Be gentle when handling them to keep their shape. You can change some ingredients if you need to. Use ricotta cheese or cottage cheese for creaminess. If you want less meat, try more spinach or add mushrooms. For those who like spice, add crushed red pepper or Italian herbs. You can also swap marinara for a white sauce or pesto. Get creative! {{image_2}} You can easily make a vegetarian version of chicken and spinach stuffed shells. Simply swap the chicken for more spinach or add mushrooms and zucchini. These veggies bring great texture and flavor. Use ricotta cheese and mozzarella as the base. You can also add some sautéed onions and bell peppers for extra taste. These changes keep the dish rich and satisfying without meat. If you want to try different proteins, you have many options. Ground turkey or beef works well. You can use shredded rotisserie chicken for quick prep. For a unique twist, try adding crab or shrimp. Each protein brings its own flavor. Just ensure to season your filling well to match the protein you pick. This way, you keep the taste balanced and delicious. To boost the flavor, think about adding spices or herbs. A pinch of red pepper flakes can add heat. Fresh herbs like parsley or thyme can brighten up the dish. You can also experiment with different cheese blends. Mixing in some feta or goat cheese adds a tangy bite. Don’t forget about lemon zest for a fresh kick. These tweaks make your stuffed shells even more enjoyable and exciting! After enjoying your meal, let the stuffed shells cool down. Place them in an airtight container. This keeps them fresh for up to three days in the fridge. If you want to maintain their taste, cover each shell with plastic wrap first. This helps prevent drying out. To reheat, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a spoonful of marinara sauce on top to keep them moist. Cover the dish with foil. Bake for about 15-20 minutes. You can also microwave them. Place a few shells on a plate and cover them with a damp paper towel. Heat for 2-3 minutes until warm. If you want to freeze stuffed shells, do it before baking. After filling the shells, place them in a single layer in a freezer-safe dish. Cover with plastic wrap, then foil. They can stay frozen for up to three months. When ready to bake, no need to thaw. Just add an extra 10-15 minutes to the baking time. Enjoy your delicious meal anytime! Yes, you can use regular pasta. However, it won’t hold the filling as well. Jumbo shells create a nice pocket for the chicken and spinach mix. You might try using manicotti or large tubes instead. Leftovers can last in the fridge for about three days. Store them in an airtight container. If you want to keep them longer, freeze the dish for up to three months. Absolutely! You can prepare the stuffed shells a day before. Just cover them and place them in the fridge. When you’re ready, bake them as usual. This saves time on busy nights. These stuffed shells pair well with a fresh salad or garlic bread. You might enjoy a side of steamed veggies too. A light tomato or basil sauce can add a nice touch. Stuffed pasta shells are fun, tasty, and easy to make. In this post, I shared how to choose fresh ingredients, prep, and cook them step-by-step. You learned about perfect cheese melt, ways to prevent sticking, and ingredient swaps. We also explored variations like vegetarian options and different proteins. Finally, I provided tips on storage and reheating. Try this recipe for a quick family meal. It’s simple and sure to impress. Enjoy your cooking adventure!

Chicken and Spinach Stuffed Shells

Savor the delight of Cheesy Chicken & Spinach Stuffed Shells, a perfect meal for any occasion! This comforting recipe brings jumbo pasta shells filled with a creamy mixture of chicken, ricotta, and fresh spinach, all baked to perfection with melted mozzarella on top. It's easy to make and packed with flavor.
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Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Boil the jumbo pasta shells in a large pot of salted water until al dente, about 8-10 minutes. Drain and set aside to cool.

      In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, chopped spinach, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined.

        Spoon about 2 tablespoons of the chicken and spinach filling into each cooked shell, packing gently to ensure it's filled.

          In a baking dish, spread 1/2 cup of marinara sauce evenly at the bottom.

            Arrange the stuffed shells in the baking dish, seam side up, and pour the remaining marinara sauce over the top.

              Sprinkle the remaining mozzarella cheese over the stuffed shells.

                Cover the dish with aluminum foil and bake for 25 minutes.

                  Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                    Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4