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Eggs play a crucial role in many recipes, and in our Cheesy Spinach and Chicken Stuffed Shells, they act as an effective binding agent. By incorporating eggs into your stuffing mixture, you help to combine the ingredients more cohesively, ensuring that the filling stays intact within the shells during the cooking process. This not only enhances the texture, making each bite luscious and creamy, but also helps to prevent the filling from spilling out as the dish bakes.

Cheesy Spinach and Chicken Stuffed Shells

Indulge in the comforting flavors of Cheesy Spinach and Chicken Stuffed Shells, a dish that combines tender pasta and a creamy filling of chicken, spinach, and cheeses. Perfect for family dinners or gatherings with friends, this recipe offers rich flavors and nostalgia in every bite. Packed with nutrients from spinach and lean protein from chicken, it’s a hearty meal that not only satisfies your taste buds but also nourishes your body. Whether it's a cozy night in or a special occasion, this dish is sure to impress.
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Ingredients
  

20 large jumbo pasta shells

2 cups cooked chicken, shredded (rotisserie chicken works best)

1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and thoroughly drained)

1 cup ricotta cheese

1 1/2 cups mozzarella cheese, shredded (divided into 1 cup and 1/2 cup)

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, add the jumbo pasta shells and cook for 8-10 minutes, or until they are al dente (slightly firm to the bite). Drain the shells and allow them to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the shredded chicken, chopped spinach, ricotta cheese, 1 cup of the shredded mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir thoroughly until all ingredients are well blended and the mixture is creamy.

        Stuff the Shells: Carefully take each cooked shell and fill it with approximately 2 tablespoons of the cheesy chicken and spinach filling. Place each stuffed shell seam-side up in a greased 9x13 inch baking dish, arranging them closely for stability.

          Add the Sauce: Evenly pour the marinara sauce over the stuffed shells, ensuring each shell is generously covered. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the marinara sauce.

            Bake the Dish: To keep the moisture in, cover the baking dish with aluminum foil. (Tip: spray the foil lightly with cooking spray to prevent sticking.) Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and has turned a beautiful golden brown.

              Garnish and Serve: Allow the stuffed shells to cool for a few minutes after removing them from the oven. If desired, garnish with fresh basil leaves for a pop of color and freshness. Serve warm and indulge in your delightful cheesy spinach and chicken stuffed shells!

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4-6 servings