These Chicken and Spinach Stuffed Shells are your answer to a weeknight dinner solution that will leave everyone at the table satisfied.
You get all the flavor and warmth of a classic Italian comfort dish — melty cheese, creamy filling, and rich marinara — but with a major time-saving shortcut: Costco rotisserie chicken.
Instead of cooking chicken from scratch, just shred what’s left from your rotisserie bird and fold it into the filling with ricotta, mozzarella, parmesan, and spinach. It’s a recipe that feels like Sunday dinner but comes together on a Tuesday night.
And the best part? The filling is rich, savory, and packed with protein, while the marinara sauce keeps everything saucy and comforting.
Easy Rotisserie Chicken Recipe
This recipe is another installment from my series where we take one rotisserie chicken to make multiple meals throughout the week.
Check out some of my other recipes from this series:
Why You’ll Love This Recipe
- Quick and stress-free: Using rotisserie chicken and jarred marinara saves time without skimping on flavor.
- Perfect for meal prep: Assemble ahead and bake when ready to serve.
- Family-friendly: Creamy, cheesy, and picky-eater approved.
- Balanced and comforting: Protein-packed chicken, veggies, and cheese all in one cozy bake.
Ingredients You’ll Need
Here’s what goes into this delicious rotisserie chicken pasta bake:
- Jumbo pasta shells: The perfect vessel for holding all that creamy filling.
- Rotisserie chicken: Shredded Costco chicken for effortless protein.
- Spinach: Adds color, nutrients, and a fresh touch to balance the richness. Be sure to chop before adding into the pan to prevent it from getting a slimy texture.
- Ricotta, mozzarella, and parmesan: The ultimate trio for a gooey, cheesy interior.
- Marinara sauce: A good jarred sauce keeps things simple — choose your favorite brand.
- Italian seasoning, garlic, onion, salt, and pepper: For that classic base of flavor for any Italian dish.
- Fresh basil or parsley: Optional, but brightens up every bite.
How to Make Chicken and Spinach Stuffed Shells
1. Cook the Shells
Boil the jumbo pasta shells in salted water until just al dente (about 9 minutes). Drain, rinse with cool water, and set aside to prevent sticking.
2. Preheat the Oven
Preheat oven to 375°F.
3. Cook the Onions and Spinach
Saute onions until caramelized then add garlic and saute until fragrant (about a minute). Add chopped spinach and cook for another minute. Remove from the heat and set aside.
3. Make the Filling
In a large bowl, mix together ricotta, 1 cup mozzarella, 1/2 cup parmesan, shredded chicken, the cooled spinach and onion mixture, a whisked egg, Italian seasoning, salt, and pepper. Stir until creamy and well combined.
4. Assemble the Dish
Spread 1 cup of marinara sauce on the bottom of the baking dish. Spoon about 2 tablespoons of filling into each shell and arrange them in a single layer.
5. Top and Bake
Pour the remaining marinara over the shells and sprinkle with the remaining 1 cup of mozzarella and 1/4 cup parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until bubbly and golden brown.
6. Serve and Enjoy
Let cool for 5 minutes before serving. Garnish with basil or parsley and a sprinkle of parmesan. Serve with garlic bread or a simple green salad for a complete meal.
Storage and Make-Ahead Tips
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual servings.
- To make ahead: Assemble the shells, cover with foil, and refrigerate up to 24 hours before baking.
Serving Suggestions
Pair these stuffed shells with my Roasted Garlic Bread and a crisp Apple Pomegranate Salad with Balsamic Dressing (link) for an easy Italian-inspired dinner.
Make this Easy Stuffed Shell Recipe Today!
These stuffed shells are perfect for Sunday family dinners, meal prep, or when you want something cozy and comforting without a lot of work. You can also substitute the chicken with cooked ground beef, sausages, or just leave it out to make this dish vegetarian!
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Chicken and Spinach Stuffed Shells
Equipment
- 9×13 inch baking dish
- large pot
- Large bowl
- Spoon or spatula
- Foil
Ingredients
- 20 jumbo pasta shells about half a 12-oz box
- 1.5 cups shredded Costco rotisserie chicken
- 1/2 medium onion finely diced
- 1 tbsp garlic minced
- 1 15-oz container ricotta cheese
- 1 cup shredded mozzarella cheese plus 1 cup for topping
- 3/4 cup grated parmesan cheese
- 1 cup chopped spinach fresh or frozen, squeezed dry
- 1 egg lightly beaten
- 2 cups jarred marinara sauce plus extra for serving
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- Fresh basil or parsley chopped (optional for garnish)
Instructions
Cook the Shells:
- Boil the pasta shells in salted water until just al dente (about 9 minutes). Drain, rinse with cool water, and set aside to prevent sticking.
Preheat Oven:
- Preheat to 375°F and lightly oil or spray your baking dish.
- Cook the Onions and Spinach
- Saute onions until caramelized then add garlic and saute until fragrant (about a minute). Add chopped spinach and cook for another minute. Remove from the heat and set aside.
Make the Filling:
- In a large bowl, combine ricotta, 1 cup mozzarella, 1/2 cup parmesan, shredded rotisserie chicken, the cooled onion and spinach mixture, a whisked egg, Italian seasoning, salt, and pepper. Mix until fully combined.
Assemble the Dish:
- Spread about 1 cup of marinara sauce on the bottom of the baking dish.
- Spoon about 2 tablespoons of filling into each shell and arrange them in a single layer in the dish.
Top and Bake:
- Spoon remaining marinara over the stuffed shells and sprinkle with the remaining 1 cup of mozzarella and 1/4 cup of parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until bubbly and golden.
Serve:
- Let cool for 5 minutes before serving. Garnish with basil or parsley and an extra sprinkle of parmesan if desired.
