Go Back
–+ servings

Chicken and Spinach Stuffed Shells

This Chicken and Spinach Stuffed Shells recipe is creamy, cheesy, and comforting — made easy with Costco rotisserie chicken and jarred marinara sauce. A perfect weeknight dinner or meal prep favorite!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people

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.
Tried this recipe?Let us know how it was!