Chicken Stuffed Shells Recipe with Spinach

INGREDIENTS

• 10 oz jumbo shells
• 2 tsp olive oil
• 2 garlic cloves
• 3 cups baby spinach
• 2 cups shredded chicken
• ½ cup whole-milk Ricotta
• 4 oz fresh mozzarella cut into small cubes
• ½ cup grated Parmesan divided
• 1 Egg
• ½ tsp salt
• 1/8 tsp black pepper
• 2 cups marinara sauce
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• Basil for garnish

INSTRUCTIONS

• Bring a large pot of water to a rolling boil. Season with salt.
• Add jumbo shells one at a time to prevent them from sticking. Boil until UNDER aldente. You want them to be firm so they don’t break when you stuff them. They will continue to cook in the oven. Use a slotted spoon to gently remove the shells from the pasta water. Set on a cutting board or large plate to cool.
• While the shells boil, heat a medium skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Cook for 30 seconds. Add the spinach, sauté until wilted, about 2 minutes. Transfer spinach and garlic to a large bowl.
• Add shredded chicken, ricotta, fresh mozzarella cubes, ¼ cup parmesan cheese, egg, salt, and black pepper to the spinach and garlic. Stir until combined. Season to taste with salt and pepper.
• Set aside.
• Add marinara sauce and cream to the same pan you cooked the spinach and garlic in. Bring to a boil and reduce to a simmer. Stir in parmesan cheese. Once the cheese has melted, remove from the heat and season to taste with salt and pepper.
• Pour the sauce into a 9×12 baking dish or a similar size. Use a spoon or your hands to stuff the filling into the shells. Arrange them in the pan. Sprinkle with shredded mozzarella.
• Bake uncovered until hot and bubbly and the cheese has melted, about 25-30 minutes.
• Garnish with fresh basil

NOTES

I actually like to cook a whole package of jumbo shells as some of them will break during the cooking process. This way you can pick out perfect shells.