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Delicious Chicken and Spinach Ricotta Stuffed Shells Recipe

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This Chicken and Spinach Stuffed Shells with Ricotta is a comforting dish that combines tender chicken, fresh spinach, and creamy ricotta for a delightful meal. Perfect for a cozy dinner, this recipe is both easy to prepare and full of flavor.

Ingredients

Scale
  • 12 large pasta shells (conchiglie)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded (rotisserie chicken works well)
  • 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
  • 15 ounces ricotta cheese
  • 1 cup grated mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce (store-bought or homemade)
  • Fresh basil, for garnish (optional)

Instructions

  1. Preheat the oven to 190°C (375°F). This ensures the stuffed shells bake evenly and the cheese layer melts beautifully.
  2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until soft and translucent, being careful not to burn it.
  3. Add the minced garlic and sauté for another 1-2 minutes until fragrant. The aroma should be intense but not burnt.
  4. Now add the shredded chicken and fresh spinach to the skillet. Stir everything well and cook for about 2-3 minutes until the spinach has wilted. Remove the skillet from heat and let the mixture cool slightly.
  5. In a large bowl, combine the cooled chicken-spinach mixture with ricotta, 1/2 cup mozzarella, Parmesan, egg, oregano, salt, and pepper. Ensure everything is evenly mixed.
  6. Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. This prevents the shells from sticking and adds extra flavor.
  7. Carefully fill the pasta shells with the chicken-spinach-ricotta mixture. Place the filled shells in the baking dish until full. If you have leftover filling, you can spoon it over the shells.
  8. Spread the remaining marinara sauce evenly over the filled shells and sprinkle the remaining 1/2 cup mozzarella on top. This creates a delicious golden cheese crust.
  9. Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and lightly golden.
  10. Remove the dish from the oven and let it rest for about 5 minutes before serving. This helps the filling set and makes serving easier.

Nutrition

Keywords: Avoid overfilling the shells to prevent them from bursting during baking. Use a large, wide baking dish to give the shells enough space. You can also prepare the stuffed shells a day in advance and store them in the refrigerator, baking them just before serving.

Find it online: https://chefwatermelon.com/leckere-hahnchen-spinat-ricotta-gefullte-muscheln-rezept/