Description
Delicious and creamy Chicken Stuffed Shells filled with shredded chicken, spinach, ricotta, and cheeses, baked in rich Alfredo sauce. This comforting casserole makes a satisfying family-friendly meal that’s perfect for busy weeknights or meal prep.
Ingredients
Scale
Pasta
- 1 (12 ounce) package jumbo pasta shells
Filling
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
Sauce
- 2 cups Alfredo sauce (about one 15-ounce jar plus part of a second jar)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Pour 1 cup of Alfredo sauce into the bottom of the dish and set aside the remaining sauce for later.
- Cook pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse the shells under cold water to stop cooking.
- Make stuffing mixture: In a large bowl, combine the shredded chicken, thawed and drained spinach, ricotta cheese, 1 ½ cups of mozzarella, Parmesan cheese, egg, chopped basil, salt, garlic powder, and a pinch of nutmeg. Mix everything thoroughly to create a flavorful stuffing.
- Stuff shells: Carefully spoon the chicken and cheese mixture into each cooked pasta shell, filling it generously. Depending on how full you stuff them, you should be able to fill about 20-22 shells. If you have leftover shells or stuffing, save them for another meal.
- Assemble and top: Arrange the stuffed shells in the prepared baking dish, placing them open-side up. Pour the remaining 1 cup of Alfredo sauce evenly over the shells. Sprinkle the remaining ½ cup of shredded mozzarella cheese on top.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for about 30 minutes, or until the shells are heated through and the cheese is melted. In the last 5-10 minutes, remove the foil to allow the cheese on top to become slightly crisp and golden.
Notes
- These creamy Chicken Stuffed Shells can be made ahead and reheated, making them ideal for busy days.
- You can use leftover rotisserie chicken for easy preparation.
- Adjust the cheese amounts to your preference or substitute with different cheeses like provolone or fontina.
- If you prefer a spicier dish, add red pepper flakes or Italian seasoning to the filling.
- Use fresh spinach instead of frozen by sautéing it first and squeezing out excess moisture.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 444 kcal
- Sugar: 2 g
- Sodium: 889 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 139 mg
