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For Chicken and Spinach Stuffed Shells, you need: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup fresh spinach, finely chopped - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 2 cups marinara sauce (homemade or store-bought) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh basil leaves, for garnish These ingredients come together to create a rich and comforting dish that your family will love. You can also customize it by adding vegetables or herbs of your choice to the filling. If you want to change things up, consider these options: - Alternative proteins: Use turkey or tofu instead of chicken for different flavors. Both options work well with spinach and cheese. - Dairy-free cheese: For a vegan version, look for dairy-free ricotta and mozzarella. Many brands offer great taste and texture. - Gluten-free pasta: If you need a gluten-free option, swap the jumbo shells with gluten-free pasta shells. They cook similarly and hold the filling well. This flexibility helps you tailor the dish to fit your dietary needs while still enjoying a delicious meal. Check out the Full Recipe to get started on this delightful dish! To start, preheat your oven to 375°F (190°C). This temperature helps the dish bake evenly. While the oven heats, fill a large pot with water and add a good amount of salt. Bring it to a boil. Once boiling, add the jumbo pasta shells. Cook them according to the package instructions. You want them al dente, not too soft. When done, drain the shells and set them on a baking sheet to cool. This keeps them from sticking together. In a big mixing bowl, combine your filling ingredients. Start with 2 cups of shredded cooked chicken and add 1 cup of finely chopped fresh spinach. Then, mix in 1 cup of creamy ricotta cheese, 1/2 cup of grated Parmesan cheese, and half of the shredded mozzarella cheese. Crack one large egg into the bowl. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Add salt and pepper to taste. Mix everything well until smooth. This mixture should be creamy and flavorful. Now, it’s time to stuff the shells. Take each cooled pasta shell and fill it with your chicken and spinach mixture. Don’t be shy; pack it in well! Place each filled shell seam-side up in a lightly greased 9x13 inch baking dish. Once all the shells are in, pour 2 cups of marinara sauce over them. Make sure each shell gets coated. Finally, sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil. Bake for 25 minutes. This keeps the shells moist. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to bubble and turn golden brown. Once baked, let it cool for 5 minutes before serving. This wait helps the filling set. You’re ready to enjoy your delicious Chicken and Spinach Stuffed Shells! For the full recipe, see the section above. For perfect pasta shells, cook them for 8-10 minutes in boiling water. They should be al dente, firm but cooked. After draining, place them on a baking sheet. This keeps them from sticking together. Letting the dish rest for 5 minutes is key. This helps the filling set and makes serving easier. The flavors also meld together during this time, enhancing the taste. To spice up the recipe, add fresh herbs like basil or parsley. A pinch of red pepper flakes gives a nice kick. You can also mix in some Italian seasoning for extra flavor. Pair these stuffed shells with a simple salad or garlic bread. A drizzle of extra marinara on top adds moisture and taste. You can also serve them with a side of roasted vegetables for a colorful plate. If you want the full recipe, check out the complete guide above. {{image_4}} To make Chicken and Spinach Stuffed Shells vegetarian, swap chicken for mushrooms or lentils. Both options add great flavor and texture. You can also use ricotta and spinach alone. For gluten-free shells, look for pasta made from rice or corn. These options taste great and hold the filling well. You can play with the filling by adding different veggies. Chopped bell peppers, zucchini, or carrots work well. Just sauté them lightly before mixing with other ingredients. This keeps the filling fresh and adds nice flavors. Cheese blends can change the taste of your stuffed shells. Try using gouda or feta instead of ricotta. Combining different cheeses can create a rich flavor. You might also mix in some cream cheese for extra creaminess. For sauces, marinara is a classic choice, but you can use alfredo for a creamy twist. Pesto adds a fresh, herby flavor. Top the shells with a sprinkle of red pepper flakes for heat or add fresh herbs for a burst of color. After enjoying your Chicken and Spinach Stuffed Shells, store any leftovers safely. First, allow the dish to cool to room temperature. Then, place the shells in an airtight container. Use glass or plastic containers that seal tightly. If you want to freeze them, wrap the shells tightly in plastic wrap before placing them in a freezer-safe bag. This helps prevent freezer burn. Keep the leftovers in the fridge for up to four days. For frozen shells, they can last up to three months. To reheat your stuffed shells, the oven is the best method. Preheat it to 350°F (175°C). Place the shells in a baking dish, cover with foil, and warm for about 20 minutes. This keeps the shells moist and tasty. If you prefer the microwave, place them on a microwave-safe plate. Heat on medium power for 2-3 minutes. Check to make sure they are warm throughout. For both methods, add a splash of marinara sauce to keep them flavorful. Enjoy your delicious meal again! How can I make Chicken and Spinach Stuffed Shells ahead of time? You can prepare the stuffed shells a day in advance. Just follow the recipe until you fill the shells. Then, place them in a baking dish and cover with foil. Store them in the fridge overnight. When you are ready, bake them straight from the fridge. You may need to add a few extra minutes to the baking time. Can I prepare these shells with raw chicken? I do not recommend using raw chicken. The shells need fully cooked chicken for the best flavor and safety. Cooking the chicken before mixing it with other ingredients ensures your dish is tasty and safe to eat. What should I serve with Chicken and Spinach Stuffed Shells? These stuffed shells pair well with a simple side salad or garlic bread. A light salad with fresh veggies adds crunch. Garlic bread gives a nice touch to soak up any extra sauce. What are the best marinara sauce options? You can use homemade marinara for a fresh taste. If you go for store-bought, opt for a brand with no added sugars. Look for sauces that highlight fresh tomatoes and herbs. This will enhance the flavors of your stuffed shells. How do I know when stuffed shells are fully cooked? Check the cheese on top; it should be bubbly and golden brown. You can also insert a knife into the center. If it feels hot and the filling is warm, they are ready to enjoy. Letting them rest a few minutes helps the filling set, making them easier to serve. For a full recipe, check the complete guide! Chicken and Spinach Stuffed Shells are a delightful meal that you can easily customize. This dish is about fresh ingredients, clear steps, and tasty variations. You learned how to prep, fill, and bake these shells for a satisfying dinner. Remember, you can swap ingredients based on your needs and preferences. Storing leftovers is simple, and reheating is easy to keep flavors intact. With a few tips and tricks, you can make this dish shine every time. Enjoy creating your perfect stuffed shells!

Chicken and Spinach Stuffed Shells

Indulge in the creamy goodness of Cheesy Chicken & Spinach Stuffed Shells, a deliciously comforting meal perfect for any occasion! This easy-to-follow recipe features jumbo pasta shells filled with shredded chicken, fresh spinach, and a blend of cheeses, all topped with savory marinara and more cheese. Get ready to impress your family with this cheesy delight!
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Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 cup fresh spinach, finely chopped

1 cup creamy ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg, beaten

2 cups marinara sauce (homemade or store-bought)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C). This ensures it’s hot enough for proper baking.

    Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Once cooked, drain and set the shells aside on a baking sheet to cool slightly.

      Make the filling: In a spacious mixing bowl, combine the shredded chicken, chopped spinach, ricotta cheese, half of the shredded mozzarella, grated Parmesan, beaten egg, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix thoroughly until all components are evenly incorporated.

        Stuff the shells: Carefully take each cooled pasta shell and generously fill it with the chicken and spinach mixture. Place each stuffed shell seam-side up into a lightly greased 9x13 inch baking dish.

          Add the marinara sauce: Pour the marinara sauce evenly over the stuffed shells, ensuring each shell is well-coated.

            Top with cheese: Sprinkle the remaining mozzarella cheese evenly over the marinara sauce for that gooey, cheesy finish.

              Cover and bake: Cover the baking dish with aluminum foil to prevent over-browning. Bake in the preheated oven for 25 minutes to allow the flavors to meld.

                Final bake: After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and turns a lovely golden brown.

                  Rest before serving: Once done, take the baking dish out of the oven and let it cool for about 5 minutes. This resting period helps the filling set for easier serving.

                    Garnish and enjoy: Serve the stuffed shells hot, garnished with fresh basil leaves for a pop of color and freshness.

                      Prep Time: 20 min | Total Time: 55 min | Servings: 4

                        - Serving Suggestions: Pair the stuffed shells with a simple side salad or garlic bread for a delightful meal. Consider drizzling a bit of extra marinara on top before serving for added flavor and presentation!