Easy Creamy Chicken and Spinach Stuffed Shells

1Ingredients

• 18 shellsJumbo pasta shells
• 2 cupsCooked chicken, shredded
• 10 ouncesFrozen chopped spinach, thawed and squeezed dry
• 15 ouncesRicotta cheese
• 4 ouncesCream cheese, softened
• 0.5 cupGrated Parmesan cheese
• 2 cupsShredded mozzarella cheese, divided
• 2 tablespoonsMilk
• 1 teaspoonGarlic powder
• 0.5 teaspoonOnion powder
• 1 teaspoonItalian seasoning
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 24 ouncesMarinara sauce

2Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

   ⏱ 5 min
2. 2

   Cook the jumbo pasta shells according to package directions until al dente. Drain them well and rinse with cold water to prevent sticking. Set aside.

   ⏱ 10 min
3. 3

   In a large mixing bowl, combine the shredded cooked chicken, thawed and squeezed dry spinach, ricotta cheese, softened cream cheese, Parmesan cheese, 1 cup of the shredded mozzarella, milk, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

   ⏱ 8 min
4. 4

   Spread half of the marinara sauce evenly over the bottom of the prepared baking dish.

   ⏱ 1 min
5. 5

   Carefully stuff each cooked pasta shell with a generous amount of the chicken and spinach mixture. Arrange the stuffed shells in a single layer in the baking dish over the marinara sauce.

   ⏱ 7 min
6. 6

   Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.

   ⏱ 2 min
7. 7

   Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. If desired, broil for the last 2-3 minutes for extra browning on the cheese.

   ⏱ 30 min
8. 8

   Remove from oven and let stand for 5-10 minutes before serving to allow the dish to set slightly.

   ⏱ 10 min