The first time I prepared Chicken and Spinach Stuffed Pasta Shells for my family, I was met with an enthusiastic chorus of “more, please!” This dish has quickly become a family favorite, and for good reason. The creamy, cheesy filling nestled inside tender pasta shells offers a delightful combination of flavors and textures. Even my kids, who are typically wary of anything green, can’t resist the savory taste of the spinach combined with the chicken and cheese. It’s a meal that’s not only delicious but also feels like a warm hug in a bowl. This recipe has become a staple in our household, and I’m excited to share it with you.
Ingredients
Before diving into the cooking process, gather the following ingredients to ensure a seamless cooking experience:
- Jumbo pasta shells: 20-25 shells
- Chicken breast: 2 cups cooked and shredded
- Fresh spinach: 2 cups chopped
- Ricotta cheese: 1 cup
- Parmesan cheese: 1/2 cup grated
- Mozzarella cheese: 1 cup shredded
- Egg: 1 large
- Garlic: 2 cloves minced
- Marinara sauce: 2 cups
- Olive oil: 1 tablespoon
- Salt and pepper: To taste
- Italian seasoning: 1 teaspoon
Instructions
Once you’ve gathered all your ingredients, it’s time to bring this delightful dish to life. Follow these step-by-step instructions to achieve the perfect Chicken and Spinach Stuffed Pasta Shells:
- Preheat your oven to 375°F (190°C). Begin by cooking the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain the shells and set them aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Stir in the chopped spinach and cook until it wilts. Remove the skillet from the heat.
- In a large mixing bowl, combine the cooked spinach, shredded chicken, ricotta cheese, half of the Parmesan cheese, half of the mozzarella cheese, and the egg. Season the mixture with salt, pepper, and Italian seasoning. Mix well until all ingredients are evenly incorporated.
- Stuff each pasta shell with the chicken and spinach mixture, ensuring they’re generously filled. Place the stuffed shells in a single layer in a baking dish.
- Pour the marinara sauce over the stuffed shells, covering them evenly. Sprinkle the remaining Parmesan and mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Allow the dish to cool for a few minutes before serving. Enjoy your delicious Chicken and Spinach Stuffed Pasta Shells!
Nutrition Facts
Understanding the nutritional value of your meals can be crucial for maintaining a balanced diet. This recipe serves approximately 6 people, with each serving providing an estimated 450 calories. This hearty dish offers a good balance of protein, carbohydrates, and healthy fats, making it both satisfying and nourishing.
Preparation Time
One of the many benefits of this recipe is its straightforward preparation process. You can expect to spend about 20 minutes on prep work, with an additional 35 minutes dedicated to baking. In total, you’ll have a delicious meal ready in less than an hour, making it perfect for busy weeknights or relaxed weekends. The ease of assembly and quick cooking time make this a go-to option for both novice and experienced cooks.
How to Serve
To enhance your dining experience, consider serving Chicken and Spinach Stuffed Pasta Shells with the following accompaniments:
- A fresh green salad with a light vinaigrette to balance the richness of the pasta.
- Garlic bread or a crusty baguette to soak up any extra marinara sauce.
- A glass of your favorite white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.
- For a heartier meal, add a side of roasted vegetables like zucchini or bell peppers.
- Finish off your meal with a light dessert, such as sorbet or fruit salad, to cleanse the palate.
Additional Tips
For the best results and a few variations, consider the following tips:
- Make it ahead: You can prepare the stuffed shells up to a day in advance. Simply cover and refrigerate until you’re ready to bake them.
- Use rotisserie chicken: Save time by using store-bought rotisserie chicken instead of cooking your own.
- Vegetarian version: Skip the chicken and add more spinach or substitute with sautéed mushrooms for a vegetarian twist.
- Freezing option: These shells freeze well! Assemble them, cover tightly, and freeze. When ready to cook, bake from frozen, adding an additional 15 minutes to the baking time.
- Spice it up: Add a pinch of red pepper flakes to the filling for a bit of heat.
FAQ Section
Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with cheeses like feta or cheddar for a different flavor profile.
Q: How can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Is there a dairy-free alternative?
A: Yes, you can use dairy-free cheese and ricotta alternatives available at most grocery stores.
Q: Can I add other vegetables to the filling?
A: Certainly! Feel free to add or substitute with vegetables like zucchini, bell peppers, or even kale.
Q: What can I do if I don’t have marinara sauce?
A: If you’re out of marinara sauce, you can use a homemade tomato sauce or even a white sauce like Alfredo for a creamy variation.