Description
A delicious and creamy stuffed jumbo pasta shell recipe filled with chicken, ricotta, spinach, and topped with mozzarella.
Ingredients
Scale
- 1 cup cooked chicken (Shredded or diced; leftover rotisserie works great.)
- 1 cup ricotta cheese (Creamy and rich, adds perfect texture.)
- 1 cup chopped spinach (Fresh or frozen.)
- 2 cloves garlic (Minced.)
- 1 teaspoon Italian seasoning (A flavorful blend.)
- salt and pepper to taste (Essential for flavor.)
- 12 large pasta shells (Choose jumbo shells for best stuffing experience.)
- 1 cup mozzarella cheese (Shredded, for topping and stuffing.)
- 1 cup heavy cream (For sauce and wonderful creaminess.)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, boil salted water and cook the jumbo pasta shells according to package instructions. Drain and set aside to cool slightly.
- In a bowl, combine the cooked chicken, ricotta cheese, chopped spinach, minced garlic, half of the mozzarella cheese, Italian seasoning, salt, and pepper. Mix until everything is well-blended.
- Take a shell and carefully spoon in your creamy filling. Place each filled shell in a greased baking dish.
- In a small saucepan over medium heat, combine the heavy cream and the remaining mozzarella. Stir until melted and smooth. Pour the sauce evenly over the stuffed shells.
- Cover your dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until bubbly and golden.
- Once done, let them cool slightly. Serve warm with your favorite side salad or garlic bread.
Notes
- This dish pairs well with a green salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 shells
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg