Chicken, Ricotta and Spinach Stuffed Shells

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Whenever I’m developing recipes, I always try use inspiration from the fridge and pantry.  As I thought about putting together this recipe, it struck me that I had a delicious rotisserie chicken sitting in the fridge, and I instantly knew I had something good.  The store bought rotisserie chicken is one of my MUST BUY items on my shopping list.  They’re so delicious, and so versatile!  Nowadays, these fully cooked protein powerhouses are so inexpensive, it hardly makes sense to a buy a whole uncooked bird.  You’ll usually end up spending the same amount for an uncooked whole bird, so just save yourself the work and the trouble, and keep a rotisserie chicken in your fridge.  I’m going to develop a few recipes to highlight the versatility of the humble rotisserie chicken, here’s the first one!  My chicken, ricotta and spinach stuffed shells are one of my most popular recipes, and it’s easy to see why! These stuffed shells are loaded with a creamy ricotta and spinach filling that’s studded with chunks of tender chicken breast.  This is a great way to mix up your traditional stuffed shells recipe!

Chicken, Ricotta and Spinach Stuffed Shells | Delish D'Lites

ingredients(4 servings)
1 1/2 cups part skim ricotta cheese
1/2 cup thawed frozen spinach, squeezed dry
1 cooked chicken breast, shredded (about 1 cup)
3/4 cup shredded Parmesan or Asiago
1/2 teaspoon granulated garlic
1/4 cup chopped parsley
1 egg, beaten
20 jumbo pasta shells
1 24oz jar of your favorite pasta sauce
2 cups shredded mozzerella
salt and pepper to taste

directions

Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool.  The pasta will continue to cook in the oven.

Pour half of the pasta sauce into a 9×13 baking dish, covering the bottom of the pan completely.

Mix the ricotta, shredded Parm/Asiago, spinach, granulated garlic, chicken and half of the parsley in a bowl.  Season with salt and pepper to taste.  Add the egg into the seasoned mixture and stir to combine.  Fill a quart sized plastic bag with the filling, then cut off one corner of the bag, to create a piping bag.  Fill each shell with about 2 tablespoons of filling.

Chicken, Ricotta and Spinach Stuffed Shells | Delish D'Lites

Place the stuffed shells seam side down into the baking dish.  Top the shells with the rest of the pasta sauce, covering completely.

Chicken, Ricotta and Spinach Stuffed Shells | Delish D'Lites

Top the saucy shells with 2 cups of shredded mozzarella, and the remaining parsley.

Chicken, Ricotta and Spinach Stuffed Shells | Delish D'Lites

Cover the baking dish with aluminum foil and bake at 350 degrees F for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.

Chicken, Ricotta and Spinach Stuffed Shells | Delish D'Lites

Chicken, Ricotta and Spinach Stuffed Shells | Delish D'Lites

Chicken, Ricotta and Spinach Stuffed Shells

Ingredients

  • 1 1/2 cup part skim ricotta cheese
  • 1/2 cup thawed frozen spinach squeezed dry
  • 1 cup cooked chicken breast shredded
  • 3/4 cups shredded Parmesan or Asiago cheese
  • 1/2 teaspoon granulated garlic
  • 1/4 cup fresh parsley chopped
  • 1 egg beaten
  • 20 jumbo pasta shells parcooked
  • 24 oz of your favorite pasta sauce
  • 2 cups shredded mozzarella
  • salt and pepper to taste

Instructions

  1. Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool. The pasta will continue to cook in the oven.
  2. Pour half of the pasta sauce into a 9×13 baking dish, covering the bottom of the pan completely.
  3. Mix the ricotta, shredded Parm/Asiago, spinach, granulated garlic, chicken and half of the parsley in a bowl. Season with salt and pepper to taste. Add the egg into the seasoned mixture and stir to combine. Fill a quart sized plastic bag with the filling, then cut off one corner of the bag, to create a piping bag. Fill each shell with about 2 tablespoons of filling.
  4. Place the stuffed shells seam side down into the baking dish. Top the shells with the rest of the pasta sauce, covering completely.
  5. Top the saucy shells with 2 cups of shredded mozzarella, and the remaining parsley.
  6. Cover the baking dish with aluminum foil and bake at 350 degrees F for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.

Chicken, Ricotta and Spinach Stuffed Shells

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17 Responses

  1. SO happy to have found your blog/website. I had the general idea but it always helps to have it in writing and the few ingredients I hadn’t thought of! Yummy!

  2. I am making this today. Instead of using the shell pasta, I will be making rolls with lasagna noodles, In the absence of shredded mozzarella, I will substitute with provolone. Can’t wait until dinner! :>

    1. Thanks Cara Lyn, I’m so glad you enjoyed them! This would be delish with mushrooms, I’d chop them up and sauté them, then add them into the filling as per the recipe. Thanks again & happy cooking 🙂

    1. Thanks Carmen! It’ll be just as delicious without the chicken 🙂 Lobster, crab or shrimp would be a great substitute, and you could add some seafood seasoning to tie it all together, seafood Alfredo style. Now, I’m gonna have to try that!

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.