Chicken, Ricotta and Spinach Stuffed Shells

Ingredients

• 360 g (1 1/2 cups)part-skim ricotta cheese
• 75 g (1/2 cup)thawed frozen spinach, squeezed dry
• 140 g (1 cup)cooked chicken breast, shredded
• 75 g (3/4 cup)shredded Parmesan or Asiago cheese
• 2.5 ml (1/2 teaspoon)granulated garlic
• 15 g (1/4 cup)fresh parsley, chopped
• 1egg, beaten
• 20jumbo pasta shells, parcooked
• 680 g (24 oz)your favourite pasta sauce
• 225 g (2 cups)shredded mozzarella
• to tastesalt and pepper

Instructions

1. 1

   Parcook the shells

   Cook the pasta shells for 3 minutes less than the time stated on the packet. Drain and leave them to cool; they will continue cooking in the oven.

2. 2

   Add the sauce

   Pour half of the pasta sauce into a 23 × 33 cm baking dish, spreading it to cover the base.

3. 3

   Mix the filling

   In a bowl, combine the ricotta, Parmesan or Asiago, spinach, granulated garlic, chicken and half of the parsley. Season with salt and pepper to taste, then stir in the beaten egg. Transfer the filling to a 1-litre plastic bag, snip off one corner to make a piping bag and fill each shell with about 30 ml (2 tablespoons) of filling.

4. 4

   Arrange the shells

   Set the filled shells seam-side down in the baking dish. Spoon the remaining pasta sauce over them so they are covered.

5. 5

   Add the topping

   Scatter the mozzarella and remaining parsley over the sauced shells.

6. 6

   Bake until bubbling

   Cover the dish with aluminium foil and bake at 175°C (350°F) for 20–30 minutes, until the shells are bubbling and the cheese is melted and gooey.

What are stuffed shells?

Stuffed shells are large pasta shells filled with a savoury mixture and baked in sauce. They draw on the Italian tradition of filled pasta, while this chicken-and-cheese version is a familiar baked-pasta style often made in home kitchens.

Ricotta keeps the filling soft, while chicken makes it more substantial and spinach adds colour. Baking the shells in sauce helps finish cooking the parcooked pasta and brings the layers together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 735 calories, 51g protein, 54g carbs, 27g fat.

The pasta shells and tomato sauce provide most of the carbohydrates, while ricotta, mozzarella, Parmesan or Asiago and chicken contribute much of the protein. The cheeses also supply most of the fat. Balance a serving with a generous salad or green vegetables, and choose a bread side only if you want one.

Choosing the filling ingredients

Ricotta and cheese: Part-skim ricotta gives the filling a creamy base, and Parmesan or Asiago adds a more savoury, salty edge. Either hard cheese works here.

Spinach and chicken: Squeeze the thawed spinach thoroughly so excess water does not loosen the filling. Use cooked, shredded chicken breast so it distributes evenly through the shells.

Get the shells ready

Parcooking: Boil the shells for 3 minutes less than the packet directs, then drain and cool them. This leaves them firm enough to handle and gives them time to finish cooking in the oven.

Handling: Separate any shells that stick together gently, taking care not to tear them. A torn shell can still be placed in the dish, but it may let some filling escape.

Fill without overdoing it

Piping bag: A snipped corner on a sturdy plastic bag makes it easier to guide the filling into each shell. If you prefer, use a small spoon instead.

Amount: Aim for about 30 ml (2 tablespoons) per shell, filling them without forcing the pasta open. The shells should sit neatly in one layer in the baking dish.

Look for these doneness cues

Sauce: Spread sauce across the bottom and cover the shells with the rest before baking. This keeps the pasta in contact with moisture as it finishes cooking.

Cheese: Bake covered at 175°C for 20–30 minutes. They are ready when the sauce bubbles around the edges and the mozzarella has melted; the exact timing depends on how cold the dish is when it goes into the oven.

Make it a complete meal

Fresh side: Serve the shells with a green salad or steamed green vegetables to add freshness alongside the rich cheese and tomato sauce.

Bread: A little crusty bread works well for mopping up sauce. Since the pasta is already filling, a modest portion of bread is usually enough.

Recipe notes & tips

• Squeeze the thawed spinach firmly to remove excess water before mixing the filling.
• Cook the shells just until they are pliable enough to fill, not fully tender.
• Use a bag with a strong corner so it is less likely to split while piping.
• Spread the base sauce evenly so the shells are not sitting on a dry patch.
• Let the baked dish stand briefly before serving so the filling settles.

Variations

• Use Asiago: Choose it instead of Parmesan for a slightly different savoury cheese flavour.
• Add herbs: Mix extra chopped parsley into the filling for a stronger fresh-herb note.
• Use another sauce: Swap in a different favourite pasta sauce while keeping the same quantity.
• Make it meat-free: Leave out the chicken and add more squeezed-dry spinach to the filling.
• Add a little heat: Stir chilli flakes into the pasta sauce before spreading it over the shells.

Common mistakes to avoid

• Wet spinach: Excess water can make the filling loose; squeeze the thawed spinach dry first.
• Overcooked shells: Soft shells are harder to fill; boil them for 3 minutes less than the packet time.
• Overfilled shells: Too much filling can split the pasta; use about 30 ml (2 tablespoons) per shell.
• Exposed pasta: Shells without sauce on top can dry out; cover them with the remaining sauce.
• Uncovered baking: The cheese can brown before the shells finish cooking; keep the dish covered with foil as directed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered ovenproof dish at 175°C until hot throughout, or microwave individual portions, adding a spoonful of water or sauce if they seem dry.

Frequently asked questions