Description

These baked pasta shells are filled with tender chicken, sautéed spinach and creamy ricotta, then smothered in a velvety white sauce and melted cheese. Perfect for weeknight dinners, they deliver comforting, restaurant‐quality flavor with minimal fuss.

Ingredients

Scale

2 cups cooked shredded chicken

1 cup chopped fresh spinach

1.5 cups ricotta cheese

0.5 cup grated Parmesan cheese

1 egg

salt to taste

pepper to taste

garlic powder to taste

20 jumbo pasta shells

3 tbsp butter

3 tbsp all-purpose flour

2 cups milk

0.5 cup heavy cream

0.5 cup grated Parmesan cheese

2 cloves garlic minced

pinch of nutmeg

1 cup shredded mozzarella cheese

fresh parsley for garnish

Instructions

1. Cook and shred the chicken.

2. Sauté spinach until wilted, then squeeze out excess moisture.

3. Mix chicken, spinach, ricotta, Parmesan, egg, salt, pepper and garlic powder in a bowl.

4. Cook pasta shells until al dente and drain.

5. Preheat oven to 375°F (190°C).

6. Make the white sauce by melting butter, whisking in flour, then adding milk, cream, Parmesan, garlic and nutmeg until smooth.

7. Spread a thin layer of sauce in a baking dish.

8. Fill each shell with the ricotta mixture and arrange in the dish.

9. Pour remaining sauce evenly over the shells.

10. Sprinkle shredded mozzarella and extra Parmesan on top.

11. Cover with foil and bake for 25 minutes.

12. Remove foil and bake uncovered for 10–15 minutes until golden and bubbly.

13. Let rest for 10 minutes before serving.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: main course
Method: baking
Cuisine: italian

Nutrition

Serving Size: 1 serving

Keywords: chicken stuffed shells, spinach ricotta shells, creamy ricotta shells, baked pasta, weeknight dinner, family meal, new mom meal, chicken alfredo shells, comfort food