Chicken and Spinach Stuffed Shells Bake

• 12 oz jumbo pasta shells, cooked
• 1 lb ground chicken
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 cups marinara sauce
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook ground chicken until browned; drain and set aside.
3. 3 In a bowl, mix cream cheese, mozzarella, Parmesan, cooked chicken, spinach, egg, garlic powder, onion powder, salt, and pepper until well combined.
4. 4 Stuff each pasta shell with the mixture.
5. 5 Place stuffed shells in a greased baking dish and pour marinara sauce over the top.
6. 6 Bake for 45 minutes, or until bubbly.
7. 7 Garnish with parsley before serving.

Equipment

• Baking dish
• Skillet
• Mixing bowl

Variations

• Substitute ground chicken with ground turkey for a leaner option.
• Add sun-dried tomatoes or artichoke hearts for extra flavor.

Substitutions

• If you're out of cream cheese, use ricotta mixed with a bit of milk for a similar texture.

Pairings

• Pairs well with a light white wine or sparkling water with lemon.

Nutrition

Tips

• For extra cheesiness, sprinkle additional mozzarella on top before baking.
• These stuffed shells can be assembled ahead and refrigerated for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until heated through.

Serving Suggestions

• Serve with a crisp green salad or garlic bread for a complete meal.

FAQ