Cheesy Chicken Stuffed Shells (Print Version)

Jumbo pasta shells stuffed with a creamy chicken, ricotta, and mozzarella filling, baked in marinara until golden and bubbly. An easy make-ahead dinner the whole table asks for again.

# Ingredients:

→ For the chicken filling

01 - 20 jumbo pasta shells (about half of a 12 oz / 340 g box)
02 - 2 cups (280 g) cooked shredded chicken, such as rotisserie chicken
03 - 15 oz (425 g) whole-milk ricotta cheese
04 - 4 oz (115 g) cream cheese, softened
05 - 1 cup (115 g) shredded mozzarella cheese
06 - 1/2 cup (50 g) grated Parmesan cheese
07 - 1 cup (150 g) frozen chopped spinach, thawed and squeezed very dry (optional)
08 - 1 large egg
09 - 2 cloves garlic, minced
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ For the sauce and topping

13 - 24 oz (680 g) jarred marinara sauce
14 - 1/2 cup (120 ml) chicken broth or reserved pasta water
15 - 1 cup (115 g) shredded mozzarella cheese, for topping
16 - 2 tablespoons grated Parmesan cheese, for topping
17 - Fresh basil, torn, for serving (optional)

# Instructions:

01 - Bring a large pot of well-salted water to a boil and cook the jumbo shells about 2 minutes less than the package directions, until just pliable but still firm. Drain and spread them on a baking sheet in a single layer so they cool without sticking together or tearing.
02 - Beat the ricotta and cream cheese together in a large bowl until smooth. Stir in the shredded chicken, mozzarella, Parmesan, spinach if using, egg, garlic, Italian seasoning, salt, and pepper until evenly combined.
03 - Stir the marinara with the chicken broth to loosen it slightly, then spread about half of it over the bottom of a 9x13-inch baking dish so the shells don't catch on the hot pan.
04 - Spoon the filling into a large zip-top bag, snip off one corner, and pipe about 2 to 3 tablespoons into each cooled shell. Arrange them filling-side up in a single layer over the sauce.
05 - Spoon the remaining sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan. Cover the dish tightly with foil.
06 - Bake at 350°F (175°C) for 25 minutes covered, then remove the foil and bake 10 to 15 minutes more until the cheese is melted and the sauce bubbles at the edges. The chicken is already fully cooked, so this step is about heating the filling through.
07 - Let the dish rest for 5 to 10 minutes before serving so the filling sets slightly. Scatter torn basil over the top if using.

# Notes:

01 - Assemble up to a day ahead and refrigerate unbaked, covered, before baking.
02 - Freeze the unbaked, assembled dish in its sauce for up to 3 months.

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