Stuffed Shells with Chicken and Garlic Butter

This cozy casserole of jumbo pasta shells stuffed with chicken, cheese, spinach, and drizzled with garlicky butter is a weeknight win that feels like a warm hug. Easy, comforting, and family-approved.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

Pasta Shells

20–24 jumbo pasta shells uncooked

Filling

2 cups cooked chicken shredded, rotisserie works great
1 cup ricotta cheese
1 cup shredded mozzarella cheese plus extra for topping
1/2 cup grated Parmesan cheese
2 cups fresh spinach chopped, optional

Garlic Butter & Sauce

4 tbsp unsalted butter
3–4 cloves garlic minced
1 cup marinara sauce jarred or homemade
2 tbsp fresh parsley chopped, optional
Salt and pepper to taste

Equipment

Large Pot
Saucepan
Mixing Bowl
Baking Dish
Foil

Method

Preheat the oven to 375°F (190°C). Cook the jumbo shells in salted boiling water for 6–7 minutes, until al dente. Drain and set aside.
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Remove from heat.
In a bowl, mix chicken, ricotta, mozzarella, Parmesan, spinach (optional), half the garlic butter, salt, and pepper.
Stuff each shell with the filling and place them seam-side-up in a baking dish.
Pour marinara sauce over the shells. Drizzle with remaining garlic butter. Top with extra mozzarella.
Cover with foil and bake for 20 minutes. Uncover and bake another 10 minutes until golden and bubbly.
Let rest 5 minutes, garnish with parsley, and serve warm.

Notes

You can prep the dish ahead of time and refrigerate until baking. Freeze leftovers for a quick future meal. Swap in broccoli, mushrooms, or even Alfredo sauce for fun variations!