Jumbo stuffed shells with chicken, spinach & cheese

Jumbo stuffed shells with chicken, spinach & cheese
0 vote

I love comfort food far too much to try and reinvent the wheel. To me, trying to change comfort food is like making a Beatles song into a techno mix. Some things are called classics for a reason!

Here is a stuffed shell recipe that tastes like love and that takes two seconds to make (yes, I’ve been told I exaggerate). All you need is a baking sheet, a mixing bowl, a pot (for the pasta) and about 40 minutes of patience for cooking.

I always make a few extra shells in case any break during cooking.

Bon appétit!


  • ServesYields 32 shells
  • Prep time10 min
  • Cook time40 min
  • Timeout-
  • FreezingNe se congèle pas.



  • 32 jumbo shells
  • 2 cups cooked chicken, diced
  • 2 1/2 cups store-bought or homemade basil tomato sauce
For the stuffing
  • 1 small red onion, chopped
  • 2 small cloves garlic, minced
  • 1 cup spinach, chopped
  • 1 cup ricotta cheese
  • Zest of 1/2 lemon
  • 1/4 cup mayonnaise
  • 2 cups mozzarella cheese, grated
  • 1 egg, lightly beaten
  • Salt and pepper, to taste


  1. Preheat the oven to 350˚F.
  2. Cook the pasta according to the package directions. Drain and add oil. Set aside.
  3. In a bowl, combine the ricotta, lemon zest, mayonnaise, egg, and 1 cup of mozzarella cheese. Season.
  4. Add the chicken, red onion, garlic, and spinach. Mix well and set aside.
  5. Pour half of the tomato sauce onto a baking sheet. Fill the shells with the stuffing mixture and place on the baking sheet. Cover the shells with the remaining sauce.
  6. Cover with aluminum foil. Bake for 30 minutes.
  7. Remove the foil and top the shells with the remaining mozzarella. Bake for a few more minutes.
Recipe published on August 19, 2018