Chicken & Cheese Stuffed Shells
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
  • 4 Chicken Breasts, cooled and shredded
  • 1 box of Jumbo Shells
  • 4 Cups of Fresh Spinach
  • 1 8 oz Package of Cream Cheese
  • 3 Cups of Mozzarella Cheese
  • 1 Cup of Freshly grated (large grate) Parmesan Cheese
  • Salt and Pepper
  • Onion Powder
  • Garlic Powder
  • Marinara Sauce of Choice (Homemade or in a jar)
  • Non-Stick Cooking Spray
  1. Pre-heat oven to 350 degrees F.
  2. Start by cooking the jumbo shells. They will only need to be par cooked, so don't boil them until they are too soft.
  3. While the shells boil, tear the spinach's stems off and shred it. Set Aside.
  4. Heat the cream cheese in a microwave safe bowl for 30 second intervals until it is very soft, but not liquidy or scorched.
  5. In a large bowl, add the chicken, cream cheese, 2 cups of mozzarella cheese and ½ cup Parmesan cheese. Mix well with your hands as if you are mixing a dough.
  6. Drain the shells.
  7. Add the spinach to the chicken and cheese mixture and mix in well. Add salt, pepper, garlic powder and onion powder to taste.
  8. Taking a teaspoon, scoop out the chicken and cheese mixture and stuff the shells. Place them in a glass baking dish. When there is no more room, top with the remaining mozzarella and Parmesan cheese.
  9. Bake for 20-30 minutes, covered (with aluminum foil). During the last 5 minutes or so, remove the foil.
  10. Heat up some marinara sauce, top and enjoy!
Cook your chicken a day beforehand for fastest prep time. If you didn't, you will need to poach the chicken in water or chicken broth and allow to cool before shredding.
Recipe by Saved By Grace at