Herbed Chicken and Spinach Stuffed Shells

Jumbo pasta shells are filled with a seasoned mixture of cooked chicken, wilted spinach, ricotta, Parmesan, and egg, then baked under marinara and mozzarella until bubbling. The dish eats like a composed pasta bake with defined ricotta filling, tender pasta, and a browned cheese top.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 15 g unsalted butter for greasing and finishing the pan
• 4000 ml water for boiling pasta
• 18 g salt for pasta water
• 220 g jumbo pasta shells dry
• 10 ml olive oil divided
• 9 g garlic minced
• 150 g fresh spinach roughly chopped
• 300 g cooked chicken breast finely chopped or shredded
• 250 g ricotta cheese whole-milk
• 40 g Parmesan cheese finely grated
• 1 large egg beaten
• 8 g fresh parsley chopped
• 2 g dried oregano
• 1.5 g black pepper freshly ground
• 0.5 g ground nutmeg
• 500 g marinara sauce divided
• 10 ml olive oil divided
• 120 g low-moisture mozzarella shredded
• 4 g fresh basil torn, for garnish

Instructions

1. Heat the oven to 190 C. Lightly butter a 9 x 13 inch baking dish with 15 g butter. The dish is evenly greased and the oven is fully preheated.
2. Bring 4000 ml water to a boil in an 8 L pot and add 18 g salt. Cook the 220 g jumbo shells until just shy of al dente, about 1 to 2 minutes less than the package time. Drain, rinse briefly with cool water, and lay the shells in a single layer so they do not stick. The shells are pliable but still firm enough to finish baking without tearing.
3. While the pasta cooks, heat 10 ml olive oil in a skillet over medium heat. Add 9 g garlic and cook for 20 to 30 seconds, then add 150 g spinach and cook just until wilted. Transfer to a bowl and let cool 2 minutes. The spinach is wilted and any excess moisture has mostly cooked off.
4. In a mixing bowl, combine the cooled spinach mixture with 300 g chicken, 250 g ricotta, 40 g Parmesan, 1 beaten egg, 8 g parsley, 2 g oregano, 1.5 g black pepper, and 0.5 g nutmeg. Mix until evenly distributed. The filling looks cohesive and the spinach and chicken are evenly dispersed.
5. Spread 200 g marinara in the bottom of the baking dish. Fill each shell with the chicken mixture and arrange them seam-side up in the dish. Spoon the remaining 300 g marinara over and around the shells. The shells are nestled tightly in a single layer and lightly coated with sauce.
6. Drizzle the remaining 10 ml olive oil over the top, sprinkle with 120 g mozzarella, cover with foil, and bake for 20 minutes. Uncover and bake 8 to 10 minutes more, until the sauce is bubbling and the cheese is melted with browned spots. The filling is hot throughout and the cheese has melted and lightly browned.
7. Rest 5 minutes, then top with 4 g torn basil if using and serve. The shells hold their shape when lifted and the sauce has settled slightly.