Tender jumbo pasta shells filled with chicken, creamy ricotta and spinach, baked over tomato sauce with mozzarella and Parmesan. This comforting dinner has a generous chicken filling and a lightly golden cheese topping.

Servings: approximately 4–6
Prep: about 25–30 minutes
Bake: 20–25 minutes, or until the pasta is tender
Equipment: a large baking dish that holds the filled shells in one layer

Ingredients

• 1⅓ lb boneless, skinless chicken breast (600 g)
• 10½ oz dry jumbo pasta shells, also called conchiglioni (300 g)
• 7 oz ricotta cheese (200 g)
• 3½ oz fresh spinach (100 g), washed and dried
• About 2 cups tomato passata (17½ oz / 500 g)
• About 1 cup shredded mozzarella (4¼ oz / 120 g)
• 1.4 oz finely grated Parmesan (40 g), divided
• 1–2 garlic cloves, minced (optional)
• 1 tablespoon olive oil or vegetable oil
• Salt and freshly ground black pepper, to taste

How to Make Chicken, Ricotta and Spinach Stuffed Shells

1. Prepare the chicken. Heat the oven to 350°F (180°C). Cut the chicken into small pieces, about ¼–⅜ inch (½–1 cm). Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for about 4–5 minutes or until cooked through. Cook in batches if necessary; chicken should reach 165°F (74°C).

2. Add the spinach. Add the spinach and the optional garlic to the skillet. Stir for 1–2 minutes, until the spinach wilts. Transfer to a mixing bowl and let cool slightly.

3. Mix the filling. Stir the ricotta and half of the Parmesan into the chicken and spinach. Season with salt and pepper.

4. Partially cook the shells. Bring a large pot of salted water to a boil. Cook the shells for about 3 minutes less than the package directions. They should be flexible enough to fill but still quite firm. Drain carefully and let cool just enough to handle.

5. Prepare the sauce. Spread the passata over the bottom of a large baking dish and season with salt and pepper. If the passata is very thick, stir in a little water so it forms a loose sauce.

6. Fill the shells. Spoon the chicken mixture into the shells and arrange them opening-side up over the sauce. Keep them in a single layer; use a second small dish if needed.

7. Add cheese and bake. Scatter the mozzarella and remaining Parmesan over the shells. Bake for about 20–25 minutes, until the pasta is tender, the filling is hot throughout and the cheese has melted and lightly browned. If the top browns before the pasta softens, cover loosely with foil and continue baking until tender.

Tips for the Best Stuffed Shells

• Leave the pasta firm. Fully cooked shells can tear while filling and become too soft in the oven.
• Cut the chicken small. Small, even pieces are easier to tuck inside the pasta and give each bite a balanced filling.
• Adjust the tomato sauce. If the passata tastes particularly sharp, add a small pinch of sugar. A little dried basil or Italian seasoning is optional.
• Keep the sauce loose. The pasta needs moisture to finish cooking in the oven.

Substitutions and Serving Ideas

Turkey breast or boneless chicken or turkey thighs can replace the chicken breast. Ground meat also works; cook it thoroughly before combining it with the ricotta and spinach. Serve the shells with a simple green salad.

Storing Leftovers

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat covered, adding a splash of water if the sauce has thickened, until the center reaches 165°F (74°C).