These Chicken Stuffed Shells are packed with creamy chicken and spinach and then topped with gooey mozzarella. This delicious pasta dish will be a family favorite.
Make the sauce first- in a large saucepan, melt 2 Tbsp unsalted butter over medium heat. Then stir in 2 minced garlic cloves for about 1 minute. Then pour in 3 cups of heavy cream and let it come to a simmer. Remove the sauce off the heat and whisk in 1 1/2 cups grated parmesan cheese along with 1/4 tsp black pepper and 1 tsp salt. Then set aside for later.
Now cook 12 oz of jumbo pasta shells in a pot of boiling salted water according to the package. Drain and toss in a little olive oil to prevent sticking and set aside.
In a large bowl combine 2 cups shredded rotisserie chicken, 10 oz frozen baby spinach (thawed & chopped), 15 oz Ricotta cheese, 1/2 cup grated Parmesan, 1 cup shredded Mozzarella, 3/4 tsp salt, and 1/4 tsp black pepper.
Coat the bottom of a deep 9x13-inch baking dish with 1 cup of white sauce. Then place the stuffed shells on top (open side up).
Evenly pour the remaining sauce on top of the shells and sprinkle 2 cups of shredded mozzarella cheese on top. Preheat the oven to 350 degrees Fahrenheit and bake for about 30 minutes. Then broil for 2-3 minutes to get the cheese golden brown.
Notes
Add olive oil to the shells- Doing this once they are done cooking will ensure they don't stick together and later break when you are ready to stuff them.
Drain your spinach- After you've thawed your spinach, you will need to thoroughly drain it to keep the water from thinning out your filling and making the shells soggy.
Cook the shells open side up- Doing it this way ensures that the filling will not fall out the bottom as you scoop and serve this delicious dish.
Broil your Chicken Stuffed Shells at the end- For the last few minutes of cooking, make sure to set your oven to broil so you get that perfect golden brown on your cheesy topping.