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Stuffed Shells

Easy Stuffed Pasta Shells in a pan with tomato sauce and mozzarella with a serving spoon
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 (12 ounce) box jumbo pasta shells
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons fennel seeds
  • ¾ teaspoon sea salt
  • 15 ounces ricotta cheese
  • 4 cups shredded mozzarella
  • ½ cup freshly grated Parmesan, plus more for serving
  • 6 basil leaves, minced, plus more for serving
  • 2 cups roughly chopped spinach
  • 1 (24 ounce) jar marinara sauce, store bought or homemade

Method

  1. Heat oven to 350°F with a rack in the center position.
  2. Bring a large pot of salted water to a boil over high heat. Cook the jumbo pasta shells until al dente according to the package instructions. Drain.
  3. Meanwhile, heat the olive oil in a large skillet set over medium-high heat. Once the oil is glistening, add the chicken, garlic, Italian seasoning, fennel and salt. Cook, breaking the meat up with a wooden spoon until it cooked through and there is no longer any liquid in the skillet, about 10 minutes.
  4. Transfer the chicken mixture to a large bowl. Stir in the ricotta, 2½ cups mozzarella, and Parmesan cheeses, along with the basil and spinach.
  5. Spread ½ cup tomato sauce in the bottom of a 9x13 baking dish. Stuff each pasta shell with 2 heaping tablespoons of the chicken mixture. Place each stuffed shell openside up in the prepared baking dish. Pour remaining tomato sauce over the stuffed pasta shells and sprinkle with remaining 1½ cups mozzarella cheese.
  6. Bake in the oven until hot and bubbly, about 25 minutes. Serve sprinkled with additional basil and Parmesan cheese if desired.