Recipe: Chicken Ricotta Stuffed Shells

Five luscious cheeses make this dish a delightful crowd-pleaser.

Total Time: 1 hour, 10 minutes; 30 minutes active

Servings: 8


  • 12 ounces jumbo pasta shells
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 2 cups spinach, chopped
  • 2 cups shredded cooked chicken
  • 15 ounces ricotta
  • 8 ounces chevre
  • 8 ounces Neufchatel
  • 5 ounces shredded Parmesan
  • 1 large egg
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Asiago cheese
  • 24 ounces spaghetti sauce


  1. Oil two 9×13-inch baking pans; set aside. Heat the oven to 375°F. Bring a large pot of generously salted water to a boil. Cook pasta shells according to package directions, about 10 minutes, then drain; reserve.
  2. Heat the olive oil in a medium sauté pan, then add the onions and sauté over medium-high heat for about 5 minutes. Add the spinach, remove from the heat and stir until the spinach wilts. Transfer to a large bowl and let cool.
  3. When cooled, add the chicken, ricotta, chevre, Neufchatel, Parmesan, egg, oregano, basil, salt and pepper. Add half of the Asiago cheese and mix well, mashing the chevre and Neufchatel until incorporated. Transfer the mixture to a gallon-sized plastic bag and cut the corner off to make a piping bag. Pipe the filling into each shell, and place filled shells in the prepared pans.
  4. Cover the shells completely with the sauce, and cover the pans tightly with foil. Bake for 40 minutes, then uncover and sprinkle with remaining Asiago cheese. Bake for 15 minutes longer to melt and brown the cheese.


  • Make two pans of delicious stuffed shells, so you can freeze one for later, or feed a crowd.
  • Using a zip top bag as a piping bag is an easy way to fill the shells, or you can use a small spoon, if you want.

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