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    Home » Recipes » Recipes

    Chicken and Spinach No-Boil Stuffed Shells

    Published: Jan 1, 2022 · Modified: Aug 22, 2024 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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    baked chicken and spinach no boil stuffed shells in a baking dish.
    baked chicken and spinach no boil stuffed shells in a baking dish.
    baked chicken and spinach no boil stuffed shells in a baking dish.

    Cheesy Chicken Spinach No-Boil Stuffed Shells are loaded with cottage cheese spinach filling, piled high with white meat rotisserie chicken, and smothered in zesty marinara sauce and gooey mozzarella cheese. Super easy pasta bake for busy weeknight dinners.

    Try One Pot Creamy Chicken and Pasta or Spaghetti with Alfredo Sauce next. 

    baked chicken and spinach no boil stuffed shells in a baking dish.

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    Jump to:
    • You're Going to Love These
    • Ingredients
    • Variations
    • How to Make Chicken Spinach No Boil Stuffed Shells
    • Expert Tips
    • FAQS
    • More Easy Weeknight Dinner Recipes
    • 💌Let's Stay in Touch
    • 📖 Recipe

    You're Going to Love These

    • No need to boil the shells!  -- or try to wrangle a slippery shell, or worse, a torn shell!
    • Chicken and spinach stuffed shells are fast and easy to put together with convenient rotisserie chicken and frozen spinach
    • Cozy, cheesy comfort food for hectic weeknights or casual weekend entertaining
    • Chicken and spinach no-boil stuffed shells without ricotta are filled with cottage cheese, as a little lighter option

    Ingredients

    chicken and spinach no boil stuffed shells ingredients.

    See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

    • Jumbo pasta shells. You don’t need special oven-ready pasta; regular jumbo shells are all you need to make these easy chicken and spinach no-boil stuffed shells. 
    • Marinara sauce. We like Rao's or Kirkland marinara. Use your favorite homemade or jarred marinara. You can also use a store-bought or homemade spaghetti sauce recipe.
    • Cottage cheese. These no-boil stuffed shells are made without ricotta in the filling. Cottage cheese stands in as a lighter option. 
    • Mozzarella cheese. Use freshly shredded mozzarella if you can, it melts much creamier than pre-bagged cheese. 
    • Parmesan cheese. For best flavor, avoid Parmesan in the green can and shred your own. 
    • Frozen spinach. Thaw spinach, wrap it in paper towels and squeeze all the water from it before mixing it into the filling. 
    • Rotisserie chicken. You can also use freshly poached chicken or any leftover cooked chicken or turkey. 
    • Pesto. A little pesto is a delicious way to finish the dish. Use jarred pesto or your favorite homemade pesto like this delicious oregano pesto recipe. 
    • Water. The secret ingredient that turns regular jumbo shells into no-boil pasta. 

    Variations

    • Like it spicy? Use arrabbiata spaghetti sauce or add red pepper flakes or a pinch of cayenne pepper to the red sauce. 
    • Make it meatless and skip the chicken! 
    • Swap out the shredded chicken for browned ground beef or Italian sausage. 

    How to Make Chicken Spinach No Boil Stuffed Shells

    cottage cheese spinach mixture in a clear bowl.

    Step 1: In a large bowl, mix cottage cheese, beaten egg, garlic powder, and Italian seasoning. Add the spinach, 1 cup of the mozzarella cheese, and ½ cup of Parmesan cheese. 

    hand holding up a stuffed uncooked shell.

    Step 2: Place 1 cup of marinara sauce in the bottom of a 9 x 13 baking dish sprayed with nonstick cooking spray. With a spoon, stuff uncooked shells with spinach cottage cheese mixture and place in the baking dish. 

    chicken layered over the stuffed shells in a baking dish.

    Step 3: Layer the shredded rotisserie chicken over the stuffed lasagna shells. 

    marinara sauce spread on top of the stuffed shells in a baking dish.

    Step 4: Cover the chicken with the remaining sauce. Pour 1 ½ cups of water into the pan. 

    cheese sprinkled on top of the stuffed shells in a baking dish.

    Step 5: Cover the marinara sauce with 1 cup of mozzarella cheese and ½ cup Parmesan cheese. 

    baked chicken and spinach no boil stuffed shells in a baking dish.

    Step 6: Cover dish with foil and bake in a preheated oven at 375 for 60 minutes. Uncover and bake for another 10 minutes. Top with ribbons of fresh basil and drizzles of pesto. Serve with fresh garlic bread and Spinach and Arugula Caprese Salad. 

    Expert Tips

    • To get the moisture out of the thawed spinach, wrap it in paper towels and squeeze, squeeze, squeeze out all the extra liquid.  
    • Baking no-boil stuffed shells covered in aluminum foil keeps the moisture in so the shells cook to a perfect al dente
    • Adding a swirl of pesto right before you serve your baked pasta adds even more flavor and color

    FAQS

    How long do stuffed shells last in the fridge?

    Store leftover shells in an airtight container in the refrigerator for 3-4 days. 

    What is the best way to reheat stuffed shells?

    Reheat stuffed shells covered in the oven at 350 for 20-30 minutes or until they reach an internal temperature of 165. You can also cover in plastic wrap and reheat in one-minute increments in the microwave. You may need to add some water or more pasta sauce to replace any moisture absorbed by the pasta. 

    Why add an egg to the cottage cheese filling in no-boil stuffed shells?

    The egg acts like a binder in the spinach cottage cheese filling so it firms up as it bakes —  instead of running out of the shells.

    Is it better to cook chicken and spinach stuffed shells covered or uncovered?

    This no-boil stuffed shells recipe needs the water to cook the pasta shells. Covering the dish with foil locks in the moisture so the shells can absorb the water and cook to a perfect al dente. 

    Is cottage cheese the same as ricotta cheese?

    No. Ricotta has a soft, grainy consistency, while cottage cheese has larger curds. Either one works well in lasagna and stuffed shell recipes. Some folks choose cottage cheese because it’s lower in fat and calories than ricotta.

    baked chicken and spinach no boil stuffed shells in a baking dish.

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      Bubble Up Pizza Casserole with Biscuits
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      Skillet Chicken Spinach Rice Casserole (Fast & Easy!)
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      One Pot Creamy Chicken and Pasta 
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      Lemon Herb Chicken Breasts with Cream of Chicken Soup

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    📖 Recipe

    baked chicken and spinach no boil stuffed shells in a baking dish.

    Chicken and Spinach No-Boil Stuffed Shells

    Cara Lanz
    Cheesy Chicken and Spinach No-Boil Stuffed Shells are loaded up with cottage cheese and spinach filling, piled high with rotisserie chicken, smothered in marinara and gooey cheese, and baked to a perfect al dente.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 12
    Calories 295 kcal

    Ingredients
      

    • 12 ounces jumbo shells
    • 15 ounces 2% cottage cheese
    • 1 beaten egg
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • 10 ounces frozen spinach, thawed and squeezed dry
    • 2 cups shredded mozzarella cheese, divided
    • 1 cup shredded Parmesan cheese, divided
    • 2 cups rotisserie chicken breast
    • 32 ounces marinara sauce
    • 1 ½ cups water

    For serving

    • 1 tablespoon fresh basil
    • 2 tablespoons pesto
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 375. Spray a 9 x 13 baking dish with cooking spray.
    • In a large bowl, stir cottage cheese, beaten egg, garlic powder, and Italian seasoning. Add the spinach, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese.
    • Place 1 cup of marinara sauce in the bottom of the pan. With a spoon, stuff the shells with the spinach cottage cheese mixture and place them in the pan.
    • Layer the shredded rotisserie chicken over the stuffed shells.
    • Cover the chicken with the rest of the marinara sauce. Pour 1 ½ cups of water into the pan. Cover the marinara sauce with 1 cup of mozzarella cheese and ½ cup Parmesan cheese.
    • Cover the pan in foil and bake for 60 minutes. Uncover and bake for another 10 minutes. Serve with ribbons of fresh basil and drizzles of pesto.

    Video

    Notes

    • To get the moisture out of the thawed spinach, wrap it in paper towels and squeeze, squeeze, squeeze out all the extra liquid.  
    • Baking the lasagna stuffed shells covered in aluminum foil keeps the moisture in so the shells cook to a perfect al dente.

    Nutrition

    Calories: 295kcalCarbohydrates: 28gProtein: 24gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 56mgSodium: 918mgPotassium: 527mgFiber: 3gSugar: 5gVitamin A: 3389IUVitamin C: 7mgCalcium: 273mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Strawberry Angel Food Cake with Cream Cheese Glaze
    Vegetarian Stuffed Italian Peppers (No Rice) »
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    Comments

    1. Leah Larson says

      January 06, 2022 at 1:51 am

      5 stars
      Omg, so delicious. It was a success with the kids. Whew! I was afraid the sight of "green stuff" in it would make them not even try it. Got them to try a bite and it was winner winner chicken dinner!

      Reply
      • Cara Lanz says

        January 06, 2022 at 11:53 am

        Thanks, Leah, for sharing this! I'm so glad the green stuff didn't scare anyone away :).

        Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Cara!

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