This dish is a labor of love, but SO worth it—cheesy, saucy, and topped with crispy mozzarella for the perfect bite. Save this recipe for your next special dinner!
The recipe:
Preheat oven to 400°F. Heat olive oil in a large skillet over medium heat. Sauté your chicken until the chicken is fully cooked and any liquid has evaporated with a drizzle of olive oil, salt, and pepper.
Add ground chicken, spinach, shredded zucchini, garlic, and Italian seasoning. I shredded my zucchini straight into the skillet for less dishes 😉
Once the spinach is wilted, remove from heat and let cool slightly.
While your chicken mixture is cooking, bring a large pot of salted water to a boil. Cook the jumbo shells 1-2 minutes less than the package instructions (they should be slightly underdone). Drain and set aside.
In a large bowl, combine the cooked chicken mixture with ricotta cheese.
Stuff each shell generously with the ricotta-chicken mixture and place them opening side down in the dish.
Pour an even layer of vodka sauce over the shells.
Sprinkle shredded mozzarella and grated Parmesan over the top.
Bake for 8-10 minutes at 400°F or until the cheese is bubbly and golden brown.
Sprinkle with fresh basil before serving.
Enjoy the crispy, cheesy goodness!
Stuffed Ricotta Chicken & Spinach Shells with Vodka Sauce
Equipment
- Baking Dish
Ingredients
For the Filling
- 12 ounces ground chicken
- 2 cup spinach
- 1 zucchini shredded
- 4 cloves garlic minced
- 1 tablespoon Olive oil
- 1.5 cups ricotta cheese
- 1.5 tablespoon Italian seasoning
- salt, and pepper to taste
For Assembly & Baking
- appx. 1/2 box jumbo pasta shells about 20 shells or whatever your baking dish accommodates
- 2 cups vodka sauce or marinara sauce
- 1.5 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil finely chopped (for garnish)
Instructions
- Preheat oven to 400°F.
- Heat olive oil in a large skillet over medium heat. Sauté your chicken until the chicken is fully cooked and any liquid has evaporated with a drizzle of olive oil, salt, and pepper.
- Add ground chicken, spinach, shredded zucchini, garlic, and Italian seasoning.I shredded my zucchini straight into the skillet for less dishes 😉
- Sauté until the chicken is fully cooked and any liquid has evaporated.
- Once the spinach is wilted, remove from heat and let cool slightly.
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells 1-2 minutes less than the package instructions (they should be slightly underdone).
- Drain and set aside.
- In a large bowl, combine the cooked chicken mixture with ricotta cheese.
- Stuff each shell generously with the ricotta-chicken mixture and place them opening side down in the dish.
- Pour an even layer of vodka sauce over the shells.
- Sprinkle shredded mozzarella and grated Parmesan over the top.
- Bake for 8-10 minutes at 400°F or until the cheese is bubbly and golden brown.
- Sprinkle with fresh basil before serving.
- Enjoy the crispy, cheesy goodness!
Video
@katieaustin Such a good din!!! Stuffed Ricotta, Chicken, Spinach Shells with Vodka Sauce and Crispy Mozzarella to top! Save to make for Valentine’s Day 💕❤️🍝
♬ original sound – Katie Austin
