Easy Stuffed Shells

Happy daylight savings day! I don’t care what anyone says, this is the best day of the year. Getting off work with plenty of sunshine left in the day is literally priceless. To celebrate, I made stuffed shells and took photos. After work. Cause it’s not dark!

These are actually pretty simple and they made enough for leftovers. You can literally put anything you want into shells. I used chicken, but ground beef or turkey would be great, and I would love to experiment with different types of cheeses.

Whip up a batch of these delicious shells and share it with someone you love tonight. They are easy, filling, and a fun twist on traditional spaghetti night. {recipe below}


1 box of jumbo shells, cooked al dente
1 tub of Ricotta cheese
1 cup spinach
1 tablespoon olive oil
2 chicken breasts
Salt, to taste
Pepper, to taste
Dried basil, to taste
Garlic powder, to taste
1 cup Mozzarella cheese (or more, depending on your personal preference)
1 jar of your favorite spaghetti sauce


1. Preheat oven to 350ºF. In a baking dish, coat chicken breasts with olive oil, salt, pepper, dried basil, and garlic powder to taste. Bake approximately 20 minutes, or until the chicken in cooked through. Once the chicken is cooled, shred using forks and set aside.

2. While the chicken bakes, cook jumbo shells per package directions. Drain, and allow to cool completely.

3.  In a skillet, prepare the spinach over medium heat: Coat with olive oil and sauté until wilted. This usually won’t take more than a few minutes.

4. To create the filling: combine ricotta, spinach, shredded chicken, and mozzarella cheese. Add salt, pepper, and dried basil to taste. Stir to combine.

5.  Line a baking dish with aluminum foil and pour spaghetti sauce into the bottom. Then, careful not to tear the shells, spoon in the filling mixture until each shell is full. Place stuffed shells in baking dish and top with additional mozzarella cheese. Bake in the pre-heated oven for approximately 20-25 minutes.