Preheat your oven to 350°F. This step is crucial as it ensures even cooking of your stuffed shells. As the oven heats up, you can get started on your pasta.
Bring a large pot of water to a rolling boil. Generously season it with salt, as this will enhance the flavor of the shells. Once boiling, add the jumbo shells one at a time. Stir gently to prevent sticking. Cook them until they are just slightly less than al dente, ensuring they stay firm enough to handle.
Use a slotted spoon to carefully remove the shells from the boiling water and set them aside on a cutting board or plate to cool. It’s essential to let them cool, so they don’t become difficult to handle later.
While the shells are cooling, heat a medium-sized skillet over medium heat and add olive oil. Once the oil is shimmering, toss in the minced garlic. Cook it for about 30 seconds until fragrant, but be careful not to burn it.
Add the baby spinach to the skillet and sauté it until wilted, which should take around 2 minutes. This step not only cooks the spinach but also intensifies its flavor. Once wilted, transfer the mixture to a large bowl.
Now in that same bowl, add the shredded chicken, ricotta cheese, cubed mozzarella, ¼ cup of Parmesan, the egg, and season with salt and black pepper. Stir everything together until well combined, ensuring each shell will be filled with a delightful blend.
Next, pour the marinara sauce and heavy cream back into the same skillet you used for the spinach. Bring the mixture to a boil and then reduce the heat to a simmer. This step creates the sauce that will coat the shells.
Once the sauce is simmering, stir in the remaining Parmesan cheese until it melts into the sauce, making it creamy and delicious. Remove from heat and season to taste.
With the sauce ready, pour it into a 9×12-inch baking dish. This will be the cozy bed for your stuffed shells.
Now, it’s time to stuff the shells! Using a spoon or your hands, fill each shell with the chicken mixture, being generous. Arrange them neatly in the baking dish.
Sprinkle the top of the filled shells with the remaining shredded mozzarella to create a golden, bubbly topping.
Bake the shells uncovered in your preheated oven for about 25 to 30 minutes. You’ll know they’re done when the cheese is melted and the sauce is bubbling.
Once baked, remove the dish from the oven and let it cool slightly. If you wish, garnish with fresh basil before serving. Enjoy!
