Simply Stuffed Pasta Shells

Stuffed pasta shells are a favorite family dish for pretty much any family you ask! There’s always something magical about incorporating that transcendent tomato-cheese-herb fusion within a pasta pocket that brings a new level of comfort to this food.

These are so easy to make with your favorite jar of high-quality pasta sauce, and a great showcase if you prefer to make yours from scratch.


  • 1 lb Ground chicken
  • 1 tbs Italian seasoning
  • 2 tsp Fennel seeds
  • ¾ tsp Salt
  • 2 cloves Garlic, minced
  • 15 oz Ricotta cheese
  • 16 oz Mozzarella, grated
  • ½ cup Parmesan, grated
  • 6 leaves Basil, julienned
  • 2 cups Spinach, roughly chopped
  • 1 12-oz box Jumbo pasta shells, cooked al dente
  • 3 cups Pasta sauce, homemade or store bought


  1. Heat oven to 350º.
  2. Cook pasta shells — it helps to boil them not quite as long as the package instructions say, so they can finish cooking in the oven.
  3. Brown chicken in a large skillet on high heat along with garlic, Italian seasoning, fennel and salt until liquid cooks off.
  4. In a large bowl mix together cooked chicken, ricotta, 2½ cups mozzarella, parmesan, basil and spinach.
  5. Stuff each shell with 2 heaping tablespoons of the chicken/cheese mixture, using a spoon.
  6. Pour a little of the pasta sauce in the bottom of a 9×13 baking dish. Place the shells meat side up on the sauce, then cover with remaining sauce and remaining mozzarella cheese.
  7. Bake until cheese is bubbly, about 25 minutes.

Serves 8 | Prep Time 35-45 mins