Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 28 oz Crushed Tomatoes (canned)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 10 oz Cooked Chicken Breast, shredded
  • 15 oz Whole Milk Ricotta Cheese, well-drained
  • 10 oz Frozen Chopped Spinach, thawed and squeezed dry
  • 1/2 cup Grated Parmesan Cheese (plus extra for topping)
  • 1 Large Egg
  • Pinch of freshly grated Nutmeg
  • 8 oz High-Protein Jumbo Shells (Conchiglie)
  • 1 cup Low-Moisture Mozzarella Cheese, shredded
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Simmer the Sauce: Heat olive oil in a saucepan over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add garlic, oregano, and basil; cook for 1 minute until fragrant. Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Reduce heat to low and let the sauce bubble gently for 15-20 minutes.
  2. Cook the Shells: Bring a large pot of salted water to a rolling boil. Cook the jumbo shells according to package instructions, subtracting 2 minutes from the suggested cook time (aim for very al dente). Drain the shells immediately and rinse briefly with cold water to stop the cooking and prevent sticking. Toss gently with a drizzle of olive oil.
  3. Preheat Oven: Preheat the oven to 375°F (190°C).
  4. Drain Spinach: Thoroughly squeeze the thawed spinach (using a clean tea towel or paper towels) to remove all excess moisture. This is vital to prevent a watery filling.
  5. Combine Filling Ingredients: In a large bowl, combine the shredded chicken, well-drained ricotta, squeezed spinach, Parmesan cheese, the large egg, and a pinch of nutmeg. Season generously with salt and pepper. Mix thoroughly until homogeneous.
  6. Transfer Filling (Recommended): Transfer the filling mixture into a large Ziploc bag and snip off one corner to create a makeshift piping tool for easy, clean stuffing.
  7. Coat the Dish: Pour about 1.5 cups (360 ml) of the prepared tomato sauce into the bottom of a 9x13 inch baking dish, spreading evenly. Reserve the remaining sauce.
  8. Stuff the Shells: Carefully fill each cooked shell with 2-3 tablespoons of the ricotta-chicken mixture. Arrange the stuffed shells tightly in the prepared baking dish.
  9. Sauce and Cheese Layer: Pour the remaining tomato sauce evenly over the top of the shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese and an extra dusting of Parmesan over the top.
  10. Bake Covered: Cover the baking dish tightly with foil. Bake for 25 minutes.
  11. Brown Top: Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
  12. Rest and Serve: Let the dish rest for 10 minutes out of the oven before garnishing with fresh parsley and serving.