This Chicken and Spinach Stuffed Conchiglioni is an indulgent and hearty pasta dish that’s sure to impress. Filled with a delicious mixture of chicken, ricotta, spinach, and cheese, and smothered in a creamy sauce, this dish combines all the comforting flavors you love. The large pasta shells (conchiglioni) are perfect for stuffing and hold the filling wonderfully. The creamy sauce ties it all together, making this a rich and satisfying meal for any occasion.
Preparation, Cook, and Total Times
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 4-6 servings
Cuisine This dish is inspired by Italian cuisine, where stuffed pasta dishes like cannelloni are staples. With a twist of chicken and spinach, this recipe offers a flavorful variation that’s creamy, cheesy, and filling.
Full List of Ingredients
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For the Filling:
- 2 chicken fillets
- Salt, to taste
- Black pepper, to taste
- Sweet paprika, to taste
- Vegetable oil, for frying
- 250 grams (1/2 lb) spinach
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250 grams (1/2 lb) ricotta cheese
- 60 grams (2 oz) mozzarella cheese, shredded
- 60 grams (2 oz) Parmesan cheese, grated
- 1 egg
- Salt and pepper to taste
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For the Sauce:
- 4 tbsp butter
- 2 tbsp flour
- 1/2 cup pasta broth (from cooking the pasta)
- 2 cups cream
- Salt, to taste
- Nutmeg, to taste
- Mozzarella cheese for topping (optional)
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For the Pasta:
- 300 grams (about 1 1/2 cups) conchiglioni pasta
- Salt, for the boiling water
Step-by-Step Cooking Directions
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Cook the Chicken:
- Slice the chicken fillets into thin strips. Season with salt, pepper, and sweet paprika on both sides.
- Heat vegetable oil in a skillet over medium-high heat. Cook the chicken until golden brown on both sides. Cover and cook for an additional 10 minutes to ensure the chicken is fully cooked. Remove from heat and let it cool slightly before chopping it finely.
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Cook the Pasta:
- Bring a pot of salted water to a boil. Add the conchiglioni pasta and cook according to the package instructions until al dente (firm to the bite). Drain and set aside to cool slightly.
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Prepare the Filling:
- In a skillet, heat some vegetable oil and sauté the finely chopped onion until it becomes soft and translucent. Add the minced garlic and cook for another minute.
- Add the spinach to the pan and cook for 5 minutes, or until wilted. Allow the spinach to cool slightly, then squeeze out any excess water and chop it.
- In a large bowl, combine the ricotta, mozzarella, Parmesan cheese, egg, chopped spinach, and finely chopped chicken. Season with salt, pepper, and more sweet paprika to taste. Mix well until smooth and fully combined.
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Stuff the Pasta:
- Stuff each conchiglioni pasta shell with the chicken and spinach mixture, being careful not to overfill. Place the stuffed pasta shells in a baking dish.
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Prepare the Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour and stir constantly with a whisk to make a roux (a thickening mixture). Cook for about 1-2 minutes until the mixture is golden.
- Gradually add the pasta broth, whisking constantly to prevent lumps. Add the cream, salt, and a pinch of nutmeg. Continue stirring until the sauce thickens and becomes smooth.
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Assemble the Dish:
- Pour the creamy sauce over the stuffed pasta shells in the baking dish, ensuring each shell is covered with sauce. Sprinkle some mozzarella cheese on top for extra richness and meltiness.
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Bake:
- Preheat your oven to 180°C (350°F). Bake the stuffed conchiglioni in the oven for about 25 minutes or until the top is golden brown and the sauce is bubbling.
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Serve:
- Once out of the oven, allow the dish to cool slightly before serving. Garnish with fresh parsley or extra grated Parmesan for added flavor.
Nutritional Information (Per Serving)
- Calories: 400 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 24 g
- Fiber: 3 g
- Sodium: 700 mg
- Cholesterol: 120 mg
The Origins and Popularity of the Recipe This recipe is inspired by traditional Italian pasta dishes like cannelloni, where pasta is stuffed with savory fillings. The use of chicken and spinach gives this dish a healthier twist while maintaining the rich, comforting flavors of Italian cuisine. The creamy sauce, combined with the stuffed pasta, makes this a decadent and satisfying meal.
Reasons Why You’ll Love This Recipe
- Comforting: The creamy sauce and stuffed pasta make this dish incredibly comforting and indulgent.
- Nutritious: Packed with vegetables like spinach and protein-rich chicken, this dish is both satisfying and nutritious.
- Customizable: You can easily adjust the filling or sauce to suit your tastes. Add more vegetables, use different cheeses, or even make it vegetarian by omitting the chicken.
Health Benefits
- High in Protein: The chicken and ricotta provide a great source of protein, which is essential for muscle repair and overall health.
- Packed with Greens: Spinach is a nutrient-dense vegetable that’s rich in iron, vitamins A and C, and antioxidants, making this dish a healthy choice.
- Rich in Calcium: The cheese adds calcium, which is essential for bone health and muscle function.
Serving Suggestions
- With a Green Salad: Serve the stuffed conchiglioni with a simple side salad of mixed greens and a light vinaigrette for a balanced meal.
- With Garlic Bread: Pair this dish with crispy garlic bread for a complete Italian-inspired dinner.
- Topped with Fresh Herbs: Garnish the dish with fresh basil, parsley, or thyme to add freshness and extra flavor.
Cooking Tips
- Avoid Overfilling the Pasta: Be careful not to overstuff the conchiglioni, as it may cause the filling to spill out during baking.
- Make It Ahead: You can prepare the stuffed pasta and sauce a day in advance and bake it when ready to serve. This makes it a great dish for meal prepping or entertaining.
- Use Homemade Broth: If you have homemade vegetable or chicken broth, it will elevate the flavor of the sauce.
Variations to Try
- Vegetarian Version: Replace the chicken with sautéed mushrooms, zucchini, or a mixture of other vegetables for a vegetarian version.
- Spicy Option: Add red pepper flakes to the filling or sauce for a bit of heat.
- Different Cheese: Experiment with different types of cheese, such as goat cheese, feta, or ricotta salata, for unique flavors.
Conclusion This Chicken and Spinach Stuffed Conchiglioni is a delicious and satisfying meal that combines tender pasta with a rich, cheesy filling and a creamy sauce. Whether served for a weeknight dinner or a special occasion, this dish will be loved by everyone. The combination of chicken, spinach, and cheese makes for a flavorful and comforting meal that’s sure to become a favorite.
10 Comprehensive FAQ Section
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Can I use a different type of pasta? Yes, if you can’t find conchiglioni, you can use other large pasta shells like jumbo shells or cannelloni.
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Can I make this dish ahead of time? Yes, you can prepare the stuffed pasta and sauce a day ahead and store them in the refrigerator. Just bake it when ready to serve.
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Can I freeze the leftovers? Yes, this dish freezes well. Allow it to cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the oven before serving.
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Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly before adding it to the filling.
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Can I make this dish vegetarian? Yes, you can easily make it vegetarian by omitting the chicken and using more vegetables or a plant-based protein.
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Can I use a different type of cheese? Yes, you can use any cheese you prefer, such as ricotta, gouda, or provolone.
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How do I prevent the filling from being too runny? Make sure to squeeze out excess moisture from the spinach before adding it to the filling, and ensure the ricotta cheese is well-drained.
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Can I add more herbs to the filling? Absolutely! You can add herbs like thyme, basil, or oregano to the filling for extra flavor.
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What can I serve this dish with? This dish pairs well with a simple green salad, garlic bread, or roasted vegetables.
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How do I know when the stuffed pasta is done baking? The pasta is done when the cheese is melted, bubbling, and golden on top. You can also check the internal temperature; it should reach 165°F (74°C).