Meat, Cheese and Greens Stuffed Shells

January 24, 2018

I made these stuffed shells differently from regular stuffed shells. Usually, ricotta cheese or cottage cheese, breadcrumbs and an egg are the base for the filling. Instead, I used cream cheese as the the binder. Ultimately, the filling has a delicious creamy texture and still holds everything together. I also made the sauce, so this dish definitely takes time to make. However, the end product is bursting with flavour and will fill you up!

Serves 4-6


1 package of jumbo shells
Parsley, finely chopped
Olive oil

For the filling
Olive oil
1 garlic clove
1/2 cup of diced onions
1 lb of ground chicken
1 1/2 cups of leafy greens (I used this one, but you can use whatever frozen greens you want, such as spinach)
1 package of light cream cheese
1 cup of grated mozzarella cheese, plus more to sprinkle on top of the dish
1/4 cup of grated parmesan cheese
Salt and pepper to season

For the sauce
1/2 cup of cherry tomatoes
1 can or 3 cups of diced tomatoes
1 jar or 2-3 cups of passata (sieved tomatoes)
1 tbsp of Italian seasoning
Salt and pepper to taste


Preheat the oven to 375F.

Cook the jumbo shells according to the package. When the shells are cooked al dente, drain the water and the shells with olive oil to prevent sticking. Set aside.

For the filling
Dice the onions and finely mince the garlic. Set aside.

In a large pan over medium heat, pour about 1-2 tbsps of olive oil, and cook the onions and garlic. After about 3 minutes, add in the ground chicken and cook until done.

Add the greens from frozen, and cook until the greens have wilted. Season everything with salt and pepper. Turn off the heat, and set aside.

In a large bowl, pour in the meat and greens mixture. Add in the cheeses and combine everything. Set aside.

For the sauce
Using the same pan used for the meat and greens mixture, pour some olive oil over medium heat. Sauté the cherry tomatoes for about 2 minutes. Using a wooden spoon, lightly press the tomatoes until the juices have come out halfway.

Pour in the diced tomatoes and the passata. Mix everything together, and let the mixture simmer for about 10 minutes.

Pour half of the sauce on the bottom of a large glass baking dish. Scoop a spoonful of the meat and greens mixture into each shell and place the shells on the dish. You can stack shells if you run out of room.

Pour the remainder of the sauce over the shells. Sprinkle with some cheese and parsley. Cover the dish with tin foil, and bake it in the oven for 25-30 minutes.

Uncover the tin foil, and bake the dish uncovered for another 10 minutes, or until the cheese melts.

Enjoy the stuffed shells with a side salad!

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