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Chicken- and Spinach-Stuffed Shells
Chicken- and Spinach-Stuffed Shells
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Cheesy chicken and spinach stuffed pasta shells - ideal for a taste of Italy!
Ingredients:
  • 18 large pasta shells (from 16-oz package)
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 large egg, slightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups frozen cut leaf spinach, thawed, squeezed to drain
  • 1 cup chopped cooked chicken
  • 1 jar (26 oz) tomato pasta sauce
  • 2 cups shredded Italian cheese blend (8 oz)
Instructions:
  • Preheat the oven to 350°F. Follow package directions to cook pasta. Rinse cooked pasta with cool water and drain.
  • Combine ricotta cheese, egg, Parmesan cheese, spinach, and chicken in a medium bowl.
  • Spread a luscious layer of 1 cup of pasta sauce at the bottom of a 13x9-inch (3-quart) glass baking dish. Fill each pasta shell generously with about 2 tablespoons of ricotta mixture. Place the filled shells, with the delicious mixture facing up, on top of the sauce in the baking dish. Drizzle the remaining sauce over the stuffed shells to enhance their flavors.
  • Cover the dish with foil and bake for 30 minutes. Then, sprinkle Italian cheese blend on top and bake uncovered for an additional 5 to 10 minutes until the cheese is melted.

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