You will want to try these chicken and spinach stuffed shells. They are so rich and creamy. They are great with a nice bread stick and green salad. Plus you can chop the spinach so small that your family won’t even know it is there. It adds to the amazing flavor, with just the right amount of Italian seasoning.

These chicken and spinach stuffed shells work up fast and while they are cooking in the oven, you can make a nice green salad, garlic bread or a nice bread stick.

I don’t know about you but February has been a little rough on the body. I am not sure if there have been some allergies in the air or if it is the sniffling cold season. So I thought this nice dish would help us feel a little better.

 

What Kind of Chicken Can I Use in Chicken And Spinach Stuffed Shells?

 

  • Rotisserie chicken is a great option in this recipe.
  • Another option is leftover chicken from another recipe.
  • If using fresh chicken, cut your chicken into bite-sized pieces & saute in a skillet until no pink remains.
  •  

 

It is a little different than the regular macaroni and cheese, just a lot fancier. And I guess that I should have invited my married son to come for dinner tonight since he was babysitting (or let’s call it being a dad while mom is out), and when he got to my house there was no dinner.

I usually take a break on Friday nights. We sometimes get a pizza, but I hadn’t even done that. We had ham and cheese sandwiches. So I think this might be just a little more of what he was expecting. It is a good thing you feed them; that way you get to see the grandchildren once in awhile. Hey you do whatever works!

 

Chicken And Spinach Stuffed Shells

 

What Ingredients Do I Need For Chicken And Spinach Stuffed Shells?

 

  • Jumbo pasta shells
  • Chicken
  • Fresh spinach
  • Onion
  • Garlic Clove
  • Ricotta Cheese
  • Cream cheese
  • Parmesan cheese
  • Egg
  • Dried parsley flakes
  • Italian Seasoning
  • Salt
  • Pepper
  • Mozzarella Cheese
  • Spaghetti sauce

 

 

How Do I Make Chicken And Spinach Stuffed Shells?

 

  • Cook the pasta shells according to package directions.
  • Drain and set side.
  • Lightly grease a 9″ X 13″ pan.
  • In large mixing bowl, combine chicken, spinach, onion, garlic, Ricotta Cheese, cream cheese, Parmesan cheese, egg, parsley, Italian seasoning, salt, pepper and 1/2 Mozzarella cheese.
  • With a large cookie scoop, spoon, or your hands, fill the noodles that have been cooked.
  • Spread 1/2 of spaghetti sauce in the bottom of the prepared pan.
  • Place the shells over the sauce; then top with the remaining sauce.
  • Cover the noodles with heavy aluminum foil.
  • Bake covered @ 350 degrees for 40 minutes.
  • Uncover and sprinkle with remaining mozzarella.
  • Bake for 7 minutes more.

 

 

I love the large noodles, and they are a lot of fun to stuff, but they are even more fun to eat! I can not believe how blessed we are that we have so many different choices to chose from when cooking dinner.

Like I told you before, we grew up on a farm, and we had meat and potatoes or we had Campbell soup. I am pretty sure that I have only used Campbell soup in casseroles. I might open a can of chicken noodle soup if I am sick, but I prefer home made.

In fact, I am pretty sure that I would have to either be pretty sick or have nothing else to eat in the house before I would open a can of soup and eat it. And if that is your thing, great. I just think that I had too much in my growing up years. Now who is to say in a few years when I am a little older and ready to retire, I just might go back to enjoying a can of soup.

 

What is the Best Way to Store Leftover Chicken And Spinach Stuffed Shells?

 

  • Place leftover pasta shells in an airtight container.
  • Label with the date before refrigerating.
  • This recipe should keep for up to 3 days.

 

 

Tell me what your go to recipe is that you love to make. Mine use to be open a can of refried beans, add some cheese and a shell, lettuce and sour cream and sometimes if I felt fancy, I would add hamburger.

Oh ya, don’t forget the soft flour shell, roll it altogether and you have a pretty healthy dinner. I used it a lot because in less than 10 minutes, I could have a nice dinner ready to eat, and the kids would eat it.

So I hope that today you will try chicken and spinach stuffed shells, and that your family loves them. Yum, I think it is time to make some more. Enjoy your day!

 

Tips and Tricks For Chicken And Spinach Stuffed Shells:

 

  • Do not over cook the noodles as you do not want them to be soggy.
  • In place of Ricotta cheese, you can use cottage cheese.
  • I have also used just sausage before instead of chicken, but I really like to mix things up a bit!

 

 

 

Yield: 6 people

Chicken And Spinach Stuffed Shells

Chicken And Spinach Stuffed Shells

Chicken and spinach stuffed shells are so creamy and delicious. They are loaded with cheese and chicken. They are easy to make and a family favorite.

Prep Time 20 minutes
Cook Time 47 minutes
Total Time 1 hour 7 minutes

Ingredients

  • 22 uncooked Jumbo pasta shells
  • 1 cup cooked chicken, chopped
  • 1 cup fresh chopped spinach
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 (15 oz) container Ricotta Cheese
  • 1 (8 ounce) pkg, cream cheese, softened
  • 3/4 cup shredded Parmesan cheese
  • 1 medium egg, lightly beaten
  • 1/2 tablespoon, dried parsley flakes
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup Shredded Mozzarella Cheese, divided into 2
  • 1 (23 ounce) jar spaghetti sauce (any variety)

Instructions

  1. Cook the pasta shells according to package directions (add a tsp of butter to the water and stir every once in a while gently so the pasta doesn't stick to the bottom of the pan).
  2. Drain and set side.
  3. Preheat oven to 350 degrees.
  4. Lightly grease a 9" X 13" pan.
  5. In large mixing bowl, combine chicken, spinach, onion, garlic, Ricotta Cheese, cream cheese, Parmesan cheese, egg, parsley, Italian seasoning, salt, pepper and 1/2 Mozzarella cheese. With a large cookie scoop, spoon, or your hands, fill the noodles that have been cooked. Spread 1/2 of spaghetti sauce in the bottom of the prepared pan.
  6. Place the shells over the sauce; then top with the remaining sauce.
  7. Cover the noodles with heavy aluminum foil.
  8. Bake covered for 40 minutes.
  9. Uncover and sprinkle with remaining mozzarella.
  10. Bake for 7 minutes more.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 822Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 645mgCarbohydrates 126gFiber 8gSugar 4gProtein 40g

This data was provided and calculated by Nutritionix


 

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