Stuffed Shells with Spinach and Chicken

Stuffed Shells with Spinach and Chicken
Stuffed Shells with Spinach and Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 18

    (16 ounce) pasta shells, large

  • 1

    (15 ounce) container whole milk ricotta cheese

  • 1

    egg, slightly beaten

  • 1/4

    cup parmesan cheese, grated

  • 2

    cups frozen chopped spinach, thawed and drained (very well)

  • 1

    cup rotisserie cooked chicken, chopped

  • 1

    (26 ounce) jar pasta sauce

  • 2

    cups Italian cheese blend, shredded

Directions

1 Heat oven to 350°F. 2 Cook and drain pasta as directed on package. Rinse with cool water, drain. 3 Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken. 4 Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells. 5 Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend. 6 Bake uncovered until cheese is melted.

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