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. They 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. 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



Chicken And Spinach Stuffed Shells
Recipe Type: Main
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 6 people
  • 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)
  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.


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