STUFFED SHELLS WITH CHICKEN AND SPINACH RECIPES

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CHICKEN- AND SPINACH-STUFFED SHELLS RECIPE - BETTYCROCKER.CO…



Chicken- and Spinach-Stuffed Shells Recipe - BettyCrocker.co… image

Enjoy these cheesy pasta shells stuffed with chicken and spinach - perfect for Italian dinner.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 8

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)

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
  • Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
  • Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 570 , CarbohydrateContent 48 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 4 g, ProteinContent 33 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 12 g, TransFatContent 1/2 g

CHICKEN & SPINACH STUFFED SHELLS RECIPE - FOOD.COM



Chicken & Spinach Stuffed Shells Recipe - Food.com image

Make and share this Chicken & Spinach Stuffed Shells recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Heat oven to 350°F.
  • Cook and drain pasta as directed on package. Rinse with cool water, drain.
  • Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
  • 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.
  • Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
  • Bake uncovered until cheese is melted.

Nutrition Facts : Calories 5374.8, FatContent 36.7, SaturatedFatContent 11.6, CholesterolContent 92.6, SodiumContent 850.2, CarbohydrateContent 1040, FiberContent 45.9, SugarContent 35.9, ProteinContent 199.3

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