Chicken- and Spinach-Stuffed Shells

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

  • Prep Time 30 min
  • Total Time 1 hr 10 min
  • Servings 6

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 Green Giant™ 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)

  • 1 Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • 2 Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
  • 3 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.
  • 4 Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Expert Tips

Make as directed through step 3. Cover tightly and refrigerate up to 24 hours. Add 5 to 10 minutes to the first bake time before topping with cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
15g,
15%
Trans Fat
1/2g
1/2%
),
Cholesterol
120mg
120%;
Sodium
1330mg
1330%;
Total Carbohydrate
48g
48%
(Dietary Fiber
4g
4%
  Sugars
12g
12%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
20%;
Calcium
60%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.