Enjoy these cheesy pasta shells stuffed with chicken and spinach - perfect for Italian dinner.
large pasta shells (from 16-oz package)
container (15 oz) whole-milk ricotta cheese
large egg, slightly beaten
cup grated Parmesan cheese
cups Green Giant™ frozen cut leaf spinach, thawed, squeezed to drain
cup chopped cooked chicken
jar (26 oz) tomato pasta sauce
cups shredded Italian cheese blend (8 oz)
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.