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Chicken- and Spinach-Stuffed Shells

 18 Ratings
18 Comments
  • Prep Time 30 min
  • Total Time 1 hr 10 min
  • Servings 6
  • Save
    7K
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    12K

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

Ingredients

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)

Directions

  • 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
43%
Saturated Fat
15g
73%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
1330mg
55%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
17%
Sugars
12g
Protein
33g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
20%
20%
Calcium
60%
60%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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