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Chicken- and Spinach-Stuffed Shells

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By Betty Crocker Kitchens
Updated Apr 8, 2014
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Enjoy these cheesy pasta shells stuffed with chicken and spinach - perfect for Italian dinner.

Chicken- and Spinach-Stuffed Shells

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 8
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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)

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Step 
    2
    Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
  • Step 
    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.
  • Step 
    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.

Nutrition

570 Calories
28g Total Fat
33g Protein
48g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
15g
73%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
1330mg
55%
Potassium
710mg
20%
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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