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
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
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Step1Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
-
Step2Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
-
Step3Spread 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.
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Step4Cover 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
3Tips from the Betty Crocker Kitchens
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