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Chicken- and Spinach-Stuffed Shells Recipe

Chicken- and Spinach-Stuffed Shells
Source: Betty Crocker

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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)
PREP TIME
30m
COOK TIME
40m
TOTAL TIME
1h10m
YIELD
6 servings

Instructions

  • 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.

Dinner

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A recipe from Betty Crocker

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