Chicken Stuffed Shells
Chicken Stuffed Shells - a delicious dinner of pasta shells stuffed with chicken, cheese, spinach and then covered in a creamy alfredo sauce and topped with even more cheese!
Servings: 6
Ingredients
- 12 oz box Jumbo Pasta Shells
- 15 oz container Ricotta cheese
- 2 cups cooked and shredded chicken
- 5 oz frozen spinach thawed and drained
- 1 1/2 cup shredded Mozzarella cheese divided
- 1/4 cup grated Parmesan Cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Alfredo Sauce
- 2 Tablespoons butter
- 2 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350º F.
- Bring a large pot of water to boil and cook jumbo shells according to the package directions, minus 2 minutes. You want them slightly under done as they will continue to cook in the oven. Drain and rinse with cold water.12 oz box Jumbo Pasta Shells
- Meanwhile in a mixing bowl mix together the ricotta cheese, shredded chicken, 1 cup mozzarella cheese, Italian seasoning, spinach, Parmesan cheese, salt and pepper. Once blended, set aside.15 oz container Ricotta cheese, 2 cups cooked and shredded chicken, 5 oz frozen spinach, 1 1/2 cup shredded Mozzarella cheese, 1/4 cup grated Parmesan Cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a saucepan melt the butter over medium-high heat and sauté garlic for 1-2 minutes, until you can start to smell it.2 Tablespoons butter, 2 cloves garlic
- Add in flour, stir and cook for a couple minutes until no white streaks remain.2 Tablespoons all-purpose flour
- Slowly whisk in heavy cream and milk and bring the mixture to a simmer. Cook for 5-6 minutes until it starts to thicken.1 1/2 cups heavy cream, 1 1/2 cups milk
- Stir in Parmesan cheese and season with salt and pepper.1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Keep on low heat while you stuff the shells.
- Once the shells are cool enough to handle, use a spoon to fill each shell with the chicken mixture.
- Spread 1/2 cup of the sauce into the bottom of a 13x9 in baking dish. Arrange the shells over the sauce as you fill them.
- Pour remaining sauce over the shells and sprinkle with 1/2 cup of cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until hot and the cheese is melted.
Nutrition
Calories: 667kcal | Carbohydrates: 33g | Protein: 36g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 928mg | Fiber: 2g | Sugar: 6g
