Description
Creamy chicken and spinach stuffed in jumbo pasta shells, topped with cheese and baked to perfection.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup cooked, shredded boneless chicken
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions, then drain and set aside.
- Combine the shredded chicken, Alfredo sauce, chopped spinach, and season with salt and pepper in a mixing bowl.
- Stuff each pasta shell with the chicken and spinach mixture carefully.
- Place the stuffed shells in a greased baking dish.
- Sprinkle mozzarella and Parmesan cheese generously over the top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley if desired, then serve hot.
Notes
For a creamier filling, consider adding ricotta or cream cheese. Rotisserie chicken is a great time-saver.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, alfredo, stuffed shells, pasta, comfort food, easy recipe