Best Chicken Spinach Stuffed Shells Recipes

CHICKEN- AND SPINACH-STUFFED SHELLS

Chicken- and Spinach-Stuffed Shells image

Enjoy these cheesy pasta shells stuffed with chicken and spinach - perfect for Italian dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of 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)

Steps:

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.

Nutrition Facts : Calories 570, Carbohydrate 48 g, Cholesterol 120 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 12 g, TransFat 1/2 g

RICOTTA, SPINACH & CHICKEN STUFFED PASTA SHELLS

Ricotta, Spinach & Chicken Stuffed Pasta Shells image

I've found that food recipes for the masses just didn't suit as in our home, we like a lot more seasoning. However, with a daughter that is vegetarian, I adapted this by just eliminating the chicken. It still is a tasty dish to take to events away. Sometimes it is difficult to buy the very large pasta shells, but I have found them at various fruit & veggie barns. My favourite shell is Conchiglioni 87/b by Divella.

Provided by Mooloolaba Denise

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

300 g jumbo pasta shells
500 g skinless chicken breasts
500 g spinach
250 g ricotta cheese
500 g cottage cheese
700 ml pasta sauce, tomato (Arabiatta is great)
500 ml vegetable stock
50 g parmesan cheese
1/2 cup basil leaves

Steps:

Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).
Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.
Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).
Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.
Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.
Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.
Bake covered for about 1 hour and scatter torn basil leaves on top to serve.

Nutrition Facts : Calories 885, Fat 25.5, SaturatedFat 12.7, Cholesterol 136.6, Sodium 1841.6, Carbohydrate 86.9, Fiber 6.3, Sugar 18.1, Protein 75.4

CHICKEN, SPINACH AND FETA STUFFED SHELLS

Chicken, Spinach and Feta Stuffed Shells image

My spin on an Atheno's recipe. I added the chicken cuz I gotta have a little meat! Very rich and yummy dish. Shells are easier to fill when their cool rather than hot and cooked to just al dente. Serve with salad and garlic bread! Enjoy!

Provided by KPD123

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed, well drained
3/4 cup chicken, shredded (I use rotisserie chicken for more flavor!)
1 cup ricotta cheese
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 (8 ounce) package feta cheese, crumbled and divided
20 large shell macaroni, cooked to al dente, drained
2 tablespoons butter
26 ounces spaghetti sauce

Steps:

Toss hot, cooked pasta with butter. Let pasta cool while making the filling.
In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper.
Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish.
Stuff shells with mixture and place on top of sauce in casserole dish.
Spoon remaining sauce over shells. Top with remaining feta.
Bake at 350 degrees for 20 minutes or until heated through.

Nutrition Facts : Calories 488.8, Fat 31.8, SaturatedFat 18.6, Cholesterol 100.1, Sodium 1754.5, Carbohydrate 30.7, Fiber 3.2, Sugar 20.6, Protein 22.4

CHICKEN & SPINACH STUFFED SHELLS

Chicken & Spinach Stuffed Shells image

Make and share this Chicken & Spinach Stuffed Shells recipe from Food.com.

Provided by Smilyn

Categories Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

18 (16 ounce) pasta shells, large
1 (15 ounce) container whole milk ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese, grated
2 cups frozen chopped spinach, thawed and drained (very well)
1 cup rotisserie cooked chicken, chopped
1 (26 ounce) jar pasta sauce
2 cups Italian cheese blend, shredded

Steps:

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, parm cheese, spinach and chicken.
Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
Bake uncovered until cheese is melted.

Nutrition Facts : Calories 5374.8, Fat 36.7, SaturatedFat 11.6, Cholesterol 92.6, Sodium 850.2, Carbohydrate 1040, Fiber 45.9, Sugar 35.9, Protein 199.3

CHICKEN-SPINACH STUFFED SHELLS

CHICKEN-SPINACH STUFFED SHELLS image

My signature is on this one...and it is amazing. Very Cheesy and Sham Wow Pow Wow exclusive...Get a bib!!

Provided by Kimi Gaines @kimijo

Categories Chicken

Number Of Ingredients 13

Ingredients

3 - chicken breast halves, skinless and boneless
1 box(es) pasta shells, giant
1 - package fresh spinach; steamed and cooled
1 medium onions, yellow, medium, chopped
2 clove(s) garlic, minced
2 cup(s) cottage cheese
1 - egg
1 /2 cup(s) half-half
1 cup(s) parmesan cheese
3 cup(s) mozzarella cheese, shredded
1/4 teaspoon(s) ground ginger
1 teaspoon(s) italian seasoning
- salt & pepper

Steps:

Cook pasta as directed on box. Drain & cool. Steam fresh spinach and squeeze out all the juices. Set aside
In a fry pan saute chicken pieces, onion and garlic in olive oil until chicken is done showing no pink; cool slightly. In a large bowl combine cottage cheese that has been mixed with an egg, chicken mixture, parmesan cheese, 2 c of mozzarella cheese, half-half, spinach,garlic powder,salt, pepper, italian seasoning and ginger. Combine well.
Using a spoon, fill up each shell with a heaping tablespoon of mixture. Place in a 13x 9 pan. Sprinkle with Parmesan & the rest of the mozzarella cheese. Cover with foil. Bake at 375F for 40 minutes. Remove foil and turn up oven to 425F to allow to browned in oven. Remove and let sit for 10 minutes.