CHICKEN STUFFED SHELLS RECIPE WITH SPINACH
Dinner is about to get delicious with these tasty chicken stuffed shells. Jumbo shells are stuffed with chicken, ricotta and mozzarella and baked in marinara sauce for pasta dinner the whole family will love.
Provided by Becky Hardin
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a rolling boil. Season with salt.
- Add jumbo shells one at a time to prevent them from sticking. Boil until UNDER aldente. You want them to be firm so they don't break when you stuff them. They will continue to cook in the oven. Use a slotted spoon to gently remove the shells from the pasta water. Set on a cutting board or large plate to cool.
- While the shells boil, heat a medium skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Cook for 30 seconds. Add the spinach, sauté until wilted, about 2 minutes. Transfer spinach and garlic to a large bowl.
- Add shredded chicken, ricotta, fresh mozzarella cubes, ¼ cup parmesan cheese, egg, salt, and black pepper to the spinach and garlic. Stir until combined. Season to taste with salt and pepper.
- Set aside.
- Add marinara sauce and cream to the same pan you cooked the spinach and garlic in. Bring to a boil and reduce to a simmer. Stir in parmesan cheese. Once the cheese has melted, remove from the heat and season to taste with salt and pepper.
- Pour the sauce into a 9x12 baking dish or a similar size. Use a spoon or your hands to stuff the filling into the shells. Arrange them in the pan. Sprinkle with shredded mozzarella.
- Bake uncovered until hot and bubbly and the cheese has melted, about 25-30 minutes.
- Garnish with fresh basil
Nutrition Facts : Calories 554 kcal, Carbohydrate 43 g, Protein 35 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 137 mg, Sodium 1070 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND SPINACH STUFFED SHELLS
These Chicken and Spinach Stuffed Shells are a tried and true favorite that I love serving to company. The flavor is incredible and it makes a ton!
Provided by Christy Denney
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don't stick together.
- Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
- In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
- Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
- Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
- Makes 8-10 servings.
CHICKEN PARMESAN STUFFED SHELLS
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
- Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
- Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
- Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
- Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.
CHICKEN- AND SPINACH-STUFFED SHELLS
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
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
CHICKEN-SPINACH STUFFED SHELLS
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
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.
CHICKEN & SPINACH STUFFED SHELLS
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
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
CHEESY SPINACH-STUFFED SHELLS
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
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