Delicious Pasta Shells stuffed with Chicken & Spinach with an amazing homemade Alfredo sauce to go with it!
18LargePasta Shellsfrom a 16 oz package
1/4cupGrated Parmesan Cheese
2cupsFrozen Cut Leaf Spinach, thawed, squeezed to drain
1cupChickencooked and chopped
2cupsShredded Italian Cheese Blend
Homemade Alfredo Sauce
1cupHalf and Half
Cook pasta according to package directions. Rinse and drain.
While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chicken in a medium bowl. Set aside.
Prepare Alfredo sauce by adding garlic to a pan and saute for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly till combined. Allow liquid to heat up and thicken for a few minutes.
Spread 1 cup of alfredo sauce in the bottom of a 13x9-inch glass baking dish. Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.
Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.
Chicken and Spinach Stuffed Shells
Amount Per Serving
Calories 393Calories from Fat 270
% Daily Value*
Saturated Fat 17g106%
Vitamin A 985IU20%
Vitamin C 3.4mg4%
* Percent Daily Values are based on a 2000 calorie diet.