Chicken and Spinach Stuffed Shells with Alfredo

• 12 oz jumbo pasta shells, cooked
• 2 cups shredded cooked chicken
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups Alfredo sauce, store-bought or homemade
• 1/2 cup mozzarella cheese, shredded

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken, spinach, ricotta, Parmesan, garlic, basil, salt, and pepper until well combined.
3. 3 Stuff each pasta shell with the chicken and spinach mixture.
4. 4 Place stuffed shells in a greased 9x13 inch baking dish.
5. 5 Pour Alfredo sauce over the stuffed shells.
6. 6 Sprinkle mozzarella cheese on top.
7. 7 Cover with foil and bake for 30 minutes.
8. 8 Remove foil and bake for an additional 15 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Measuring cups and spoons

Variations

• For a vegan option, use vegan alfredo sauce and substitute vegan cheese.
• Add diced sun-dried tomatoes for an extra burst of flavor.

Substitutions

• Substitute spinach with kale for a heartier green.
• Use cottage cheese in place of ricotta for a tangier flavor.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a richer flavor, consider roasting the garlic before mincing.
• Prepare ahead by assembling the dish and refrigerating overnight before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 375°F for 45 minutes, then uncover and bake for an additional 15 minutes.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.

FAQ