Chicken and Spinach Stuffed Shells
  • 22 to 24 jumbo shells
  • 2 cups shredded chicken
  • 1 cup Ricotta cheese
  • 1⅔ cups mozzarella, shredded
  • ⅔ cup grated parmesan cheese
  • 1 package frozen spinach, thawed and drained of excess liquid
  • ½ teaspoons salt
  • ½ teaspoon black pepper
  • 4 cups alfredo sauce
  1. Cook shells in salted boiling water until al dente, as per package instructions. Drain and set aside.
  2. Place chicken, spinach, ricotta, 1 cup mozzarella, ⅓ cup parmesan, egg, salt and pepper into a mixing bowl. Stir to fully combine.
  3. Add half of your alfredo sauce into bottom of baking dish.
  4. Preheat oven to 375.
  5. Take a heaping tablespoon of the ricotta mixture and place inside each shell. Place stuffed shells stuffed side up in baking dish. Repeat until all shells are stuffed.
  6. Add remaining alfredo sauce over stuffed shells. Sprinkle top with remaining mozzarella and parmesan cheese.
  7. Bake uncovered for 20 minutes in a preheated 400 degree oven.
  8. Serve and enjoy!
Recipe by Borrowed Delights at