Chicken and Spinach Stuffed Shells

Lisa Rasor made this dish for us.

Yield: 8 servings
Community Recipe from

Ingredients

  • 12 oz box(es) uncooked jumbo pasta shells
  • 2 cup(s) chopped cooked chicken
  • 2 cup(s) fresh chopped spinach
  • 1 onion, chopped
  • 2 clove(s) garlic, minced
  • 15 oz container(s) ricotta cheese
  • 16 ounce(s) cream cheese, softened
  • 5 ounce(s) shredded Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon(s) dried parsley
  • 1 teaspoon(s) Italian seasoning
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 2 cup(s) shredded mozzerella, divided
  • 26 ounce(s) spaghetti sauce

Preparation

  1. 1. Cook shells according to package directions; drain and set aside.
  2. 2. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.
  3. 3. In a large bowl, combine chicken and next 11 ingredients. Stir in 1 cup shredded mozzarella. Spoon into shells.
  4. 4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil.
  5. 5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
  6. Makes 8 - 10 servings
November 2013

This recipe is a personal recipe added by JanJan0219 and has not been tested or endorsed by MyRecipes.

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