Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

We used half of one of the Herb-Roasted Chickens in this recipe.

Recipe by Southern Living August 2007

Gallery

Credit: Jennifer Davick

Recipe Summary

prep:
30 mins
bake:
45 mins
stand:
10 mins
total:
1 hr 25 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta shells according to package directions.

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  • Meanwhile, drain chopped spinach well, pressing between paper towels.

  • Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.

  • Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.

  • Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.

  • Note: To make ahead, prepare recipe as directed through Step Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes.

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