Jennifer Davick
Prep Time
30 Mins
Bake Time
45 Mins
Stand Time
10 Mins
Makes 4 to 6 servings

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

How to Make It

Step 1

Prepare pasta shells according to package directions.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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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Ratings & Reviews

eefinn's Review

October 30, 2011
I think the description of 3 stars (Good, solid recipe) is perfect for this one. My husband and I really liked it but we aren't sure it will go into heavy rotation. We ended up with way more filling than could fit in 18 shells. We probably could have filled 24-27. I would suggest putting less sauce in the bottom of the pan and more poured over the shells. After baking, some of the shells were really hard due to lack of moisture. You might even consider adding more sauce to the whole dish in general. I added a little salt and pepper to the filling and used roasted garlic alfredo sauce. We also used roasted turkey breast instead of chicken. It all tasted great!

mgacanman's Review

March 14, 2010
I agree that as is...this dish is not flavorful enough. We much prefer it done with homemade or a jar of red sauce! Sometimes I cook Italian Sausage and add to the spinach, cottage cheese mix. Fills a lot of shells! Yes, it freezes well....handy for quick meals on busy days!

sammysue's Review

April 30, 2009
I was disappointed in this recipe. I did as others suggested and used half the spinach, replaced cottage cheese with ricotta and used sundried tomato alfredo. I also added a grated carrot for flavor and color. I still thought the recipe needed something. I don't think I'll be making this one again.

adriver's Review

April 13, 2009
I loved this recipe. I have made it on several occasions, and I like the recipe both as is and when altered. In the future, I will likely use ricotta cheese (rather than cottage cheese) and sundried tomato alfredo (rather than regular alfredo). I think that the spinach and basil are great as directed. My parents also loved this recipe, and my boyfriend regularly requests it. I agree that using a Rotisserie chicken speeds up the recipe, as well. Lastly, this recipe is great for a family dinner or a special occasion, as it is a very pretty dish.