Description
A delicious dish featuring tender pasta shells filled with a creamy mixture of chicken, spinach, and pesto, perfect for family dinners or gatherings.
Ingredients
Scale
- 12–15 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine shredded chicken, chopped spinach, ricotta cheese, 1/4 cup of pesto sauce, minced garlic, black pepper, and salt. Mix well.
- Preheat your oven to 375°F (190°C). Fill each cooked pasta shell with the chicken and spinach mixture and place them seam-side up in a greased baking dish.
- Pour the remaining pesto sauce over the stuffed shells, sprinkle with mozzarella and Parmesan cheese, cover with aluminum foil, and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Notes
- For a dairy-free option, use vegan ricotta and cheese alternatives.
- Swap out chicken for cooked turkey or a plant-based protein for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To freeze, wrap tightly in plastic wrap and foil; they can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Pesto, Chicken, Spinach, Stuffed Shells, Pasta, Italian