• 6servings
  • 70minutes
  • 570calories

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Nutrition Info . . .

VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsFluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 18 large pasta shells (from 16-oz package)

  2. 1 container (15 oz) whole-milk ricotta cheese

  3. 1 large egg, slightly beaten

  4. 1/4 cup grated Parmesan cheese

  5. 2 cups frozen cut leaf spinach, thawed, squeezed to drain

  6. 1 cup chopped cooked chicken

  7. 1 jar (26 oz) tomato pasta sauce

  8. 2 cups shredded Italian cheese blend (8 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.

  2. Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.

  3. Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.

  4. Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.


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