Chicken and Spinach Stuffed Shells

Chicken and Spinach Stuffed Shells made with cooked chicken, spinach, cottage cheese, mozzarella, and topped off with a homemade red sauce.

Chicken and spinach stuffed shells is a total comfort food delight. Serve the stuffed shells with a green salad and crusty bread and you have a complete meal.

Even though spring and warmer weather are right around the corner we are still in the season of comfort food. Cheesy pasta dishes always makes for the perfect comfort food.

Pasta and cheese dinners are always meals that will put a smile on Mike’s face. Making pasta and cheese and then adding chicken, spinach and a homemade red sauce takes it over the top.

This recipe can be a bit time consuming if you prefer the chicken filling and red sauce can be made one day in and stored in the refrigerator until ready to use.

What are the sauces that can be used with stuffed pasta other than red sauce?

• Cream sauce
• White sauce
• Butter sauce
• Meat sauce

How to heat leftover chicken and spinach stuffed shells?

The stuffed shells can be reheated in the microwave. Place the stuffed shells along with some sauce on a microwave dish and cover with plastic wrap leaving one corner open slightly to allow any steam to escape. Heat in short increments and check often to see if the shells are heated through.

Enjoy pasta and want more recipes? Check these out:

• Cherry Tomato Basil Angel Hair Pasta
• Creamy Garlic Pasta
• Baked Chicken Pasta Casserole

5 from 1 vote

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Chicken and Spinach Stuffed Shells

Prep Time

35 mins

Cook Time

35 mins

Total Time

1 hr 10 mins

 

Chicken and Spinach Stuffed Shells made with cooked chicken, spinach, cottage cheese, mozzarella, and topped off with a homemade red sauce.

Course: Main Course

Cuisine: Italian

Servings: 6 servings

Calories: 457 kcal

Author: Dawn

Ingredients

Stuffed shells

• 2 cups shredded chicken
• 1 cup spinach chopped
• 1 cup cottage cheese
• 1 cup mozzarella cheese
• 2 tablespoons Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 24 jumbo pasta shells

Red Sauce

• 2 tablespoons olive oil
• 1/2 cup green pepper finely chopped
• 1/4 cup onion finely chopped
• 2 cloves garlic minced
• 14.5 ounce can petite diced tomatoes
• 15 ounce can tomato sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons Parmesan cheese

Instructions

1. Combine the shredded chicken, chopped spinach, cottage cheese, mozzarella, Italian seasoning, salt, and pepper together and set aside. 
2. Cook the pasta per the direction on the box. Once they are cooked rinse with cold water and cool.
3. While the pasta is cooking make the red sauce. In a skillet heat the olive oil. Add the onion, green pepper, and garlic. Cooking over medium heat cook the vegetable until they begin to soften. 
4. Add the diced tomatoes, tomato sauce, Italian seasoning, and Parmesan cheese stir until well blended. Simmer for about 5 minutes. 
5. Preheat oven to 350 degrees F.
6. To assemble - spread 2 1/2 cups of the red sauce on the bottom of a 9 x 13-inch pan. Fill the cooked shells with about 1 tablespoon of the chicken filling. Place the stuffed shell in the baking pan on top of the red sauce. Repeat the procedure for the rest of the shells.
7. Drizzle the remaining red sauce over top of the stuffed shells. Bake in the preheated oven for 30 minutes. Remove from the oven and top with the remaining mozzarella cheese. Place back into the oven and continue to bake another 5 minutes or until cheese is melted.