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Overlooking a pan of stuffed pasta topped with cheese.

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.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Chicken and spinach stuffed shells, stuffed shells
Prep Time: 35 minutes
Cook Time: 35 minutes
Servings: 6 servings
Calories: 380kcal
Author: Dawn

Ingredients

Stuffed shells

  • 2 cups shredded chicken
  • 1 cup spinach chopped
  • 1 cup cottage cheese
  • 2 cups mozzarella cheese divided
  • 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 1/2 teaspoon Italian seasoning
  • 2 tablespoons Parmesan cheese
  • salt and pepper to taste Optional

Instructions

  • Combine the shredded chicken, chopped spinach, cottage cheese, 1 cup of mozzarella, 1 teaspoon of Italian seasoning, salt, and pepper, and set aside. 
  • Cook the pasta so it is a little undercooked. Once they are cooked rinse them with cold water and cool them.
  • 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. 
  • Add the diced tomatoes, tomato sauce, 1 1/2 teaspoons Italian seasoning, and Parmesan cheese and stir until well blended. Bring to a boil then turn down the heat and simmer while preparing the shells.
  • Preheat oven to 350 degrees F.
  • To assemble - spread enough of the red sauce on the bottom of a 9 x 13-inch pan to cover it well. Fill the cooked shells with about a heaping 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.
  • Drizzle the remaining red sauce over top of the stuffed shells. Sprinkle the remaining mozzarella on top.
  • Bake in the preheated oven for 30 to 35 minutes until the cheese is melted and lightly browned.

Notes

  1. When cooking the shells, it is best to cook them so that they are slightly undercooked, since they will bake in the oven.
  2. The chicken filling can be made in advance. 
  3. Salt and pepper are optional for the chicken filling and red sauce. Taste both before adding them. If using unsalted diced tomatoes you may want to add salt.
  4. Leftovers can be kept in the refrigerator for 3 to 4 days.
  5. You can heat the leftovers in the microwave in a microwave-safe dish or cover and heat leftovers in the oven at 350 degrees until the desired temperature. 
  6.  To keep longer than 4 days freeze leftovers. Freeze in an airtight container. 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 380kcal | Carbohydrates: 37.9g | Protein: 29.9g | Fat: 11.4g | Saturated Fat: 3.6g | Cholesterol: 50mg | Sodium: 841mg | Potassium: 481mg | Fiber: 3.9g | Sugar: 7.4g | Calcium: 128mg | Iron: 3mg