Chicken and Spinach Stuffed Shells
Chicken and Spinach Stuffed Shells is perfect for your next dinner! Tender shells stuffed with chicken, spinach and ricotta cheese then topped with an easy and quick homemade garlic sauce and finished with a topping of mozzarella cheese!
Servings: 8
Ingredients
- 12 oz box jumbo shells, cooked just to al dente
- 2 pounds chicken breast, cooked and shredded
- 10 oz box frozen spinach, thawed and drained
- 15 oz ricotta cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano, dried
- 3 cups shredded mozzarella cheese
- 2 tablespoons salted butter
- 1 tablespoon minced garlic
- 2 tablespoons unbleached all purpose flour
- 2 cups heavy cream
- ½ cup shredded Parmesan Cheese
Instructions
- Preheat oven to 375°.
- Cook shells according to package directions and let cool enough to handle.
- In a large bowl, combine the chicken, spinach, ricotta, egg, Italian seasoning, oregano and 1 cup of shredded mozzarella cheese.
- Once the shells are cool enough to handle, stuff the shells with a heaping tablespoon of the chicken filling and place the shells, filling side up, in a 9x13 dish. 6 shells across and 6 shells down.
- Melt the butter in a skillet over medium-low heat, then add the garlic and saute until the garlic is really fragrant, about 1-2 minutes.
- Sprinkle in the flour and whisk it together, let the flour cook 2-3 minutes.
- Slowly pour in the cream while whisking the entire time. Bring the sauce to a low boil and then reduce the heat to low and let simmer until thickened, about 2-3 minutes.
- Whisk in the Parmesan cheese until completely melted. Remove sauce from heat and evenly pour the sauce over the shells.
- Top the shells with the remaining 2 cups of shredded mozzarella cheese.
- Bake for 30 minutes until bubbly and the cheese is completely melted and starting to brown.
Nutrition
Serving: 4shells | Calories: 790kcal | Carbohydrates: 40g | Protein: 51g | Fat: 47g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 625mg | Potassium: 800mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5767IU | Vitamin C: 4mg | Calcium: 514mg | Iron: 3mg
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