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Stuffed Shells with Cheesy Spinach Chicken Parmigiana


  • 1 box stuffed shells
  • 1 cup frozen spinach
  • 8 oz ricotta cheese
  • 1 jar spaghetti sauce
  • fresh mozzarella
  • 56 Perdue Simply Smart fully cooked chicken breast strips


  1. Make the shells according to the box. Drain and then add a little olive oil to keep them from sticking together. Set aside.
  2. While the shells are cooking, set out a bag of frozen spinach to defrost.
  3. Heat up the chicken breast strips according to the package. Then, dice them into small pieces.
  4. Mix up the diced chicken, ricotta cheese, and 1 cup of spinach.
  5. Preheat oven to 400 degrees.
  6. Spray a casserole dish with olive oil spray
  7. Pour enough spaghetti sauce to cover the bottom of the pan (about half).
  8. Fill each jumbo shell with a spoonful of the ricotta mixture and then place into the casserole pan.
  9. When the casserole dish is full, cover the shells with the rest of the sauce.
  10. Top with slices of fresh mozzarella.
  11. Bake for about 30 minutes or so until cheese is bubbly. If you want to brown the cheese just a little, turn the broiler on for 1-2 minutes.
  12. Allow to cool for a few minutes before serving.
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