Chicken Spinach Alfredo Baked Stuffed Shells
The Chicken Spinach Alfredo Baked Stuffed Shells combine tender pasta shells, creamy chicken-spinach filling, and rich Alfredo sauce baked to perfection. It’s a crowd-pleasing comfort dish full of flavor, creaminess, and irresistible cheesiness.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella (for topping)
- Chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook pasta shells until al dente; drain and lay on parchment to prevent sticking.
- In a large bowl, combine chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well blended.
- Spread ½ cup Alfredo sauce on the bottom of the baking dish.
- Stuff each shell with about 2 tablespoons of the filling and place in the dish.
- Pour remaining Alfredo sauce over the top and sprinkle with mozzarella.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until golden and bubbly.
- Garnish with parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Substitute kale or arugula for spinach if desired.
- Add a pinch of nutmeg for extra warmth in flavour.
- Use low-fat ricotta for a lighter version.
- Leftovers taste even better the next day!