CHICKEN SPINACH & MUSHROOM STUFFED JUMBO SHELLS

 

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  • Servings:
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Ingredients

  • 8oz. white mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 large vidalia onion, diced
  • 1/2 bag of fresh leaf spinached, sliced thin
  • olive oil for cooking
  • 2-3 boneless skinless chicken breasts, shredded
  • kosher salt
  • 1 tablespoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 tub of ricotta cheese
  • 1 box jumbo pasta shells, cooked
  • 1 jar alfredo sauce
  • 1 cup shredded mozzarella cheese

Directions

  • Cook pasta shells as directed.
  • Boil chicken breasts until cooked through.
  • Cool chicken breasts and shred.
  • In a saute pan, saute mushrooms, onions, garlic and spinach in olive oil under cooked through.
  • Place veggie mixture in a large bowl.
  • Add shredded chicken to bowl.
  • Add spices/seasonings to bowl.
  • Add ricotta cheese to bowl.
  • Toss to combine.
  • In a 13 x 9 baking pan, lightly grease with cooking spray.
  • Fill cooked pasta shells with filling & place in greased pan.
  • Continue to fill all pasta shells.
  • Once baking pan is full, pour alfredo sauce over the top of the filled shells.
  • Top with shredded mozzarella cheese.
  • Bake at 350 for 45 - 60 minutes.

Notes

Categories: Italian  Main Dish  Oven  Pasta 

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