Chicken & Spinach Stuffed Pasta

Stuffed pasta is one of my favourite things in the entire world. Ravioli, Manicotti, Cannelloni or Jumbo Shells it doesn't matter to me. For this recipe I chose to use shells but you can use whatever pasta you prefer. Just make sure when choosing pasta, you are choosing a brand that only uses semolina flour. The less ingredients the better!

One of the best things about this recipe is that is is packed with protein and full of flavour. If you want to make this dish vegetarian, just omit the chicken in the stuffing. Stuffed pasta is a great way to change up your ordinary pasta dinner. This recipe has all of the same flavours as chicken fettuccini Alfredo just with some added spinach and cheese, and who doesn't love extra cheese?

Chicken & Spinach Stuffed Pasta

Ingredients

• 18 Large Pasta Shells from a 16 oz package

• 15 oz Ricotta Cheese

• 1 Large Egg slightly beaten

• 1/4 cup Grated Parmesan Cheese

• 2 cups Wilted Spinach or Frozen Cut Leaf Spinach, thawed, squeezed to drain

• 8 oz Sliced Sautéed Mushrooms

• 1 cup Chicken cooked and chopped

• 1 TBSP Chopped Garlic

• 1 TBSP Italian Seasoning

• 1 cup Reduced fat Mozzarella Cheese

• 1 1/2 cups High Protein Alfredo Sauce

Directions

1. Pre heat oven to 350

2. Cook pasta according to package directions. Drain.

3. While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach, mushrooms and chicken in a food processor. Set aside.

4. Prepare Alfredo sauce (Recipe Link Here)

5. Spread 1/2 cup of alfredo sauce in the bottom of a 13×9-inch glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full. Arrange in a single layer in the baking dish.

6. Top with the extra Alfredo sauce and shredded mozzarella cheese

7. Bake at 350 for 30 minutes or until cheese is melted

8. Broil the top for 3-5 minutes to get the cheese nice and golden.

This is a great meal prep recipe. Pack the leftovers into a container and have it for the rest of the week. If you have leftover stuffing, store it in a ziploc bag in the freezer and use it for your next pasta night! I also like to put a layer of this stuffing into my lasagna.

This is such a great recipe with so many variations. Don't want chicken? Add in shrimp or tuna. Want to make it vegetarian? Swap the chicken out for butternut squash or broccoli. The possibilities are endless when it comes to the stuffing.

If you try this recipe, leave me a comment and let me know what you think! Don't forget to follow me on TikTok and Instagram to see how I make this in my own kitchen!

Happy Cooking👩‍🍳