• Prep Time: 15 minutes
  • Cooking Time: 40 minutes
  • Serves: 6

Sun Dried Tomato Spinach and Chicken Stuffed Shells

  • Recipe Submitted by on

 Ingredients List

  • 1 12 oz. box of jumbo shells
  • 2 c. cooked chicken (I used rotisserie)
  • 1 1/2 c. ricotta cheese
  • 1/2 c. parmesan, shredded
  • 2 c. shredded mozzarella or Italian blend cheese, divided
  • 1 8.5 oz jar of sun dried tomatoes with Italian herbs
  • 1 10 oz package of frozen spinach, thawed and drained
  • 1 large jar of marinara sauce


Preheat the oven to 350 degrees
Cook the shells according to package directions but undercook them slightly to make filling them easier. Drain them and set them aside.
In a large bowl, shred the cooked chicken and add the ricotta, parmesan and 1 cup of the mozzarella/Italian blend cheese, reserving the other cup for later use.
Drain the sun dried tomatoes, chop them and add them to the mixture.
Add the spinach and mix all the ingredients together until well blended.
Using a large 9x13 baking dish, pour a cup of marinara on the bottom of the pan and fill each shell with the chicken mixture and place the shells in the dish on top of the marinara sauce. Pour the remaining marinara sauce on top of each shell -Note that this recipe makes enough for two pans. Use a disposable foil pan for the second dish, cover with foil and freeze for later use.
Cover the dish with foil and bake at 350 degrees for 40 minutes.
Uncover the pan and using the reserved cup of mozzarella, sprinkle the top of each shell with the cheese and bake for ten minutes longer.
Remove from the oven and serve with garlic bread and a side salad.

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