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Stuffed Shells

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 servings


  • 15oz package of ricotta cheese
  • 15oz jar of alfredo sauce
  • 12oz box of jumbo shells
  • 1/2 package(10oz) of frozen spinach, defrosted and drained of water)
  • 1 rotisserie chicken
  • 1 cup shredded mozzarella cheese
  • 3/4 cup parmesan cheese – divided
  • 2 tablespoons Italian seasoning (or oregano and basil)
  • 1 egg


  1. Preheat oven to 350 degrees F
  2. Cook shells according to package directions
  3. Use 2 forks and shred the chicken breasts and thighs (save the drumsticks for a snack) from the rotisserie chicken
  4. In a large bowl, mix ricotta cheese, shredded chicken, egg, Italian seasoning, 1/2 parmesan cheese and spinach.
  5. Pour 1/2 jar of alfredo sauce into a 13″ by 9″ inch glass baking dish.
  6. After shells are cooked, drain and let cool for a minute. Then stuff each shell with 2 tablespoons of the cheese mixture and place in baking dish.
  7. Cover with remaining alfredo sauce, remaining parmesan cheese and mozzarella cheese
  8. Cover pan with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.