Chicken and Spinach Stuffed Shells

This is such a yummy, easy dinner recipe. I love stuffed shells and I finally found the perfect recipe- and it even uses chicken!  I hope you'll enjoy t hem as much as I do!

Recipe Source adapted from: The Girl Who Ate Everything

What you'll need:
1 (12-ounce) box uncooked jumbo pasta shells (you'll need every last one of them)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container cottage cheese

1 (8oz) package cream cheese, softened 

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)


1. Cook shells according to package directions. Be sure to cook them to al dente or even slightly less than al dente.  Drain them and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Makes 8-10 servings.