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Parmesan Chicken Stuffed Shells

2 min read

After trying and loving Parmesan Chicken Manicotti recipe a while ago, I thought of a new way to enjoy something similar, but this time in shell pasta! Since I’m on a diet (I’ve been losing weight for the last 12 weeks so that I can look descent when I go back to Korea this December! I’ve lost 23 lbs so far! But more on that later…), these little shells were a perfect option for me since they don’t have so many calories like most other pasta noodles do. I had five of them and they filled me up!

To make this recipe, first I boiled 2 chicken breasts and shredded it. Then I added 1 cup reduced fat ricotta cheese, 1 cup thawed frozen spinach, 1/2 cup Parmesan cheese, 1/4 cup chopped sundried tomatoes, 2 tablespoons chopped basil leaves and salt and pepper to season.

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Cook pasta shells according to package instructions. Make sure you do not overcook the shells or they will tear when you stuff them. Stuff each shell carefully with a spoonful of the chicken filling and place them in a baking dish.

Drop spoonfuls of your favorite pasta sauce onto the shells and sprinkle with Parmesan cheese.

Bake in the oven at 375 degrees F. for 25-30 minutes.

Parmesan Chicken Stuffed Shells

INGREDIENTS:

  • 24 shell pasta, cooked according to package instructions
  • 2 chicken breasts, boiled and shredded
  • 1 cup reduced fat ricotta cheese
  • 1/2 cup Parmesan cheese, shredded + more to sprinkle
  • 1 cup frozen spinach, thawed
  • 1/4 cup chopped sundried tomatoes
  • 2 tablespoons chopped basil leaves
  • salt and pepper to taste
  • your favorite pasta sauce
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DIRECTIONS:

In a large bowl, combine shredded chicken, ricotta cheese, parmesan cheese, spinach, sundried tomatoes, basil leaves, and salt and pepper and mix well using a fork.

Stuff each cooked shell with the chicken filling carefully with a spoon. Place them in a baking dish. Drop spoonfuls of your favorite pasta sauce onto the shells. Sprinkle with more Parmesan cheese.

Bake at 375 degrees F. for 25-30 minutes.