Chicken and Roasted Pepper Stuffed Shells


So, these little pasta shells did not exactly go as planned.  Ya see, the recipe I was following is actually called “Chicken and SPINACH stuffed shells”…not roasted pepper.  Here’s how it all went down:  I was starting dinner by boiling my pasta shells and getting out all of the other required ingredients.  Well, when I go to get out the frozen spinach…I can’t find it.  I have no idea why, but it’s not in the freezer.  I know it was on the grocery list.  Maybe we accidentally forgot it?  Maybe it got left in the little bag thingy at Wal Mart?  Maybe I accidentally used it for something else?  Who knows.  But I didn’t have it.  And wouldn’t you know, just earlier that afternoon I had thrown out a bag of fresh spinach because it was starting to wilt.  I totally could’ve used that.

Anyways, I didn’t want to just serve chicken stuffed shells because that’s bland.  So, I found some extra roasted red bell peppers in my fridge and thought that would have to do.  The rest of the recipe is exactly the same as the original.  It turned out quite nice, actually!  I still would’ve preferred to have the spinach in there, but the peppers made a nice addition! Maybe next time I should do chicken, spinach, and roasted red peppers.  Anyways, these were very tasty, and I’m glad dinner wasn’t a total bust!

Below is the original recipe, with spinach, including my additional instructions with the peppers.

Chicken and Spinach Stuffed Shells (and red peppers if you want :-))

Source:  The Girl Who Ate Everything

Serves: 4-5


1/2 (12-ounce) box uncooked jumbo pasta shells
1 cup chopped cooked chicken
1 cup fresh chopped spinach
1 cup roasted red bell peppers, diced (optional)
1/2 onion, chopped
1 cloves garlic, minced
1/2 (15oz) container  ricotta cheese
1 (8oz) packages cream cheese, softened (you could probably get away with just half a package.  Depends on your taste!)
1/2 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1/2 Tablespoon dried parsley flakes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese, divided
1/2 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.

Preheat oven to 350°. Lightly grease a 9×13 baking dishes.

In a large bowl, combine all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1/2 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
Spread half of spaghetti sauce into prepared baking dish. Arrange shells over sauce; top with remaining sauce.
Cover tightly with heavy-duty aluminum foil.  Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1/2 cup mozzarella. Bake for 5 to 10 more minutes.


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