Chicken Lasagna Stuffed Shells is a no-boil pasta bake lightened up with  a spinach filling and rotisserie chicken, and smothered in marinara and cheese.  Easy wholesome weeknight dinner.

– Jumbo shells – Cottage cheese – Egg – Garlic powder – Italian seasoning – Frozen spinach – Mozzarella – Parmesan – Chicken breast – Marinara – Water – Fresh basil – Pesto


Mix cottage cheese, egg, garlic powder, Italian seasoning, spinach, Mozzarella, and Parmesan.

Spoon 1 cup of marinara into a 9 x 13 pan. Stuff the shells with the cottage cheese mixture and place them on top of the marinara.

Layer the rotisserie chicken over the stuffed shells.

Cover the chicken with marinara sauce.

Pour 1 1/2 cups water into the pan. Cover the marinara with mozzarella and Parmesan.

Cover the pan in foil and bake at 375 for 60 minutes. Uncover and bake for 10 more minutes.

Serve with ribbons of fresh basil and drizzles of pesto.

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Midwestern HomeLife