Chicken and Spinach No-Boil Stuffed Shells

5 from 3 votes

Chicken and Spinach No-Boil Stuffed Shells

Cheesy Chicken and Spinach No-Boil Stuffed Shells are loaded up with cottage cheese and spinach filling, piled high with rotisserie chicken, smothered in marinara and gooey cheese, and baked to a perfect al dente.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: American

Servings:

Calories: 295kcal

Author: Cara Lanz

Ingredients

12 ounces jumbo shells
15 ounces 2% cottage cheese
1 beaten egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
10 ounces frozen spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
2 cups rotisserie chicken breast
32 ounces marinara sauce
1 ½ cups water

For serving

1 tablespoon fresh basil
2 tablespoons pesto

Instructions

Preheat the oven to 375. Spray a 9 x 13 baking dish with cooking spray.
In a large bowl, stir cottage cheese, beaten egg, garlic powder, and Italian seasoning. Add the spinach, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese.
Place 1 cup of marinara sauce in the bottom of the pan. With a spoon, stuff the shells with the spinach cottage cheese mixture and place them in the pan.
Layer the shredded rotisserie chicken over the stuffed shells.
Cover the chicken with the rest of the marinara sauce. Pour 1 ½ cups of water into the pan. Cover the marinara sauce with 1 cup of mozzarella cheese and ½ cup Parmesan cheese.
Cover the pan in foil and bake for 60 minutes. Uncover and bake for another 10 minutes. Serve with ribbons of fresh basil and drizzles of pesto.

Video

Notes

To get the moisture out of the thawed spinach, wrap it in paper towels and squeeze, squeeze, squeeze out all the extra liquid.
Baking the lasagna stuffed shells covered in aluminum foil keeps the moisture in so the shells cook to a perfect al dente.

Nutrition