Chicken Parmesan Stuffed Shells

 This dish just sounded really good when I found it and after I made it I realized it's actually pretty healthy. It's a departure from the usual stuffed shells I make, and I really liked it. It's pretty lightened up with light ricotta, boneless skinless chicken, spinach, and tomatoes. 

 

 It came together pretty quickly, except it takes a while to individually scoop the filling into the shells. I wish there was a faster way to do that. I served this with roasted broccoli which was good. The only thing I might change would be to add some mozzarella for extra cheesiness, parmesan doesn't get all melty and oozy as much. 

Chicken Parmesan Stuffed Shells 

Adapted from Heart Mind and Seoul

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

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.