*This post is sponsored by La Terra Fina, but as always, all opinions are 100% my own.
I am so excited to share this quick and easy dinner idea with you! I’ve been seeing stuffed shells all over the internet and I decided it was time to make my own. I’ve never made stuffed jumbo shells and was eager to give them a try (my attempt at manicotti years ago was a miserable fail). I don’t know about you but one of my favorite garden veggies are zucchini. They are delicious served many different ways and are easy to come by this time of year in home gardens, farmers markets, and all grocery stores of course. Now that summer has come to an end and we’re welcoming fall it’s the prime time to pick some of those great veggies.
If you’ve been around for a while you know my love of La Terra Fina products. They are made with clean, high-quality ingredients, without trans-fats, artificial colors/flavors and preservative free. Can you see why I love them? It would be hard to chose a favorite item of theirs, but near the top is definitely the Classic Lorraine Quiche. It’s SO good!!! In fact, if you missed my Shrimp Caesar Salad recipe you’ll have to check it out. It pairs perfectly with the quiche! For todays recipe I opted to use the Spinach & Parmesan Dip & Spread. I wanted some creaminess for my shells with an added bonus. The spinach and parmesan was just the ticket I was looking for.
Creamy Chicken & Veggie Stuffed Shells
- 1 box jumbo pasta shells
- 1 jar Alfredo sauce
- 1 (10 oz.) La Terra Fina Spinach & Parmesan Dip made with Greek Yogurt
- 1 lb. chicken, cubed
- 1 medium zucchini, cubed
- 1/2 c. ricotta
- 1/2 c. shredded mozzarella
- In a large skillet, cook chicken over medium heat until meat is no longer pink; drain. Add the zucchini and cook until softened three to five minutes. Remove from heat and stir in ricotta cheese and La Terra Fina Spinach & Parmesan Dip. Stuff shells with chicken mixture. Arrange in a greased 3-qt. baking dish. Sprinkle with mozzarella cheese. Pour Alfredo sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with additional mozzarella cheese. Bake 5 minutes longer or until cheese is melted.