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This recipe brings together the earthy flavors of pumpkin, the savory goodness of chicken, and the rich taste of spinach-infused pasta shells. The tender spinach-flavored shells are generously filled with a creamy pumpkin and chicken mixture, creating a delightful combination of textures and tastes. Each bite is simply irresistible!

Ingredients

Units Scale
  • 16 large spinach conchiglioni pasta shells
  • 1 cup cooked and shredded chicken
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions

  1. Cook the spinach-flavored conchiglioni pasta shells according to the package instructions until al dente. Drain and set aside.
  2. In a mixing bowl, combine the cooked and shredded chicken, pumpkin puree, grated Parmesan cheese, ground nutmeg, salt, and pepper. Mix well to combine.
  3. Preheat the oven to 375°F (190°C).
  4. Stuff each cooked spinach-flavored pasta shell with the pumpkin and chicken mixture, ensuring they are filled generously. Place the stuffed shells in a baking dish.
  5. Sprinkle additional Parmesan cheese over the stuffed shells.
  6. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and garnish with fresh parsley.
  8. Serve hot and enjoy!

Notes

Feel free to add your own twists and variations to this recipe. For an extra burst of flavor, you can sauté some garlic and onions before adding them to the chicken and pumpkin mixture. Pair this dish with a side salad or some crusty bread for a complete and satisfying meal. As for beverages, a light white wine or a refreshing iced tea would complement the flavors of the dish. Enjoy!

Chef’s tip: Pick up a rotisserie chicken at the grocery store for this recipe. Works great! 

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition