Chicken and Spinach Stuffed Shells

Chicken and Spinach Stuffed Shells

Ingredients:

18 

large pasta shells (from 16-oz package)

1

  container (15 oz) whole-milk ricotta cheese

1 

large egg, slightly beaten

1/4 

cup grated Parmesan cheese

2 

cups frozen cut leaf spinach, thawed, squeezed to drain

1 

cup chopped cooked chicken

1 

jar (26 oz) tomato pasta sauce

2

  cups shredded Italian cheese blend (8 oz) 

 

Directions:

1. Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
2. Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
3. Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
4. Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Makes 6 servings (3 shells each) 

 

Enjoy...