Saturday, August 24

Cheesy Chicken and Spinach Stuffed Shells

I always thought recipes like this would be hard and time-consuming.  I'm pleased to say that this one was not!  It was easy and delicious.  I wouldn't recommend it as a weeknight meal unless you can make the filling ahead of time and have it ready to go when you get home from work, but definitely an easy weekend meal!


24 jumbo pasta shells
1-15 oz. container of ricotta
2 C shredded mozzarella
1/2 C shredded Parmesan
~1/2 C washed, chopped fresh baby spinach
1 large egg
1 C cooked chicken, finely chopped
Garlic, salt, pepper, and Italian seasoning (to taste)
1-26 oz. jar of favorite spaghetti sauce

Preheat the oven to 375.  Spray a 9x13 baking dish with nonstick spray (I layered my shells in a 2.5 qt. casserole dish, and it worked fine).

Cook the pasta shells according to the box directions.  Drain, and allow to cool (they should be cool enough to handle).

While pasta cooks, mix together in a large bowl the ricotta, 1 C of mozzarella, Parmesan, chopped spinach, egg, and seasonings.

Spread about 3/4 C pasta sauce along the bottom of your baking dish.  Stuff the shells with about 1-2 TBSP of filling and place in dish, open side of the shell pointing up.  Pour your remaining pasta sauce over the shells and top with remaining mozzarella.

Cover the baking dish with foil and bake for 35 minutes.  Remove the foil and bake for another 10 minutes, or until the center is bubbling and the cheese is browned on top.

Serves 4-6.

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