Chicken And Spinach Stuffed Shells

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Ingredients

  • 1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)
  • 2 cups chopped cooked chicken - sometimes I leave out the chicken for a meatless dinner
  • 2 cups fresh chopped spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15oz) container ricotta cheese
  • 1 (8oz) packages cream cheese, softened
  • 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
  • 1 large egg, lightly beaten
  • 1 Tablespoon dried parsley flakes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1 (26oz) jar prepared spaghetti sauce

Preparation

Step 1

Preheat oven to 350°. Lightly grease two 9×13 baking dishes

Step 2

Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together

Step 3

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells.

Step 4

Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9×13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it. If you are making this ahead of time just put it in the fridge until ready to bake.

Step 5

Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

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