What’s Cooking with Jennifer? Chicken and Spinach Stuffed Shells
January 10, 2013
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18 large pasta shells (from 16-oz package)
1 container (15 oz.) whole-milk ricotta cheese
1 egg, slightly beaten
¼ 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.)
- Heat oven to 350 degrees. Cook and drain pasta as directed on package. Rinse with cool water; drain.
- Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
- Spread 1 cup of the pasta sauce in bottom of ungreased 13×9-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.
- Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.