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| Chicken and Spinach Stuffed Shells |
Ingredients
- 1 (12-ounce) box uncooked jumbo pasta shells
- 2 cups chopped cooked chicken
- 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
Instructions
- 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
- Preheat oven to 350 F
- Lightly grease two 9x13 baking dishes
- 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
- Spread half of spaghetti sauce into prepared baking dishes
- Arrange shells over sauce; top with remaining sauce
- Cover tightly with heavy-duty aluminum foil
- Bake, covered, for 40 minutes
- Uncover, sprinkle with remaining 1 cup mozzarella
- Bake for 5 to 10 more minutes
I had a lot of filling leftover, but I only made 14 shells since we're a small family of 4. I used a Garlic and Onion pasta sauce to go with this and topped it with some shredded cheese. These shells seemed a lot smaller than others I've seen, but they were perfect for us!
(Recipe used: Paula Deen via Facebook)
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