Chicken Stuffed Spinach

By nicolecluff

Ingredients

• 44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
• 2 c chopped cooked chicken
• 2 c fresh chopped spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15oz) container ricotta cheese
• 2 (8oz) packages cream cheese, softened
• 1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
• 1 large egg, lightly beaten
• 1 Tb dried parsley flakes
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 c shredded mozzarella cheese, divided
• 1 (26oz) jar prepared spaghetti sauce (any variety)

Preparation

Step 1

Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch 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.
Makes 8-10 servings.