Stuffed Shells with Spinach and Chicken
By Casie
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Ingredients
- 18 (16 ounce) pasta shells, large
- 1 (15 ounce) container whole milk ricotta cheese
- 1 egg, slightly beaten
- 1/4 cup parmesan cheese, grated
- 2 cups frozen chopped spinach, thawed and drained (very well)
- 1 cup rotisserie cooked chicken, chopped
- 1 (26 ounce) jar pasta sauce
- 2 cups Italian cheese blend, shredded
Details
Preparation
Step 1
1 Heat oven to 350°F.
2 Cook and drain pasta as directed on package. Rinse with cool water, drain.
3 Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
4 Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
5 Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
6 Bake uncovered until cheese is melted.
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