Stuffed Shells with Spinach and Chicken

By Casie

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

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.