Tuesday, February 23, 2010

Chicken and Spinach Stuffed Shells

My kids have so much fun with this one and they eat it too....

18 large pasta shells
1 (15oz) pkg. ricotta cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
2 cups frozen spinach, thawed and squeezed to drain
1 1/2 cups chopped rotisserie chicken
1 jar of your favorite spaghetti sauce
2 cups shredded italin cheese

Heat oven to 350. Cook pasta as directed on package and drain.
In a medium bowl, mix ricotta, egg, Parmesan cheese, spinach and chicken. Spread about 1 cup of spaghetti sauce over bottom of a 9x13 pan. Spoon about 2 TBS. chicken mix into each pasta shell. Arrange shells, filled side up on sauce in the baking dish. Spoon remaing spaghetti sauce over stuffed shells. (I use a lot so the pasta doesn't dry out.) Cover with foil and bake about 30 minutes. Remove foil and sprinkle Italian cheese on top and bak uncovered about 5 to 10 minutes longer or until cheese is melted. ENJOY!

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