Chicken- and Spinach-Stuffed Shells Recipe

Name: Chicken- and Spinach-Stuffed Shells
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 18 large pasta shells (from 16-oz package); 1 container (15 oz) whole-milk ricotta cheese; 1 large egg, slightly beaten; 1/4 cup grated Parmesan cheese; 2 cups frozen cut leaf spinach, thawed, squeezed to drain; 1 cup chopped cooked chicken; 1 jar (26 oz) tomato pasta sauce; 2 cups shredded Italian cheese blend (8 oz)

Ingredients

18 large pasta shells (from 16-oz package)
1 container (15 oz) whole-milk ricotta cheese
1 large egg, slightly beaten
1/4 cup grated Parmesan cheese
2 cups frozen cut leaf spinach, thawed, squeezed to drain
1 cup chopped cooked chicken
1 jar (26 oz) tomato pasta sauce
2 cups shredded Italian cheese blend (8 oz)

	PREP TIME 30m	COOK TIME 40m	TOTAL TIME 1h10m
YIELD 6 servings

Instructions

Heat oven to 350°F.
Cook and drain pasta as directed on package.
Rinse with cool water; drain.
Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish.
Spoon about 2 tablespoons ricotta mixture into each pasta shell.
Arrange shells, filled sides up, on sauce in baking dish.
Spoon remaining sauce over stuffed shells.
Cover dish with foil; bake 30 minutes.
Sprinkle with Italian cheese blend.
Bake uncovered 5 to 10 minutes longer or until cheese is melted.