Wednesday, January 5, 2011

Chicken and Spinach Stuffed Shells

I tried a new recipe last night and we loved it! I couldn't get a great picture of it, but trust's so good! It takes a little bit of prep work and be aware this recipe makes 2 9x13 pans. So this is a great recipe if you need to take dinner to someone or just throw the extra pan in the freezer. I cut the recipe in half cause I didn't want two pans last night. I will make the full batch next time and throw a pan in the freezer! It was delicious!
Chicken and Spinach Stuffed Shells
adapted from girl who ate everything

1 (120z) box uncooked jumbo pasta may want to cook 1 1/2 boxes just to be safe in case some of the shells break while boiling
2 cups chopped, cooked chicken
2 cups frozen spinach, thawed, drained and chopped
1 tbsp minced, dried onion
2 garlic cloves, minced
1 (15oz) ricotta cheese
1 (8oz) pkg cream cheese (i used the lighter version and it was fine)
1 (5oz) pkg shredded parmesan cheese (about 1 2/3 cups)
1 large egg, slightly beaten
1 tbsp dried parsley
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 cups mozzarella cheese, shredded and divided
1 (26oz) jar spaghetti sauce or more if you want it saucier

Cook shells according to package directions. Be careful not to overcook them or they will break easily while trying to fill them. Drain and set aside.

Preheat oven to 350* Lightly grease 2 9x13 baking dishes.

In a large bowl, combine chicken and the rest of the ingredients except 1 cup of mozzarella and spaghetti sauce. Spoon filling into shells.

Spread half of spaghetti sauce into prepared dishes, dividing it between the two pans. Place shells on top of sauce and top with remaining sauce. Cover tightly with foil; if you are freezing one pan, freeze after this step. Include a bag of extra mozzarella for when you bake it.

Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup of mozzarella. Bake 10 minutes more until cheese is melted and bubbly.
Serves 8-10

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