Chicken & Spinach Stuffed Shells

Name: Chicken & Spinach Stuffed Shells
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

8 ingredients

6 steps

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

Directions

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.