Chicken & Spinach Stuffed Shells
What you need:
- 18 oz. jumbo shells
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz.) container ricotta - I will be switching for cottage cheese next time
- 2 (8 oz. each) pkg. cream cheese
- 1 (5 oz.) pkg. shredded Parmesan cheese
- 1 large egg, lightly beaten
- 1 tbsp. dried parsley
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cups shredded mozzarella cheese, divided
- 1 (26 oz.) jar spaghetti sauce - may double next time
Directions:
- Cook shells according to package's directions and drain. I like to set mine out on a cookie sheet to cool faster.
- Lightly grease two 9x13 glass pans.
- Mix together all ingredients but shells, mozzarella cheese, and spaghetti sauce.
- Add 1 cup of mozzarella to chicken mixture.
- Spread 1/4 of the spaghetti sauce into each of the glass dishes.
- Spoon filling into shells and arrange them in the dishes.
- Top with remaining spaghetti sauce and cover with aluminum foil.
- Bake for 40 minutes in a preheated 350* oven.
- Uncover and sprinkle 1 cup mozzarella cheese over tops. Bake for 5 to 10 more minutes.
Recipe from The Sisters Cafe