Foodie Friday: STUFFED SHELLS
This Betty Crocker recipe makes for an impressive dinner and it is pretty easy! Even though we can't take the credit for it, we do like to share our faves with you guys, share yours with us!
PS - A great tip I learned when boiling pasta is to place a wooden spoon across the top of the pot (as shown in the picture above), it keeps the water from boiling over for some crazy reason!
Chicken- and Spinach-Stuffed Shells
- Prep Time30MIN
- Total Time1HR10MIN
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)
- 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.