Wednesday, October 28, 2009

Chicken, Spinach and Ricotta Stuffed Shells

I love anything pasta, especially when it's baked and cheesy. I thought this was a good variation of traditional stuffed shells.

Chicken, Spinach and Ricotta Stuffed Shells



1 box jumbo shells, cooked and cooled
2 jars of tomato sauce, or make your own omitting the ground beef
1 lb. ground chicken, cooked and crumbled
12 oz. part-skim ricotta cheese
1 box frozen chopped spinach, thawed and squeezed dry
2 cups 2% milk shredded mozzarella cheese, divided
1/2 cup parmesan cheese, divided
1 tablespoon dried basil

Preheat oven to 350. Mix ground chicken, ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan and dried basil in a bowl. Cover bottom of 9x13 baking dish with sauce. Stuff shells and place in a single layer in baking dish. Cover with remaining sauce, and sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes or until golden and bubbly.