Chicken and Spinach Stuffed Shells

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 cloves Garlic
  • 1 Onion
  • 1 tbsp Parsley flakes, dried
  • 2 cups Spinach, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 (26oz jar Spaghetti sauce, prepared

• Pasta & Grains

  • 1 (12-ounce box Pasta shells, jumbo

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 (8oz packages Cream cheese
  • 2 cups Mozzarella cheese
  • 1 (5oz package Parmesan cheese
  • 1 (15oz container Ricotta cheese

Found on the-girl-who-ate-everything.com

Description

Ingredients

• 1 (12-ounce) box uncooked jumbo pasta shells
• 2 cups chopped cooked chicken
• 2 cups fresh chopped spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15oz) container ricotta cheese
• 2 (8oz) packages cream cheese, softened
• 1 (5oz) package shredded Parmesan cheese (about 1⅔ cups)
• 1 large egg, lightly beaten
• 1 Tablespoon dried parsley flakes
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups shredded mozzarella cheese, divided
• 1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

Directions

• Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
• Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
• In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
• Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
• Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
• Makes 8-10 servings.