Stuffed Shells

I combined about three different recipes to make this dish.  Brett had requested this meal or something similar, so being the good wife I am, I made it and I succeeded, if I do say so myself.

Chicken and Spinach Stuffed Shells

1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced (I used a heaping spoonful of the prepared minced garlic)

1 (15oz) container ricotta cheese

1/4 c. parmesan cheese

1 large egg, lightly beaten

1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 c. spaghetti sauce


1. 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. 

2. Preheat oven to 350°.  Spoon some spaghetti sauce on the bottom so it doesn't stick or burn.

3. 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. 

4.  Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. 

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.