I’ve been wanting to make stuffed shells for dinner for a while now but my back hurt so bad while pregnant it was hard for me to stand that long. Last night, I finally cooked them! And they were to.die.for! I love cooking. It is one of my passions. It helps me relax and it gives me some “me time”. I have great memories of helping my maw maw cook in the kitchen. She loved it and was such a great cook. I think she might have passed the passion of cooking on to me;)
Spinach and Chicken Stuffed Shells
Yield: 8-10 servings
- 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
- 1 (15oz) container ricotta cheese
- 2 (8oz) packages cream cheese, softened (I think you could get away with one package)
- 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
- 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 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)
- 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 9×13 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 9×13 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.
Source: Paula Deen
** I switched it up a bit. I didn’t have any garlic so I used garlic powder. I didn’t have onion so I used minced dried onions. I also added a little ranch powder because what isn’t good with ranch??
**Buy a freezer casserole pan so you can put the second one in the freezer! This makes so much! I was able to cook a ton and freeze some too!
Hope you enjoy!!