These are the best stuffed shells I have ever tasted. They are absolutely delicious. I like to serve them for company or when I need to take someone dinner and feed my own family at the same time, because this recipe makes a lot. This is a guaranteed delicious dinner, and when I get compliments I forward them on to my sister Brittany because she is the cooking genius that gave me this recipe. :)
These shells can be time intensive if you don’t break up the prep work. I like to make the filling the day before and then cook the shells and stuff them the day-of. The recipe makes two 9×13 pans. I always do one 9×13 and two 8×8 pans, and freeze one of the smaller pans for a later dinner. And the other night when I made this I used some extra spaghetti sauce that I had in the fridge, which made it more saucy, but it’s good with just the one jar too. Be sure to buy two boxes of Jumbo Shells for this recipe, as you’ll need nearly 1 1/2 boxes.
Try serving these with the Macaroni Grill Bread on our blog. That’s how I served them yesterday for our company and they went together perfectly. But usually I make bread sticks to go along, and the recipe Melanie posted already is a great one.
Chicken and Spinach Stuffed Shells
Submitted by Erin (Brittany’s delicious recipe. :) )
44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c 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 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch 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. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.