Sunday, December 14, 2008

Stuffed Spinach Shell


  • 20 Shells

  • 1 lb. frozen or fresh chopped spinach

  • chopped onion

  • garlic

  • chicken (cubed)

  • chopped mushrooms

  • 2/3 cup Ricotta cheese

  • 1 beaten egg ( i completely left this out on Sunday!)

  • 1/3 cup parmesan cheese

  • salt, pepper, italian seasoning, garlic powder

  • Prego spaghetti sauce


  1. Preheat oven to 350 degrees.

  2. Bring a large pot of salted water to boil, gently place pasta shells in

  3. boiling water; bring water back to boil. Cook until noodles are just

  4. tender; drain well.

  5. Cube chicken, and season with salt, pepper, italian seasoning and garlic,

  6. and cook.

  7. In a large pan, saute spinach in olive oil, chopped onion and garlic. Add

  8. chicken and mushrooms.

  9. In a large bowl combine spinach mixture, ricotta, 1/3 cup Parmesan

  10. cheese. Season and mix well.

  11. Spread Prego sauce evenly over the bottom of a baking dish.

  12. Fill each pasta shell with the spinach cheese mixture. Arrange the

  13. shells, filling side up in the baking dish. Spoon remaining Prego sauce

  14. over the shells. Sprinkle remaining Parmesan cheese on top of the shells.

  15. Cover the pan loosely with aluminum foil and bake in preheated oven until

  16. heated through; about 30 minutes.

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