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Chicken and Spinach Stuffed Shells
Posted By Jody Smith On March 24, 2014 @ 8:00 am In Most Popular Posts,Recipes | Comments Disabled
This Chicken and Spinach Stuffed Shells recipe requires only 6 ingredients and 15 minutes of prep time. It makes a fabulous dinner for any night of the week or as a contribution for the next party, I guarantee that you will definitely leave with an empty dish. This is easily made ahead, frozen, and baked again for a fast and convenient freezer meal. These are all ingredients I like to keep on hand for unexpected guests, served with a loaf of garlic bread, and a side salad it makes an impressive dinner to put before friends and family.
1 1/2 cups shredded chicken
2 cups frozen spinach, chopped
1-15 oz. container ricotta
1-12 oz. box of jumbo shells
1 -26 oz. jar spaghetti sauce
2 cups shredded Mozzarella, divided in half
Pepper, Garlic and Salt to taste
Boil noodles for 8-10 minutes, until tender, drain, and rinse with cold water to stop cooking and to make noodles easier to handle.
Preheat oven to 350
In a medium sized bowl combine; ricotta. half of mozzarella, spinach, chicken, pepper and garlic salt.
Pour 1 cup of sauce into bottom of pan, and spread to cover.
Distribute filling evenly, stuffing it into each shell.
Lay shells in pan, open side up, top with remaining spaghetti sauce, and remaining Mozzarella cheese.
Bake in preheated oven, covered with foil for 40 minutes, remove foil and bake and additional 10 minutes to melt cheese.
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