Chicken and Spinach Stuffed Shell Pasta
Ingredients
18 Large Pasta Shells
1 15 oz Container Whole Milk Ricotta Cheese
1 Egg, Lightly Beaten
1/4 cup Grated Parmesan Cheese
2 cups Frozen Chopped Spinach - thawed and squeezed to drain
1 cup Cooked and Chopped Chicken
1 jar of your favorite tomato sauce (store bought or homemade!)
2 cups shredded Italian Cheese Blend
Instructions
1. Heat Oven to 350 degrees. Cook and drain pasta as directed on package. Rinse with cool water and drain.
2. Meanwhile in a medium bowl, mix ricotta, egg, Parmesan, spinach, and chicken.
3. Spread 1 cup of tomato sauce in the bottom of an ungreased 13X9 glass baking dish.
4. Spoon ricotta mixture into each pasta shell (about 2 tablespoons in each). Arrange shells in baking dish filling side up, then spoon remaining sauce over the shells.
5. Cover baking dish with foil and bake for 30 minutes. Remove foil and sprinkle with Italian cheese blend. Bake uncovered for 5 - 10 minutes until cheese is melted in top.