Just posting this and looking at the pictures inspires me to want this one again. When I was shopping for the ingredients, the store I was in did not have “large pasta shells” anywhere I could find. As a replacement I decided on Manicotti shells, and just so you know, they worked just fine. This recipe will feed 4 people, and if there are less around to eat it, you can reheat as leftovers for lunch the next day.
18 large pasta shells (from 16-oz package) or 9 Manicotti shells
1 container (15 oz) whole-milk ricotta cheese
1 large egg, slightly beaten
¼ cup grated Parmesan cheese
2 cups chopped fresh spinach
1 cup chopped cooked chicken
1 jar (26 oz) tomato pasta sauce (or your own homemade spaghetti sauce)
2 cups shredded Italian cheese blend (8 oz)
Preheat your oven to 350. Cook and drain the pasta shells according to the package directions, rinse with cool water and drain. Mix the ricotta cheese, egg, Parmesan cheese, spinach and chicken in a medium sized bowl. Fill each shell with this mixture.
Spread 1 cup of the pasta sauce in bottom of 13 x 9-inch (3-quart) glass baking dish. Arrange shells, filled sides up, on sauce in baking dish, or if using Manicotti shells just place side by side. Spoon remaining sauce over stuffed shells.
Cover dish with foil; bake 45 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Don’t they look delish? Probably taste the same, but next time I will try it with the large shells, if I can find them.