This was a little messy to make, but it was very good!
2 packages frozen, chopped spinach
3 chicken breasts
1 (8-ounce) package cream cheese (softened) or ricotta cheese
2 Tbsp. oil
1 large onion, chopped
½ cup Grated Parmesan
Salt and pepper
1 jumbo egg
½ (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. Poach chicken until no longer pink. Remove from water and shred using two forks. Place chicken in the same bowl with the spinach. Stir in the cream cheese until blended with the chicken and spinach. Sauté the chopped onion in the oil until transparent. Transfer onion to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the egg. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a 9 X 12 baking dish and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.
2 packages frozen, chopped spinach
3 chicken breasts
1 (8-ounce) package cream cheese (softened) or ricotta cheese
2 Tbsp. oil
1 large onion, chopped
½ cup Grated Parmesan
Salt and pepper
1 jumbo egg
½ (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. Poach chicken until no longer pink. Remove from water and shred using two forks. Place chicken in the same bowl with the spinach. Stir in the cream cheese until blended with the chicken and spinach. Sauté the chopped onion in the oil until transparent. Transfer onion to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the egg. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a 9 X 12 baking dish and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.
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