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I love stuffed shells and this recipe is really, really good.
Check out what my pals over at TWP had to say about this recipe:
“You’ll love this! A pretty easy, throw-together meal. Takes a little while to cook, but the ingredients and assemble are totally uncomplicated.”
The good thing this meal smells amazing while it is hanging out in your oven.
18 large Barilla pasta shells (from 16-oz package)
1 container (15 oz.) whole-milk ricotta cheese
1 Eggland’s Best egg, slightly beaten
¼ cup Kraft grated Parmesan cheese
2 cups frozen cut-leaf spinach, thawed, squeezed to drain
1 cup chopped cooked chicken
1 jar (26 oz.) tomato pasta sauce
2 cups shredded Italian cheese blend (8 oz.)
Heat oven to 350 degrees. Cook and drain pasta as directed on package. Rinse with cool water; drain.
Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
Spread 1 cup of the pasta sauce in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
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Quick Tip: Serve these stuffed shells with garlic bread and salad.
Thank you to The Viewpoint for this great recipe.