difficulty Moderate
  • oven
  • 9x13 baking dish
author Joyful Momma
write-up Write Up
forked from Mexican Stuffed Shells
  1 box 1 box large pasta shells  
  1. preheat your oven to 350 degrees and grease a 9x13 baking dish
  2. cook your pasta shells according to the package and drain them and set aside.
  3. in a large bowl, combine chicken, onion, ricotta, parmesan, 1 cup mozzarella, spinach, garlic, seasonings, cream cheese, and egg.
  4. spread half of the marinara sauce in the baking dish.
  5. fill the pasta shells with the chicken filing. i used a gallon size zip lock bag with the corner cut off to do this. worked fast and easy. also, it is easier if you fill the shell while holding it in your hand rather than placing it in the dish to fill it.
  6. top with remaining marinara sauce, cover with foil and bake for 40 minutes.
  7. uncover and top with remaining 1 cup mozzarella cheese and bake for 10 more minutes.
24 oz   24 oz classic tomato and basil sauce  
  1 cup 1 cup finely diced onion  
  2 cup 2 cup cooked (shredded chicken)  
  2 cup 2 cup fresh (chopped spinach)  
  2 whole 2 whole garlic cloves (minced)  
15 oz   15 oz ricotta cheese  
8 oz   8 oz cream cheese (softened)  
5 oz   5 oz shredded parmesan cheese  
  1 whole 1 whole eggs (beaten)  
  1 tbsp 1 tbsp dried parsley flakes  
  1 tsp 1 tsp italian seasoning  
  1/2 tsp 1/2 tsp salt  
  1/2 tsp 1/2 tsp pepper  
  2 cup 2 cup mozzarella cheese (divided (1 cup for filling, 1 cup for topping))