Ingredients
18
large pasta shells (from 16-oz package)
1
container (15 oz) whole-milk ricotta cheese
1
large egg, slightly beaten
1/4
cup 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)
Preparation
Heat oven to 350°F. 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 13x9-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.
