Jumbo stuffed shells with chicken, spinach & cheese
I love comfort food far too much to try and reinvent the wheel. To me, trying to change comfort food is like making a Beatles song into a techno mix. Some things are called classics for a reason!
Here is a stuffed shell recipe that tastes like love and that takes two seconds to make (yes, I’ve been told I exaggerate). All you need is a baking sheet, a mixing bowl, a pot (for the pasta) and about 40 minutes of patience for cooking.
I always make a few extra shells in case any break during cooking.
Bon appétit!
Particularities
- ServesYields 32 shells
- Prep time10 min
- Cook time40 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 32 jumbo shells
- 2 cups cooked chicken, diced
- 2 1/2 cups store-bought or homemade basil tomato sauce
For the stuffing
- 1 small red onion, chopped
- 2 small cloves garlic, minced
- 1 cup spinach, chopped
- 1 cup ricotta cheese
- Zest of 1/2 lemon
- 1/4 cup mayonnaise
- 2 cups mozzarella cheese, grated
- 1 egg, lightly beaten
- Salt and pepper, to taste
Steps
- Preheat the oven to 350˚F.
- Cook the pasta according to the package directions. Drain and add oil. Set aside.
- In a bowl, combine the ricotta, lemon zest, mayonnaise, egg, and 1 cup of mozzarella cheese. Season.
- Add the chicken, red onion, garlic, and spinach. Mix well and set aside.
- Pour half of the tomato sauce onto a baking sheet. Fill the shells with the stuffing mixture and place on the baking sheet. Cover the shells with the remaining sauce.
- Cover with aluminum foil. Bake for 30 minutes.
- Remove the foil and top the shells with the remaining mozzarella. Bake for a few more minutes.
Recipe published on August 19, 2018
