Recipe ::. Chicken & Spinach Stuff Shells

I got this recipe from one of my good friends in my mom group. In fact, this was the meal she brought me after my 2nd daughter was born. We all loved it so of course I had to ask for the recipe. This is a great freezer meal also! I was out of town for 4 days and hubby had to (gasp!) watch the girls the entire time. One night he baked one of of my freezer meals of this and LOVED it!!

Chicken & Spinach Stuffed Shells

Ingredients:

16 oz. package large pasta shells

2 15 oz. containers ricotta cheese (I use part-skim)

2 eggs slightly beaten

1/2 cup grated parmesan cheese

1 lb bag frozen cut leaf spinach, thawed and drained

1 deli rotisserie chicken, chopped

2 jars pasta sauce

2 cups shredded italian cheese blend

Directions:
1. Heat oven to 350F. Cook and drain pasta according to box directions, rinse with cool water and drain again.
2. In large bowl, mix ricotta cheese, egg, parmesan cheese, spinach and chicken

3. Spread 1 cup of pasta sauce of the bottom of two 9 X 13 glass baking dishes

4. Spoon about 2 tablespoons of ricotta mixture into each shell

5. Arrange shells filled side up in dish

6. Add remaining sauce on top of shells

* When I made this I was cooking for my daughter and I so I decided to freeze most of this recipe. I placed foil in glass baking dishes and continued with recipe until bakin step. I placed pans freezer until they were frozen then I removed from baking dish and wrapped completely in foil. You can also use disposible baking pans, but I didn't have any on hand.

7. Salt & pepper if desired

8. Cover with foil and bake for 30 minutes

9. Sprinkle with italian cheese and bake uncovered for 5-10 minutes until cheese is melted

Enjoy!

To reheat from frozen: Place (frozen) foil packets in a baking dish and bake at 350* until warm. Then uncover and top with cheese. Bake additional 5-10 minutes or until cheese is melted.

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