CHICKEN AND SPINACH STUFFED SHELLS
(originally posted 2010)
Here’s the breakdown:
Mile 1-13: Feeling good.
Mile 14-17: Starts raining. Pouring. Great. Awesome.
Mile 16-18: Some 20 year old kid starts following me on a bike..going really slow because I’m…well…going really slow. He kept trying to make conversation as I kept trying to breathe.
“What’s with this rain?”
I gave a slightly annoyed, out of breath, “I don’t know.”
What I wanted to say was are you serious right now? Are you trying to get with this sweaty mess? Do you realize I’m in the middle of mile 17? He continued to follow me for another mile. I wasn’t scared because by this time I was in my development with tons of people walking around me. I was just irritated and baffled.
Finally I said, “Buddy. You GOTTA keep moving.”
Mile 19: I think I’m going to die and I have to use the restroom. Again.
Mile 20: Made it. Collapse in my cool air conditioned living room. Go take a shower. Almost throw up. Then whine to John about how much my body hurts.
So that was my weekend. How was yours?
You’re gonna love these Chicken and Spinach Stuffed Shells. This meal is great when you have to take dinner to someone because it makes two pans and freezes well. I made one for my family and one for a friend who just had a baby. John comes home with food from work sometimes and often brings bland stuffed shells for the kids. When he took a bite of these he said, “Wow. These have a ton of flavor.” Enough said. Sounds like a keeper to me.
CAN THESE BE FROZEN?
Yes. You can freeze this up to two months. Thaw in the fridge and bake as directed.
OTHER CHICKEN DISHES:
Chicken and Spinach Stuffed Shells
These Chicken and Spinach Stuffed Shells are a tried and true favorite that I love serving to company. The flavor is incredible and it makes a ton!
- 1 (12-ounce) box uncooked jumbo pasta shells
- 2 cups chopped cooked chicken
- 2 cups fresh chopped spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15oz) container ricotta cheese
- 2 (8oz) packages cream cheese, softened
- 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
- 1 large egg, lightly beaten
- 1 Tablespoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded mozzarella cheese, divided
- 1 (26oz) jar prepared spaghetti sauce (If you like it saucier use more)
Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
Preheat oven to 350°. Lightly grease two 9×13 baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9×13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.