Camille P.
This recipe comes from our freezer meals activity. This recipe makes two 9x13 pans. For my little family I like to make four 8x8 pans instead, or you could to one 9x13 and one 8x8.
44 jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c 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 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.
Lightly grease 2 13x9x2inch 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. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil.
To bake immediately: Preheat oven to 350*. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
To bake from frozen: Take directly out of the freezer and put in 350* oven, leave the foil on. Bake for 50 minutes, check the middle to see if it’s hot, if not continue baking for 30 minutes. When warmed through, take off foil and sprinkle with mozzarella and bake an additional 5-10 minutes.
Serve with garlic bread or breadsticks and green salad.
No comments:
Post a Comment