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Old 02-04-2009, 05:34 PM   #1
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spinach and chicken stuffed shells

i just made the most delicious dinner... check it out

44 uncooked 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.
Preheat oven to 350°. 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. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

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Old 02-04-2009, 06:49 PM   #2
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This looks amazing! Thanks for sharing and I will definitely be making it this weekend!
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Old 02-05-2009, 01:54 AM   #3
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Sounds absolutely delicious!
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Old 02-05-2009, 02:03 AM   #4
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That does sound good!

Barbara
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Old 02-05-2009, 10:45 AM   #5
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Wish there was a picture! Also novice here but why the tinfoil over the top?
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Old 02-05-2009, 12:10 PM   #6
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Quote:
Originally Posted by tanya View Post
Wish there was a picture! Also novice here but why the tinfoil over the top?
Mostly to keep the moisture in and prevent burning the top too quickly
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Old 02-05-2009, 03:41 PM   #7
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Is that 2 cups of fresh chopped RAW spinach or 2 cups of fresh chopped COOKED spinach?

Two cups of raw doesn't seem like it would yield much cooked.
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Old 02-10-2009, 04:57 PM   #8
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Quote:
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Mostly to keep the moisture in and prevent burning the top too quickly
You've just cured my life well .. My burnt tops of baked dinners :P

I'm so glad I precook meat or else id probably die of food poisoning from undercooking!
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