Chicken- and Spinach-Stuffed Shells

 

18

large pasta shells (from 16-oz package)

1

container (15 oz) whole-milk ricotta cheese

1

large egg, slightly beaten

1/4

cup grated Parmesan cheese

2

cups frozen cut leaf spinach, thawed, squeezed to drain

1

cup chopped cooked chicken

1

jar (26 oz) tomato pasta sauce

2

cups shredded Italian cheese blend (8 oz)

• 1 Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
• 2 Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
• 3 Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• 4 Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.