Cheesy Chicken Stuffed Shells

Rating: Unrated
Source: Parents Magazine
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Ingredients

Directions

  • Preheat oven to 375°F and bring a large pot of salted water to a boil. Prepare shells according to package directions for al dente; drain and set aside.

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  • In a large bowl, combine the chicken, ricotta, spinach, chopped basil, eggs, and ground black pepper.

  • Spread 1 cup of the marinara sauce in the bottom of a 9" x 13" baking dish. Fill the shells with a Tbs. of the chicken-ricotta filling and arrange in the baking dish.

  • Spoon the remaining marinara sauce over the shells. Place mozzarella slices over sauce and sprinkle the Parmesan evenly over the top.

  • Loosely cover with parchment paper and foil and bake until the cheese is melted and starting to bubble, about 35 minutes. Uncover and bake 10 minutes more for light browning and bubbling sauce. Sprinkle with more fresh basil leaves before serving.

Tips

Cover 9x13-inch baking dish tightly with parchment and foil. Freeze up to 3 months. To reheat: Take directly from freezer. Bake loosely covered for 1 hour at 375°F, sauce beginning to bubble Uncover and bake 15 minutes more.Place frozen shells in refrigerator over night to begin thawing. To reheat: Take directly from freezer. Bake loosely covered for 45 minutes at 375°F, sauce beginning to bubble. Uncover and bake 15 minutes more.Divide recipe between two 8x8-inch baking dishes. Freeze one. Refrigerate one up to 3 days. To reheat: Take directly from freezer. Bake loosely covered for 45 minutes at 375°F, sauce beginning to bubble. Uncover and bake 10 minutes more. To reheat from refrigerator: Bake loosely covered for 55 minutes at 375°F, sauce beginning to bubble. Uncover and bake 10 minutes more.

Nutrition Facts

Per Serving:
400 calories; 14 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 117 mg cholesterol; 753 mg sodium. 592 mg potassium; 41 g carbohydrates; 4 g fiber; 6 g sugar; 29 g protein; 0 g trans fatty acid; 5112 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 175 mcg folate; 0 mcg vitamin b12; 350 mg calcium; 3 mg iron;

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