Cook Pasta according to package directions. Drain and set aside.
Cook Chicken: Season Chicken with Italian Seasoning, Salt, and Pepper. Cook in a skillet over medium heat until cooked through (internal temperature of 165°F). Shred and set aside.
Prepare Sauce: In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 2 minutes until fragrant. Stir in Heavy Cream, Parmesan Cheese, and Nutmeg. Season with Salt and Pepper. Bring to a simmer and cook for 8 minutes, stirring occasionally.
Prepare Filling: In a bowl, combine Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, Egg, and Spinach. Mix well.
Combine Filling and Chicken: Add shredded Chicken to the Filling mixture and combine.
Stuff Shells: Stuff each cooked Pasta Shell with the Chicken-Ricotta mixture.
Assemble and Bake: Spread a thin layer of Sauce in the bottom of a baking dish. Arrange stuffed Shells in the dish. Pour remaining Sauce over the Shells. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown.
Ingredients
6
1 box450 gJumbo Pasta Shells
1 lb450 gBoneless Skinless Chicken Thighs
1 tsp5 mLItalian Seasoning
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
1/2 cup120 mLButter
4 cloves12 gGarlic-minced
3 cups720 mLHeavy Cream
1 cup115 gParmesan Cheese-grated
1/4 tsp1.25 mLNutmeg
Saltto taste
Pepperto tasteBlack
1 cup115 gRicotta Cheese
1/2 cup55 gMozzarella Cheese-shredded
1/4 cup30 gParmesan Cheese-grated
11Egg
1 cup30 gSpinach-fresh, chopped
Equipment
Large pot
Skillet
Large saucepan
Mixing bowl
9x13 inch baking dish
Instructions
Cook Pasta according to package directions. Drain and set aside.
Cook Chicken: Season Chicken with Italian Seasoning, Salt, and Pepper. Cook in a skillet over medium heat until cooked through (internal temperature of 165°F). Shred and set aside.
Prepare Sauce: In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 2 minutes until fragrant. Stir in Heavy Cream, Parmesan Cheese, and Nutmeg. Season with Salt and Pepper. Bring to a simmer and cook for 8 minutes, stirring occasionally.
Prepare Filling: In a bowl, combine Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, Egg, and Spinach. Mix well.
Combine Filling and Chicken: Add shredded Chicken to the Filling mixture and combine.
Stuff Shells: Stuff each cooked Pasta Shell with the Chicken-Ricotta mixture.
Assemble and Bake: Spread a thin layer of Sauce in the bottom of a baking dish. Arrange stuffed Shells in the dish. Pour remaining Sauce over the Shells. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown.
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