Stuffed pasta shells are a favorite family dish for pretty much any family you ask! There’s always something magical about incorporating that transcendent tomato-cheese-herb fusion within a pasta pocket that brings a new level of comfort to this food.
These are so easy to make with your favorite jar of high-quality pasta sauce, and a great showcase if you prefer to make yours from scratch.
- 1 lb Ground chicken
- 1 tbs Italian seasoning
- 2 tsp Fennel seeds
- ¾ tsp Salt
- 2 cloves Garlic, minced
- 15 oz Ricotta cheese
- 16 oz Mozzarella, grated
- ½ cup Parmesan, grated
- 6 leaves Basil, julienned
- 2 cups Spinach, roughly chopped
- 1 12-oz box Jumbo pasta shells, cooked al dente
- 3 cups Pasta sauce, homemade or store bought
- Heat oven to 350º.
- Cook pasta shells — it helps to boil them not quite as long as the package instructions say, so they can finish cooking in the oven.
- Brown chicken in a large skillet on high heat along with garlic, Italian seasoning, fennel and salt until liquid cooks off.
- In a large bowl mix together cooked chicken, ricotta, 2½ cups mozzarella, parmesan, basil and spinach.
- Stuff each shell with 2 heaping tablespoons of the chicken/cheese mixture, using a spoon.
- Pour a little of the pasta sauce in the bottom of a 9×13 baking dish. Place the shells meat side up on the sauce, then cover with remaining sauce and remaining mozzarella cheese.
- Bake until cheese is bubbly, about 25 minutes.
Serves 8 | Prep Time 35-45 mins