Stuffed Pasta Shells – Chicken, Ricotta & Spinach

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Serves 6-8

1.5 -2 lbs boneless, skinless chicken thighs

1lb ricotta whole milk cheese

1/4 cup or more Romano/Porcine hard cheese, grated

chicken bouillon powder

salt and pepper

Fresh or frozen spinach

Fresh or dry oregano and/or parsley and/or basil 

1 box of jumbo pasta shells

16 oz jar of tomato sauce or if adventurous, make it yourself! 

 

With both olive oil and butter, a sprinkle of chicken bouillon, cook the chicken thighs until no longer pink. Shred chicken, removing any fat. Cook shells per instructions, al dente’. Pre-heat oven to 400 degrees. In a large bowl combine all of the remaining ingredients, except red sauce, with the shredded chicken.  Using a tablespoon, stuff the shells with the mixture. I used a large, deep (there are 2 layers of shells in the photo above) iron skillet, however a 9 x 12 Pyrex dish will also be suitable. Top with red sauce and if desired, more Romano cheese. Bake for 30 minutes. Serve with a Caesar salad and fresh bread.  

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