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VIEW RECIPE
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Title:
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Alfredo Florentine Chicken Stuffed Shells |
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Date:
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08/27/2007 12:23:36 |
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Posted by:
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KitchenWitchCooks |
- 1/2 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
- 1-1/2 cups ricotta cheese
- 1 egg
- 1 heaping tsp minced garlic
- 1/8 tsp oregano
- 1/8 tsp pepper
- 2 cups cooked, shredded chicken
- 1/2 cup grated Parmesan cheese
- 1-1/2 cups shredded Mozzarella cheese, divided
- 16 jumbo pasta shells, cooked and drained
- AlfredoSauce (recipe on site)
- In a medium mixing bowl, combine spinach, ricotta cheese, egg, garlic, oregano and pepper; Mix well.
- Stir in chicken, Parmesan cheese and 1 cup Mozzarella cheese.
- Heat oven to 350°F.
- Pour 1/2 of the Alfredo sauce in the bottom of an 11x7&34; Baking dish.
- Evenly fill shells with chicken mixture and place in dish.
- Pour remaining sauce over shells; Sprinkle with remaining Mozzarella cheese.
- Cover dish with aluminum foil and bake for 30 minutes.
- Uncover and let stand 5 minutes before serving.
- Yield: 4 servings.
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