Thursday, March 1, 2012

Thursday Dinner Winner

I had a bright idea for Chicken and Spinach stuffed Shells with Tomato Cream Sauce - and this is what I came up with. When I made this last week, I thought that the filling was too dry. (I only used half a container of ricotta cheese) So, I modified my recipe(below) to include the entire 15 oz container. You can play around with it if you decide to make it... and tweak it to make it just right for you.
16 ounces chopped chicken - chopped more finely than for a stew or soup
1-1 1/2 Cups of chopped spinach
1 15 oz container of ricotta cheese
1/2 stick of butter melted
1/2 to 3/4 Cup of parmesan cheese
1 egg
salt to taste
1 box of cooked jumbo pasta shells
Mix together the ricotta,butter, parmesan, egg, and salt and add it to the chopped chicken and spinach.
1 small onion
freshly chopped garlic to taste
freshly ground pepper to taste
1 teaspoon salt
Olive Oil
1 28 ounce can of Tomato Puree(add water to thin if necessary)
Basil (add to taste - up to 1 Tablespoon)
1 Cup Cream (heavy or half and half)
Saute onion in olive oil until onions are clear, add garlic, then add tomato puree and spices. Let simmer for about 10 minutes, then add the cream. Heat until warm.

Place stuffed shells in baking dish and cover with the tomato cream sauce. Bake for about 30 minutes in a 350 degree oven.

Family Reaction:Rich, Martin, and I loved it! We all agreed that we would love it even more in the form of ravioli, but the stuffed shells were great too. (Rich needs to get busy making some fresh ravioli!)
Aaron was okay with it ... loved the chicken and spinach filling ... wasn't crazy about the sauce. (probably because of the onions in it)
Jonathan liked it, but it wasn't his favorite.
Rosalie was just okay with it.


  1. This sounds so similar to the chicken and spinach shells that we made for my parent's anniversary this December! It was a hit in our family too!