Cheesy Marinara Chicken Stuffed Pasta Shells
Everyone loves Stuffed shells. Stuffed Shells are comfort food for the Italian food lover. Many times stuffed shells are reserved for special occasions because prepping and stuffing pasta shells can be pretty labor intensive. Stuffed Shells is not a week night dinner. Cheesy Marinara Chicken Stuffed Pasta Shells is no exception to that rule. They are an interesting twist on this classic dish. So if your special dinner stuffed shells repertoire is getting old try this delicious chicken twist on a family favorite recipe.
Chicken Stuffed Pasta Recipe Ingredients
1 box (12 oz) jumbo pasta shells
1 jar (26 oz) marinara or spaghetti sauce, divided
1 lb. cooked chicken, shredded
1 container (15 oz) ricotta cheese
Preheat your oven to 350 degrees. Lightly oil a large casserole dish.
Cook the pasta according to directions on box BUT leave them slightly al dente; drain well and set aside.
Pour 1/3 the jar of marinara into the casserole dish and spread out evenly.
Set the cooked pasta shells on top of the sauce in casserole dish, arranging evenly, open side up.
In a bowl, mix together 1/3 the jar of sauce with the shredded chicken and ricotta cheese, just until combined well.
Spoon the chicken mixture carefully into the pasta shells.
Pour the remaining sauce over the top.
Cover and bake in preheated oven for 30 minutes or until bubbly hot.
Will serve 4 to 6.
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South Of The Border Black Bean Spinach Salad
Here is an awesome way to shake up your next lunch or dinner! Especially on those days when it’s just too hot or you’re just to busy to cook!
- 2 Tbsp fresh lime juice
- 1 tsp cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 cans (15 oz) black beans, drained and rinsed
- 2 cups diced fresh tomatoes
- 1/4 cup shredded cheese
- 1/4 cup diced onion
- 2 Tbsp chopped fresh cilantro
- 4 cups chopped spinach
Put the lime juice, cumin, salt and black pepper in a salad bowl; whisk to combine.
Put the beans, tomatoes, cheese, onion, and cilantro in the salad bowl and toss to coat with the dressing.
Divide the spinach between salad plates and spoon the black bean mixture over the top of each.
Makes 4 salads.
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