Simple Recipes for Every Day
Easy Stuffed Pasta Shells
- Serves: 8
- Prep Time: 15 min
- Cook Time: 30 min
Ingredients
- 1 (12 ounce) box jumbo pasta shells
- 1 pound ground chicken
- 1 tablespoon Italian seasoning
- 2 teaspoons fennel seeds
- ¾ teaspoon sea salt
- 2 garlic cloves, minced
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella
- ½ cup freshly grated Parmesan, plus more for serving
- 6 basil leaves, minced, plus more for serving
- 2 cups roughly chopped spinach
- 1 (24 ounce)sauce jar Private selection tomato
Method
Heat oven to 350°F with a rack in the center position.
Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions. Drain.
Meanwhile, add the chicken, garlic, Italian seasoning, fennel and salt to a large skillet, set over high heat. Cook, breaking the meat up with a wooden spoon until the chicken is browned and there is no longer any liquid in the skillet, about 10 minutes.
Transfer the chicken mixture to a large bowl. Stir in the ricotta, 2½ cups mozzarella, parmesan, basil and spinach.
Spread ½ cup tomato sauce in the bottom of a 9x13 baking dish. Stuff each pasta shell with 2 heaping tablespoons of the chicken mixture. Place each shell meat side up in the prepared baking dish. Pour remaining tomato sauce over the shells and sprinkle with remaining mozzarella.
Bake in the oven until hot and bubbly, about 25 minutes. Serve sprinkled with additional basil and Parmesan cheese if desired.