Galets rellenos de pollo, ricotta y espinacas

Ingredientes

• 1 1/2 cup part skim ricotta cheese
• 1/2 cup thawed frozen spinach (squeezed dry)
• 1 cup cooked chicken breast (shredded)
• 3/4 cups shredded Parmesan or Asiago cheese
• 1/2 teaspoon granulated garlic
• 1/4 cup fresh parsley (chopped)
• 1 egg (beaten)
• 20 jumbo pasta shells (parcooked)
• 24 oz of your favorite pasta sauce
• 2 cups shredded mozzarella
• salt and pepper to taste

Preparación

1. 1

   Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool. The pasta will continue to cook in the oven.

2. 2

   Pour half of the pasta sauce into a 9×13 baking dish, covering the bottom of the pan completely.

3. 3

   Mix the ricotta, shredded Parm/Asiago, spinach, granulated garlic, chicken and half of the parsley in a bowl. Season with salt and pepper to taste. Add the egg into the seasoned mixture and stir to combine. Fill a quart sized plastic bag with the filling, then cut off one corner of the bag, to create a piping bag. Fill each shell with about 2 tablespoons of filling.

4. 4

   Place the stuffed shells seam side down into the baking dish. Top the shells with the rest of the pasta sauce, covering completely.

5. 5

   Top the saucy shells with 2 cups of shredded mozzarella, and the remaining parsley.

6. 6

   Cover the baking dish with aluminum foil and bake at 350 degrees F for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.