This recipe is based on one that a friend of mine made for me a while back. It was so yummy that I make it now for the kids and I, since suitNtie abhors all things ricotta. 🙂
1 large box of shells, cooked
1 c ricotta cheese
1/4 c. fresh parmesan cheese
1/4 c milk
1/8 tsp freshly ground black pepper
2c sauce (homemade if you have it, if not, I love Bertolli’s vidalia onion)
1/2 package of frozen chopped spinach, thawed and squeezed dry
2.5 chicken breasts, grilled and chopped
1 tsp oregano (we like extra in this house)
2 cloves roasted garlic
Preheat oven to 375.
In a food processor, process your fresh parmesan until finely grated, then add in garlic cloves, ricotta, milk, black pepper, spinach and oregano. Add in chicken at last minute and pulse 5-10 more times to break chicken down slightly from the chopped pieces.
Using a 9×13 baking dish, ladle sauce into the bottom to prevent sticking and then start stuffing your shells and lining them up and down the dish. Ladle remaining sauce over the tops of the shells and cover with tin foil.
Bake for about 30 minutes. Reheats very well in the microwave!