My friend Cathy concocted this masterpiece out of inventive desperation and the remnants of her refrigerator. She was nice enough to pass it on – and I made it for my family. It was delicious! It took a good 30 minutes to put together – but it’s one of those dishes that you assemble and then forget about – then just pop it into the oven at dinner time. I have a feeling that substituting crab meat for chicken would produce some divine results as well – I’m going to try that out for next time. Enjoy!
Ingredients:
3 c. cubed cooked chicken
2 c. halved cherry tomatoes
1/2 c. diced sweet onion
4 to 5 cloves minced garlic
3 generous handfuls of fresh baby spinach
1 T. olive oil
1 lg. container of ricotta cheese
1/2 c. parmesan cheese + more for sprinkling on top
salt and pepper to taste
1 box of jumbo pasta shells (I had about 7 or 8 shells left over)
1 jar rosé pasta sauce
Precook the pasta shells and set aside. Meanwhile, heat oil in large skillet and add onion, chicken and tomatoes. Cook for a few minutes before adding in garlic and baby spinach. Continue cooking until spinach wilts. Remove from heat and stir in ricotta and parmesan and salt and pepper.
Spread a bit of rosé sauce on the bottom of a prepared baking dish. Then stuff the cooked shells with the chicken mixture before arranging in the dish. Spoon the remaining rosé sauce over top of the shells and sprinkle with some parmesan cheese.
Bake at 350F for one hour.