Stuffed Pasta Shells

Here is another great recipe from my former roommate, Brittany Bitner. Alex LOVES pasta, and I'm not a huge fan. However this is a great recipe that we can both agree on. Another plus: this recipe can be frozen for later!

While this recipe is a keeper, it is a labor of love.  There are many ingredients that need to be prepared before assembling the shells.  For that reason, we don't eat these too often, but they do make for an occasional fantastic dinner. 

Brittany's Stuffed Pasta Shells

From the Kitchen of Brittney Bitner

Ingredients:

• ½ package jumbo pasta shells (about 15 shells)
• 6 oz. cream cheese, softened
• 2 c. cooked shredded chicken
• 2-3 c. of fresh spinach (I used frozen spinach, and it worked just fine)
• 2 c. shredded mozzarella or Italian cheese
• 1 bottle of pasta sauce 
• 1 T. Italian seasoning
• Butter or oil

Directions:

1. Cook pasta according to package directions. Meanwhile, sauté spinach in heated butter or oil, and cook until wilted. Drain the spinach and mix with meat, cream cheese, 1 cup of shredded cheese, and Italian seasoning.
2. Pour enough pasta sauce into a pan or microwave safe dish to thinly cover the bottom. Stuff the cooked shells with the meat and cheese mixture. Top shells with desired amount of pasta sauce and remaining cheese. Sprinkle with a little extra Italian seasoning or parsley for color if you wish.
3. Cook at 350 in the oven until cheese melts, about 25-30 minutes.