Thursday, September 30, 2010

Spinach Stuffed Shells

I adapted this recipe from a ravioli recipe that was delicious, but way to complicated to make on a weeknight.

6 oz jumbo pasta shells
1-2 C cooked chicken chunks
3/4 C spinach (frozen or fresh)
2 T chopped onion
3 T mozzarella cheese

Cooke pasta according to package directions. Combine the rest and chop fine in a food processor. Add:

3 T melted butter
1/4 t garlic powder
1/8 t each salt, pepper and nutmeg

Stuff chicken mixture into shells and place in a greased 9X13 pan. Make white sauce and pour over shells:

2 T butter
2 T flour
1 C milk
1/8 t salt

Melt butter in saucepan and stir in flour until smooth. Add milk and salt and bring to simmer until thick.

1 C breadcrumbs
1/4 C Parmesan cheese
2 T butter

Combine and sprinkle over shells and sauce. Bake uncovered 20 minutes at 350F or until crumbs are golden.


Frances said...

What a great idea to put your favorite ravioli filling into shells. That never occurred to me. Maybe I will try butternut squash stuffed shells. Thanks for the recipe.

rachaeljanae said...

I did find I had to reduce the salt since your filling to pasta ratio is a lot greater in a shell vs ravioli, but otherwise it worked out rather nicely.