Creamy Chicken and Spinach Stuffed Shells

Ingredients

• 20 jumbo pasta shells

• 2 cups cooked shredded chicken

• 1 ½ cups ricotta cheese

• 1 cup shredded mozzarella cheese (plus extra for topping)

• ½ cup grated Parmesan cheese

• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)

• 1 egg, lightly beaten

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

For the Sauce:

• 2 tbsp butter

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 2 cups milk or heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Cook the Shells:
   Cook pasta shells according to package directions until al dente. Drain and set aside to cool.

2. Make the Filling:
   In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, spinach, egg, garlic, Italian seasoning, salt, and pepper. Mix well.

3. Make the Sauce:
   In a saucepan, melt butter over medium heat. Add garlic and cook 30 seconds.
   Whisk in flour and cook 1 minute. Gradually whisk in milk or cream until smooth and thickened.
   Stir in Parmesan, salt, and pepper. Remove from heat.

4. Assemble:
   Spread 1 cup of the sauce on the bottom of a 9×13-inch baking dish.
   Stuff each shell with the chicken mixture and arrange them in the dish.
   Pour remaining sauce over the top and sprinkle with extra mozzarella.

5. Bake:
   Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

6. Serve:
   Garnish with fresh parsley or basil and serve warm with garlic bread or salad.