Spinach and Chicken stuffed Shells

This is what Our dinner looked like tonight!

Needless to say For having a husband who does NOT like spinach at all He ate this like it was the best thing on earth!

Estimation wise, I would say with a salad and maybe a slice of garlic bread i'm pretty sure it could feed between 6-8 people. 

Ingredients:

1 box of Jumbo pasta shells

1 32oz can of crushed tomatoes

1 32 oz can of tomato sauce

1 1/4-1/2 jar of Italian seasonings

1 lb Ground Chicken

1 container of ricotta

1 bag (small) of mozzarella cheese

3 eggs

salt, pepper & garlic to taste.

10 oz of frozen spinach

Directions:

Bring water to a boil with salt added and a touch of olive oil(or cooking spray) placed in the water.

When water reaches a full boil, add in the shells a few at a time making sure to stir to keep them from sticking. 

Boil for appx. 15 mins stirring off and on to continue to keep them from sticking together. When al dente, Drain in a strainer and rinse under cold water until cool to the touch. Set aside.

Spray a frying pan with non stick cooking spray and heat up. Add the (thawed) ground chicken, season with salt pepper and garlic. Break it up with a spatula as you would any other ground meat. :) There should be no need to drain because ground chicken is very lean.

While chicken is cooking.......

Place in a sauce pan, add crushed tomatoes, tomato sauce and Italian seasonings ( to your liking) allow it to simmer for several minutes(if you do not want to make "home made" sauce Skip this step and use a jarred sauce)

Take your frozen spinach, place in strainer and rinse with water til thawed. Precede to squeeze the water out. 

Now, you make the "GUTS" to the shells. Mix the ricotta, ground chicken, Spinach eggs and mozzarella. add salt and pepper to your liking.

Grab a baking dish and spray with non stick cooking spray. 

I opened up the shells by squeezing the pointed ends, so that it opened up like a plastic coin purse.

Spoon in the "guts" till stuffed to your liking, ( i used a fork while making this and totally didn't think about judging how many spoons i would of used.)

Places the stuffed shells in the baking dish cover with sauce. Bake at  375* for about 30 to 40 mins. 

I had a lil extra sauce left over which was nice Because I could cut back on the amount in the pan but still Let my hubby add extra to the sauciness he liked =) 

Must of been a decent recipe Because my picky husband and our 11 month old twins ate a ton!!!!

This made for me appx........33 stuffed shells. Defiantly plenty to feed a hungry and growing family =)

 If i am correct (cause i might of messed up the adding all of it on spark recipes to get the correct calculation) If you use this to feed just 6 people it comes to about 575 cals a serving. I believe it could definitely feed 8 and that comes to 431 cals a serving (but that's also with me calculating in onion and bell pepper being sauteed  and added to the sauce. which does not add much)

ANd now lookie!!! I have finally posted a blog about food i have cooked! YAY ME!!!! =)
please comment and let me know if you have tried this and enjoyed it!!! Bon appetit!!