hearty cheesy chicken stuffed jumbo shells

Name: Hearty Cheesy Chicken Stuffed Jumbo Shells
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: - 1 lb. ground boneless, skinless, chicken thighs; - 1 tbsp. olive oil; - 12 - 15 jumbo pasta shells; - 1 box frozen cut spinach; cooked, cooled and chopped again; - ¼ tsp. ground nutmeg; - ½ tsp. dried oregano; - ½ tsp. dried basil; - salt & pepper, to taste; - 1 tsp. onion powder; - 1 tsp. garlic powder; - 1 ½ cups ricotta cheese; - 1 cup freshly grated parmesan cheese, divided; - 2 cups shredded monterey jack cheese, divided; - 2 eggs, beaten; - ½ cup evaporated milk; - ½ cup plain bread crumbs; - 1 cup jarred or homemade alfredo sauce

(1 RATING)

33 Pinches 1 Photo

Renée G.

-, AR

Updated on Jun 2, 2017

Just assemble all the ingredients and the dish will not be nearly as complicated as it might appear at first glance. If you have a meat grinder, you can grind your own chicken; I prefer to have the handsome young man behind the meat counter do it for me, though. I use chicken thighs because I think they're more tender and juicy; you can certainly use breasts if you prefer.

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Hot and toasty from the oven Cheesy Stuffed Jumbo Shells

prep time 30 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

- 1 lb. ground boneless, skinless, chicken thighs
- 1 tbsp. olive oil
- 12 - 15 jumbo pasta shells
- 1 box frozen cut spinach; cooked, cooled and chopped again
- ¼ tsp. ground nutmeg
- ½ tsp. dried oregano
- ½ tsp. dried basil
- salt & pepper, to taste
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 ½ cups ricotta cheese
- 1 cup freshly grated parmesan cheese, divided
- 2 cups shredded monterey jack cheese, divided
- 2 eggs, beaten
- ½ cup evaporated milk
- ½ cup plain bread crumbs
- 1 cup jarred or homemade alfredo sauce

How To Make hearty cheesy chicken stuffed jumbo shells

Step 1

Cook spinach according to pkg. directions; drain and set aside to cool slightly, then finely chop.

Step 2

Cook/crumble ground chicken in 1 Tbsp. olive oil in non-stick pan until just no longer pink. Drain and remove to mixing bowl to cool off slightly.
Step 3

Add the chopped spinach, all the seasoning, all the cheeses (except ½ cup each, Parmesan and Monterey Jack for topping), the beaten eggs, evaporated milk and bread crumbs. Mix well and cover with plastic wrap. Allow to sit in the fridge for at least an hour, for flavors to meld.
Step 4

Cook jumbo shells as directed on box. Drain and spread on plate to cool enough to handle.
Step 5

Preheat oven to 375º F. Pour ½ cup Alfredo sauce in bottom of 13” x 9” baking dish.
Step 6

Fill each shell with a heaping Tbsp. of mixture and lay on top of sauce (filled side up) in baking dish. Pour on remaining ½ cup Alfredo sauce. Sprinkle with remaining Parmesan & the rest of the Monterey jack cheese. Cover with foil. Bake at 375º F for 30 minutes.
Step 7

Remove foil and turn up oven temp. to 425º F; bake a few more minutes uncovered, to allow cheese to brown lightly, in oven.
Step 8

Remove from oven and serve with a crisp salad and a glass of your favorite, crisp, white wine.
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