Feeding the kids: Chicken and spinach stuffed shells
The chicken and spinach stuffed shell recipe can be found in "Betty Crocker Box Tops for Education Special Edition," by Betty Crocker (Houghton Mifflin Harcourt; $29.99). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an easy weekday dinner idea. I found the recipe in the "Betty Crocker Cookbook, 11th Edition: Box Tops for Education Special Edition," by Betty Crocker (Houghton Mifflin Harcourt; $29.99).
1. Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
2. Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
3. Spread 1 cup of the pasta sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
4. Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
