Jumbo Shells With Meat and Spinach Filling
- Total Time
- 45 minutes
- Rating
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Ingredients
- 18jumbo shells
- 2cups cooked cubed chicken breasts (see recipe), or use 2 cups cooked pork or stewed beef
- ½pound spinach, picked over to remove any tough stems, rinsed and drained
- 8tablespoons freshly grated Parmesan cheese
- ½teaspoon freshly grated nutmeg
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1teaspoon finely minced garlic
- 2eggs, lightly beaten
- 6tablespoons heavy cream
- 4cups Bolognese sauce or cooked meat and tomato sauce (see recipe)
Nutritional analysis per serving (6 servings)
530 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 43 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Drop the jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Step 3
Grind the chicken and set it aside.
- Step 4
Drop the spinach into a little boiling water and cook, stirring, until wilted. Drain well. Let cool. Chop the spinach. There should be about half a cup. Add the spinach to the ground chicken. Add six tablespoons of the grated cheese, the nutmeg, salt, pepper, garlic, eggs and cream. Blend well.
- Step 5
Spoon a layer of sauce over the bottom of a casserole large enough to hold the stuffed shells in one layer.
- Step 6
Fill each shell with an equal portion of the chicken mixture. Arrange the shells stuffed side up in a casserole. Spoon the remaining sauce over the shells. Sprinkle with the remaining two tablepsoons of grated cheese. Bake 25 minutes.
Private Notes