Friday, October 11, 2013

Tuscan Stuffed Shells

With all these yummy complimentary flavors meshed together, how can these not be delectable?

You could easily substitute the cheese topping with a jar of alfredo sauce if you prefer. I think it would be delicious either way.

This makes a large casserole dish full. So you can freeze half, or just have a lot of leftovers!

You can easily add or subtract ingredients to suit your tastes. Some chopped katamala olives would be good in here I am sure, but our family doesn't care for them much.

You can buy the roasted bell peppers, or just do it yourself. Just rub some oil on the peppers, toss them under the broiler for a few minutes each side, and put them in a covered bowl for 15 minutes to steam the skin off. Remove the skin, seeds, and stem and chop!

Tuscan Stuffed Shells


1 box jumbo pasta shells (around 35)
2 cups shredded and chopped cooked chicken (approx)
6 oz cream cheese, softened (could easily use ricotta)
1 box frozen chopped spinach, thawed and excess water squeezed out. (I only used 3/4ths of the box)
2 cups mozzarella
1 cup shredded parmesan
2 roasted red bell peppers, chopped
4 sun dried tomatoes (in oil) chopped
i jar marinated artichoke hearts, drained and chopped up
few pinches of salt and pepper

Boil the shells as directed on box, using the lower time. (IE if it says 12-15 minutes, do 12) Drain and rinse in cold water.

While boiling, combine the chicken, cream cheese, spinach, a handful of the mozzarella, half the parmesan, roasted peppers, sun dried tomatoes, artichoke hearts, and a little S&P. Mix well.

Using a spoon or your hands, generously stuff the shells. If you have a little extra, go back and stuff a little more.

Top with remaining cheese and cover with tin foil. Bake at 375 for 30 minutes or until cheese is melted and they are warmed through.

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