Chicken and Spinach Stuffed Shells

I'm not even sure where I got this recipe, so I'm sorry I can't give credit where credit is due.  I'll tell ya what, though, they deserve it!!  This is so good!!  It's a lot of work, but it's worth it.

44 uncooked jumbo pasta shells (about 1 1/2 12-oz boxes)--I've used Manicotti noodles before, and it's actually faster...
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, minced
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
2 (8 oz) packages cream cheese, softened
1 (5 oz) package shredded Parmesan cheese
1 large egg, lightly beaten
1 Tbsp dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26 oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions; drain and set aside.
Preheat oven to 350 degrees.  Lightly grease 2-13X9X2 inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce.  Stir in 1 cup mozzarella.  Spoon into shells.  Spread half of the spaghetti sauce into prepared baking dishes.  Arrange shells over sauce; top with remaining sauce.  Cover tightly with aluminum foil.  Bake, covered for 40 minutes.  Uncover and sprinkle with remaining 1 cup mozzarella.  Bake for 5-10 more minutes.

Makes 8-10 servings.

Pesto Ravioli

This is great for kids' lunch.

2 T. olive oil

1 yellow bell pepper, sliced thinly

1/2 cup shredded carrots (or buy pre-packed carrot strings)

1 1/2 cups chicken broth

1-9oz. package cheese filled ravioli

1/4 c. pesto

4 T. grated parmesan cheese

Saute pepper and carrots in oil over medium heat until tender. Set aside. Boil ravioli over medium heat until cooked. Add cooked ravioli, vegetables, and 1/4 c. of the broth together and toss with pesto and grated parmesan.

Stuffed Shells

Ingredients:

1/2 12 oz. package Jumbo Shells
2 cups part skim ricotta cheese
1 cup mozzarella cheese
1 cup grated Paresan cheese
1 tablespoon chopped parsley
1 cup chopped spinach
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Instructions:

Boil pasta for about 10 mins (should be soft but firm enough to stuff without difficulty). Meanwhile in large bowl stir together cheeses, salt, pepper, parsley, and spinach. When the shells are ready, fill each shell with approx. 2 tablespoons of the cheese mixture. Top with spaghetti sauce (I added ground beef also).

Place in a 9x13 pan and bake at 350 degrees for 35 minutes (you can also spread 1/2 cup of spaghetti sauce in pan before adding shells). Serve with garlic bread and salad.

Alfredo

From the kitchen of Kate Boyle with minor modification from me

Ingredients:

1 tbsp. butter
2 cloves garlic minced
1 tbsp. flour
1 1/3 cup milk
2 tbsp. sour cream
1 cup freshly shredded parmesan cheese
Hot cooked fettuccine

Instructions:

Saute garlic in butter. Stir in flour. Gradually add milk, stirring with a whisk until blended. Cook 8 minutes.

Stir in the sour cream. Cook 2 minutes.

Add the parmesan cheese. Stir until melted. Pour over hot pasta. Top with fresh chopped parsley.

Note: Kate's recipe calls for cream cheese but I substituted that for sour cream and I think it was delish. Also, her dish is vegetarian. I cut some chicken breasts into strips and fried them with garlic salt and pepper to top the pasta. This dish took about 35 minutes to prepare and cook. It was very tasty and quite easy.