Stuffed Shells Transformed!

Learn how to do Stuffed Shells Transformed! for your friends and family. this revenue from Stuffed Shells Transformed! it is delicious

Make Stuffed Shells Transformed!

I have a confession to make...I rarely eat out at Italian restaurants because I am often so disappointed saying to myself, "I could have made this at home, and better"! I mean no insult to Italian restaurants, and I have been to a few, but it is what it is for me.  Maybe there is something that you love to make at home that you feel the same way about.  One of my favorite Italian dishes to make at home is stuffed shells, but they are filling aren't they.  In an attempt to lighten up the dish a bit and help it to transition into Spring and even Summer, I make this recipe for those exact reasons.  As the warmer seasons progress, the cheeses, ricotta, mozzarella and Parmesan become more of a binder by adding other delicious lighter fillings, vegetables etc rather than the other way around where you find a few items added to the heavier cheese mixture.

Spinach, Artichoke & Chicken Stuffed Shells

Serves 4

Ingredients

12 oz. jumbo shells 

The Filling

3 tablespoons of butter

1 small white or yellow onion, chopped 

4 cloves of garlic, minced

2 cups of fresh spinach, cut up in ribbons

1/4 cup fresh chopped herbs; basil, thyme, oregano, and parsley

1 14 oz. can of artichoke hearts in water, drained and chopped

2 cups shredded chicken both white and dark meat* 

 

1 cup cherry tomatoes, halved

1/2 cup ricotta cheese

1 cup of your sauce (recipe below) 

The Sauce

3 tablespoons of butter

1/4 cup flour

2 cups half and half

1 cup grated  Parmigiano-Reggiano cheese

1 cup  quality shredded mozzarella cheese

1/2 teaspoon pepper

1 teaspoon garlic salt (or regular salt if you don't have it)

Garnish

Shredded mozzarella cheese and basil chiffonade

Directions

Boil pasta according to package directions.

Meanwhile sauté the onion and garlic in the three tablespoons of butter in a large frying pan on medium high heat. Once tender and starting to brown add the spinach, herbs, chicken, artichokes, tomatoes, and ricotta cook for a couple more minutes. Remove from heat. 

In a sauce pan on medium low heat, combine the three tablespoons of butter and flour and whisk to combine. Add the half and half and whisk until smooth. Add the cheeses, garlic salt, and pepper and whisk until the cheese is melted. Add about a cup of this sauce to the filling mixture and mix well. Reserve the rest of the sauce.

Preheat the oven to 400º. 

Pour your reserved sauce into a 9x13 inch pan. Stuff the shells with the filling (spoon or pastry bag) and place them in the sauce in the pan. Top with more shredded mozzarella cheese.

Bake for about 25 minutes. Then if the top is still not brown, you can broil it until it gets nice and bubbly. Garnish with fresh basil.

Serve with a delicious, chilled crisp salad and a light vinaigrette.

*Using an already prepared rotisserie chicken works really well.

Share this recipe from Stuffed Shells Transformed! with your friends and groups