- 18 jumbo shells
- 2 cups cooked cubed chicken breasts (see recipe), or use 2 cups cooked pork or stewed beef
- ½ pound spinach, picked over to remove any tough stems, rinsed and drained
- 8 tablespoons freshly grated Parmesan cheese
- ½ teaspoon freshly grated nutmeg
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 teaspoon finely minced garlic
- 2 eggs, lightly beaten
- 6 tablespoons heavy cream
- 4 cups Bolognese sauce or cooked meat and tomato sauce (see recipe)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
598 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 52 grams protein; 202 milligrams cholesterol; 443 milligrams sodium
- Preheat the oven to 400 degrees.
- Drop the jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Grind the chicken and set it aside.
- 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.
- Spoon a layer of sauce over the bottom of a casserole large enough to hold the stuffed shells in one layer.
- 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.