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We hope you got insight from reading it, now let’s go back to stuffed shells recipe. You can have stuffed shells using 12 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Stuffed Shells:
- Provide 1 box jumbo shells
- You need 1 box frozen chopped spinach
- Provide 1 lb chicken tenderloins
- You need 2 cup ricotta cheese
- Provide 2 cup parmesan cheese
- Prepare 1 jar Vodka sauce
- Provide 1 salt, to taste
- Take 1 pepper, to taste
- Provide 1 adobo
- Prepare 1 italian seasoning
- Prepare 2 tsp freshly minced or grated garlic
- Take 2 tsp Worcestershire sauce
Instructions to make Stuffed Shells:
- Boil shells according to box directions. Careful not to break apart while stirring.
- Season tenderloins with salt, pepper, adobo, italian seasoni, garlic and Worcestershire sauce.
- Sautee tenderloins until cooked through, do not over cook.
- While shells are cooking, thaw spinach in the microwave. Squeeze out all excess water thoroughly. Set aside in a bowl.
- Once chicken is done, let it rest and cool to touch.
- Chop chicken until it's shredded. You may have to use your hands to break it apart at some point. Add to bowl with spinach. Be sure to get the bits of garlic from the pan in here too.
- Drain shells once done, and let cool.
- Add ricotta and parmesan to spinach and chicken and mix thoroughly. You should taste the filling and see if you would like to add salt and/or pepper.
- Once shells are cooled, begin to stuff with the chicken/ricotta mixture. Each shell can hold a little more than a teaspoon.
- Line your shells in a baking dish that has a light layer of Vodka sauce at the bottom. When done, top with more sauce and cheese.
- Bake at 425 for 45 minutes, covered in foil.
These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd! The shells can be stuffed and assembled ahead of time. Return them to room temperature, and add the final topping of sauce and cheese just before baking. The shells should fit into the dish in one layer.
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