JUMBO SHELLS WITH MEAT AND SPINACH FILLING

Jumbo Shells With Meat and Spinach Filling image

Provided by Craig Claiborne

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

18 jumbo shells
2 cups cooked cubed chicken breasts (see recipe), or use 2 cups cooked pork or stewed beef
1/2 pound spinach, picked over to remove any tough stems, rinsed and drained
8 tablespoons freshly grated Parmesan cheese
1/2 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)

Steps:

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.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 525 milligrams, Sugar 1 gram, TransFat 0 grams