Jumbo Shells With Meat and Spinach Filling
Updated October 5, 2015
- Total Time
- 45 minutes
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Ingredients
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 analysis per serving (6 servings)
41 grams carbs; 166 milligrams cholesterol; 530 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 3 grams fiber; 627 milligrams sodium; 43 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Drop the jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Step 3
Grind the chicken and set it aside.
- Step 4
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.
- Step 5
Spoon a layer of sauce over the bottom of a casserole large enough to hold the stuffed shells in one layer.
- Step 6
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.
Private Notes