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Chicken, Spinach and Feta Stuffed Shells

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“My spin on an Atheno's recipe. I added the chicken cuz I gotta have a little meat! Very rich and yummy dish. Shells are easier to fill when their cool rather than hot and cooked to just al dente. Serve with salad and garlic bread! Enjoy!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss hot, cooked pasta with butter. Let pasta cool while making the filling.
  2. In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper.
  3. Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish.
  4. Stuff shells with mixture and place on top of sauce in casserole dish.
  5. Spoon remaining sauce over shells. Top with remaining feta.
  6. Bake at 350 degrees for 20 minutes or until heated through.

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