I needed a recipe I could assemble ahead of time , and this was was great! It was perfect for the couple days before Christmas where everyone is rushing around. This recipe is from the blog Cara’s Cravings, and she made them into cannelloni. I used shells instead of cannelloni, because I had alot of them in the pantry , and they still turned out great!
1 tsp olive oil
1/4 cup chopped onion
2 cloves garlic
3 oz frozen spinach, thawed
2 oz cooked chicken breast, chopped (1/2 cup)
3 artichoke hearts, drained and chopped
2 tbsp chopped fresh parsley
4 oz ricotta cheese
1 egg white
1 oz grated pecorino romano cheese
salt & freshly ground pepper
12 large shells , cooked.
1 cup tomato basil pasta sauce
1/2 tsp crushed red pepper
Preheat oven to 350ºF. In a small skillet over medium heat, warm the olive oil. Add onion and cook for about 5 minutes, until softened. Add the garlic and cook 1 minute more, then transfer to a medium sized bowl.
Squeeze excess water from the spinach and add to the onions, along with the chopped chicken and artichokes and the parsley. Stir together the ricotta cheese, egg white, and pecorino, and combine with the chicken mixture. Season with salt and pepper.
Spread a thin layer of sauce in a baking dish. Stuff Shells until full. Carefully place in the baking dish.
Spoon the rest of the sauce over the shellsi in the baking dish, cover with foil, and bake for about 25 minutes, until hot and bubbly. Let rest for a few minutes before serving.