Chicken and Veggie Shells

Craven and Veggie Shells is an piece of cake recipe that is loaded with vegetables, that takes a minimal amount of active grooming time. And it is easy to brand a big batch; this recipe makes enough to serve at to the lowest degree 6. This is a hearty meal perfect for snowy days, that is best served with a glass of red wine.

The shells are stuffed with a mix of shredded chicken, bell pepper, garlic, broccoli, spinach, and a bit of carrot. The sense of taste of the pasta, sauce, and cheese still shines through making this recipe is a clever way to sneak more than vegetables into your meal. Yous tin can suit the amounts of the vegetables based on your preferences, next time I might add more spinach since it was overpowered by the other veggies.

I loved how the bell pepper and broccoli added a nice texture of the repast – and fifty-fifty Charles, who doesn't like broccoli, happily ate this meal. You lot could pick different vegetables, merely I recommend picking vegetables that don't take besides much h2o content (zucchini and mushrooms might non piece of work as well).

Yous can pick whatsoever tomato plant sauce for this recipe. I usually proceed some homemade sauce in my freezer, just I happened to be out so I used a jar of vodka sauce that I picked upward at the grocery store – I retrieve Mario Batali'due south brand is great.

This was my starting time time making shells, and I liked how this meal is then easy to assemble. The simply real work was chopping upward all of the veggies and mixing the filling, only that merely took most 10 minutes. Filling the shells, pouring sauce over, and topping with mozzarella took about some other x minutes. And so the shells get into the oven to broil for 45 minutes.

I should mention that this recipe made more than than is shown in the casserole pan – I also cooked a smaller pan of shells.

Chicken and Veggie Shells

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Yields half dozen-viii

twenty minPrep Time

45 minMelt Time

one hour, 5 Total Time

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Ingredients

• 20 Pasta Shells
• ii cups Part Skim Ricotta
• ii cloves Garlic, minced
• 2 Eggs
• 2 tablespoons Parmesan
• Salt and Pepper
• one caput Broccoli
• 1 small Ruby Bell Pepper
• 1/2 cup Frozen Chopped Spinach
• 1 1/ii cups Shredded Chicken
• Lycopersicon esculentum Sauce
• 1 cup shredded Mozzarella

Instructions

1. Commencement, bring a big pot of salted water to boil. Add the shells and melt them according to the directions on the box. Heat your oven to 350 degrees.
2. While the pasta is cooking, prepare the cheese and vegetable filling. In a bowl, mix the ricotta, garlic, eggs, and Parmesan together. Season with about 1/2 teaspoon salt and 1/2 teaspoon pepper.
3. Trim the broccoli into small florets, and finely chop the bell pepper. Thaw the spinach and squeeze out all of the water.
4. Stir the broccoli, bell pepper, spinach, and chicken into the cheese mixture.
5. Drain the pasta, and allow it cool for a few minutes before stuffing the shells.
6. Pour enough sauce in the lesser a goulash dish to cover the bottom of the dish. Fill the shells ane by one and identify them in a single layer in the dish.
7. Spoon love apple sauce over the shells and top with the mozzarella.
8. Bake for 45 minutes and so serve right abroad.

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