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Feeding the kids: Chicken and spinach stuffed shells

The chicken and spinach stuffed shell recipe can

The chicken and spinach stuffed shell recipe can be found in "Betty Crocker Box Tops for Education Special Edition," by Betty Crocker (Houghton Mifflin Harcourt; $29.99). (Credit: Handout)

In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an easy weekday dinner idea. I found the recipe in the "Betty Crocker Cookbook, 11th Edition: Box Tops for Education Special Edition," by Betty Crocker (Houghton Mifflin Harcourt; $29.99).

Chicken and Spinach Stuffed Shells
(Makes 6 servings)

Ingredients
- 18 large pasta shells (from 16-oz package)
- 1 container (15 oz) whole-milk ricotta cheese
- 1 egg, slightly beaten
- 1/4 cup grated Parmesan cheese
- 2 cups frozen cut-leaf spinach, thawed, squeezed to drain
- 1 cup chopped cooked chicken
- 1 jar (26 oz) tomato pasta sauce
- 2 cups shredded Italian cheese blend (8 oz)

Directions

1. Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.

2. Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.

3. Spread 1 cup of the pasta sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.

4. Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Recipes and photos from BETTY CROCKER, Betty Crocker Cookbook, 11th Edition: Box Tops for Education Special Edition. Copyright © 2013 by General Mills, Minneapolis, Minnesota. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
 

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