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Pasta Filled With Chicken And Ricotta Cheese

Italian.Chef's picture
Ingredients
  Conchiglie 16 (Jumbo Pasta Shells)
  Chicken breast 6 Ounce (Raw)
  Olive oil 1 Tablespoon
  Frozen chopped spinach 1⁄3 Cup (5.33 tbs), Defrosted (Well Packed)
  Ricotta cheese 1 1⁄2 Cup (24 tbs)
  Chopped parsley 1 Tablespoon
  Eggs 2
  Tomato sauce/Mascarpone sauce 1 Cup (16 tbs), prepared
  Salt To Taste
  Pepper To Taste
Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Saute until done.
Cut into small pieces and set aside.
Cook for 2 minutes in boiling water.
Drain and squeeze out moisture.
Add to spinach and chicken and mix well.
Place approx 1 tbsp.in shells and place in baking dish.
Pour sauce over top, cover, and bake approx.30 minutes or until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

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