Recipe - Chicken And Ricotta Cheese Stuffed Shells

1 pound Ground chicken (or turkey),
browned and drained
16 ounce Ricotta cheese (I used
lowfat)
One fourth cup Dried, minced onions*
One fourth cup Italianseasoned bread
crumbs
2 Eggs, lightly beaten
3 tablespoon Each, garlic powder and
italian seasoning
1 pack Jumbo pasta shells (about 30
shells)
32 ounce Spaghetti sauce (at leastI
used about 40 oz.)
One fourth cup Shredded mozzarella

NOTES: Easily serves 6 people.

Cook pasta shells according to directions. Drain and rinse in cold water,
being careful not to tear the shells. Mix browned chicken, ricotta, onions,
bread crumbs, eggs, seasonings, and about a quartercup of the spaghetti
sauce in a large bowl. Line a 9x13 pan with a layer of spaghetti sauce.
Stuff the shells with at least a heaping dinnertablespoonfull of the
chicken mixture. There's a lot of the mixture, so don't be afraid to stuff
them well. Place the shells in the pan and top with as much spaghetti sauce
as you like. (You have to use at least enough to cover the shells.) Cover
the pan with aluminum foil and bake at 350 degrees for 45 mins. (If you
make the shells ahead of time and store them in the refrigerator, you will
need to bake them for about 1 hour and 15 mins.) During the last 10 minutes
of baking, top with the mozzarella cheese.

*I hate working with onions, so I prefer to used dried. If you're an onion
purist, you may want to saute some fresh minced onions with the chicken.

Posted to MCRecipe Digest V1 #271

Date: Thu, 31 Oct 96 07:53:03 EST

From: miller@micro.ti.com (Jenni Miller)