| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground chicken (or turkey), browned and drained |
| 16 |
oz |
Ricotta cheese (I used low-fat) |
| 1/4 |
c |
Dried, minced onions* |
| 1/4 |
c |
Italian-seasoned bread crumbs |
| 2 |
|
Eggs, lightly beaten |
| 3 |
tb |
Each, garlic powder and italian seasoning |
| 1 |
pk |
Jumbo pasta shells (about 30 shells) |
| 32 |
oz |
Spaghetti sauce (at least–I used about 40 oz.) |
| 1/4 |
c |
Shredded mozzarella |
INSTRUCTIONS
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 quarter-cup 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 dinner-tablespoon-full 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 MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 96 07:53:03 EST
From: miller@micro.ti.com (Jenni Miller)
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