- 1 box stuffed shells
- 1 cup frozen spinach
- 8 oz ricotta cheese
- 1 jar spaghetti sauce
- fresh mozzarella
- 5–6 Perdue Simply Smart fully cooked chicken breast strips
- Make the shells according to the box. Drain and then add a little olive oil to keep them from sticking together. Set aside.
- While the shells are cooking, set out a bag of frozen spinach to defrost.
- Heat up the chicken breast strips according to the package. Then, dice them into small pieces.
- Mix up the diced chicken, ricotta cheese, and 1 cup of spinach.
- Preheat oven to 400 degrees.
- Spray a casserole dish with olive oil spray
- Pour enough spaghetti sauce to cover the bottom of the pan (about half).
- Fill each jumbo shell with a spoonful of the ricotta mixture and then place into the casserole pan.
- When the casserole dish is full, cover the shells with the rest of the sauce.
- Top with slices of fresh mozzarella.
- Bake for about 30 minutes or so until cheese is bubbly. If you want to brown the cheese just a little, turn the broiler on for 1-2 minutes.
- Allow to cool for a few minutes before serving.
