Ingredients

1 lb Ground chicken
DaVinci Olive Oil
1 tbsp Italian seasoning
2 tsp Fennel seeds
¾ tsp Salt
2 Garlic cloves, minced
15 oz Ricotta cheese
16 oz Mozzarella, grated
½ cup Parmesan, grated
6 Basil leaves, julienned
2 cups Spinach, roughly chopped
1 12-oz box DaVinci Pasta Jumbo Shells, cooked al dente
1 24-oz jar tomato sauce (3 cups)

Directions

1. Heat oven to 350°F.
2. In a large skillet on high heat brown chicken along with garlic, Italian seasoning, fennel and salt until liquid cooks off.
3. In a large bowl mix together cooked chicken, ricotta, 2 ½ cups mozzarella, parmesan, basil and spinach.
4. Stuff each (cooked al dente) shell with 2 heaping tablespoons of the chicken/cheese mixture.
5. Pour a little sauce in the bottom of a 9x13 baking dish. Place the shells meat side up on the sauce, then cover with remaining sauce and remaining mozzarella cheese.
6. Bake until hot and bubbly, about 25 minutes.

Products Used