Ingredients
20
uncooked jumbo pasta shells
2
cups shredded cooked chicken
1
box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, squeezed to drain
1
package (8 oz) cream cheese, cut into cubes, softened
1
cup shredded Parmesan cheese (4 oz)
1/2
cup basil pesto
1
jar (24 oz) tomato pasta sauce
1
cup shredded mozzarella cheese (4 oz)
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Rinse with cold water to cool; drain.
Meanwhile, in medium bowl, stir together chicken, spinach, cream cheese, Parmesan cheese and pesto until thoroughly blended.
Spoon 2 cups of the pasta sauce into bottom of baking dish. Spoon 2 heaping tablespoons chicken mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining pasta sauce over stuffed shells.
Cover dish with foil; bake 25 minutes. Sprinkle with mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
