Sunday, April 3, 2016

Chicken and Spinach Stuffed Jumbo Shells Recipe


Garlic and Onion (as you desired)
Tomato Sauce 
Jumbo pasta shells
Ricotta cheese
1/2 cup grated Cheddar Cheese
Spinach 
1/ cup Grated Parmesan Cheese
Minced Chicken (marinated in 2 tablespoon of soy sauce, pepper and salt)
Pepper and Salt to taste


Blanched the spinach and minced it. 
Stir fry the minced chicken. Set aside. 
Sauté garlic and onion and add on tomato sauce. Once you see tiny bubbles, turn off the fire and coat the bottom of the baking pan with this sauce.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package. Drain and set aside. 

Preheat the oven for 120 degrees Celsius.

In a bowl, mix together the ricotta, parmesan, cheddar cheese, stir fried chicken, minced spinach add some pepper. Stir until combined. Fill each half-cooked shell with the mixture and place on the coated pan. Top the shells with the remaining sauce. Sprinkle on the Parmesan cheese. Cover with a foil and bake for 15 minutes. 

After 15 minutes, take off the foil and add grated cheddar cheese and put back to the oven for another 15 without a foil. 

Serve with tasty bread! Enjoy!





VERDICT
ABBEY: I should be the one making this dish. But I think Wilma got tired of waiting since I've been sick. So she took the matters on her own hands.

I saw her prepare it and she got a hard time in cooking the shells. They were very brittle even though only a couple minutes in boiling water. But she managed to cook them perfectly.

The stuffings is a mixture of riccota cheese, spinach and mozarella.
It was delicious but I prefered its taste after overnight and reheated. The ingredients mixed well giving it a complete taste: sour, salty and sweet.