Stuffed Shells with Marinara

• 1/2 boxes Large Shells (about 22)
• 2 Tablespoons Olive Oil
• 1 whole White Onion, Minced
• 4 cloves Garlic, Minced
• 1 pound Ground Chicken
• 1- 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 2 cups Baby Spinach
• 1 whole Egg
• 1- 1/2 cup Whole Milk Ricotta Cheese
• 8 ounces, weight Whole Milk Mozzarella Cheese
• 1/2 cups Parmesan Cheese
• 1/2 cups Dry Red Wine Such As Merlot
• 28 ounces, weight Crushed Tomatoes
• 14 ounces, weight Canned Diced Tomatoes
• 1/2 cups Low Sodium Chicken Stock
• 1 Tablespoon Finely Chopped Parsley
• 4 leaves Fresh Basil, Chopped

1. Bring a large pot of water to a boil and cook shells until al dente, drain and run under cold water so they wont continue to cook.
2. FOR THE FILLING
3. Heat a large skillet on medium heat and add 1 tablespoon of the olive oil.
4. Let oil warm and add 1/2 of the onions.
5. Cook for about 3 minutes until soft.
6. Add 1/2 of the garlic and cook for 30 seconds stirring frequently so garlic doesnt burn.
7. Add ground chicken and 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
8. Using a spatula or potato masher, break up the meat into small pieces.
9. Cook until browned and then remove from heat to let the chicken cool to room temp.
10. While chicken is cooking, bring a medium sized pot of water to a boil, add spinach 1 cup at a time and turn down heat to medium.
11. You only want to wilt the spinach so leave it in the water for only about 10-20 seconds and remove to a towel to blot the spinach to dry.
12. Cut the spinach leaves into thin strips.
13. In a large bowl add the garlic and onion mixture, 1 egg, chopped spinach, ricotta cheese, 6oz of the mozzarella cheese, 1/2 cup of the Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon pepper.
14. Mix thoroughly.
15. Take each shell and stuff with mixture.
16. Set aside
17. FOR THE SAUCE
18. Now its time to make the marinara sauce.
19. Heat a large deep dish skillet or sauce pan on medium heat and add 1 tablespoon of olive oil.
20. Add the rest of the onions and saute until soft (about 4 minutes).
21. Add the garlic and saute for about 30 seconds.
22. Add the wine, using a wooden spoon or spatula scrape up any browned bits on the bottom of the pan.
23. Let simmer until wine is reduced by half.
24. Add in the crushed tomatoes, diced tomatoes, chicken stock, remaining salt and pepper to taste, parsley and basil.
25. Stir well and let simmer for about 15 minutes.
26. Once sauce is done take a large lasagna pan and add about 1/2 inch of sauce to bottom.
27. Place shells in pan and add more sauce on top.
28. You can add a lot or a little depending on how you like it, I like a lot of sauce.
29. Top with remaining Parmesan and mozzarella cheese.
30. Bake in a 375 degree oven for 30-40 minutes or until the cheese has browned.

large shells, olive oil, white onion, garlic, chicken, salt, pepper, spinach, egg, milk ricotta cheese, milk, parmesan cheese, red wine, tomatoes, tomatoes, chicken, parsley, fresh basil

Taken from tastykitchen.com/recipes/main-courses/stuffed-shells-with-marinara/ (may not work)