Jumbo Shells With Meat and Spinach Filling

• 18 jumbo shells
• 2 cups cooked cubed chicken breasts (see recipe), or use 2 cups cooked pork or stewed beef
• 1/2 pound spinach, picked over to remove any tough stems, rinsed and drained
• 8 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon freshly grated nutmeg
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 teaspoon finely minced garlic
• 2 eggs, lightly beaten
• 6 tablespoons heavy cream
• 4 cups Bolognese sauce or cooked meat and tomato sauce (see recipe)

1. Preheat the oven to 400 degrees.
2. Drop the jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked.
3. Drain.
4. Grind the chicken and set it aside.
5. Drop the spinach into a little boiling water and cook, stirring, until wilted.
6. Drain well.
7. Let cool.
8. Chop the spinach.
9. There should be about half a cup.
10. Add the spinach to the ground chicken.
11. Add six tablespoons of the grated cheese, the nutmeg, salt, pepper, garlic, eggs and cream.
12. Blend well.
13. Spoon a layer of sauce over the bottom of a casserole large enough to hold the stuffed shells in one layer.
14. Fill each shell with an equal portion of the chicken mixture.
15. Arrange the shells stuffed side up in a casserole.
16. Spoon the remaining sauce over the shells.
17. Sprinkle with the remaining two tablepsoons of grated cheese.
18. Bake 25 minutes.

jumbo shells, chicken breasts, spinach, parmesan cheese, nutmeg, salt, freshly ground pepper, garlic, eggs, heavy cream, bolognese sauce

Taken from cooking.nytimes.com/recipes/10518 (may not work)