Instructions:
- Cook the Pasta:
- Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package directions, but slightly undercook them by 1-2 minutes. Drain and set aside to cool slightly.
- Make the Filling:
- In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, Parmesan cheese, chopped spinach, garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the Shells:
- Spoon about 1-2 tablespoons of the filling mixture into each shell, being careful not to overfill. Arrange the stuffed shells in a greased 9×13 inch baking dish.
- Add Sauce and Cheese:
- In a small bowl, combine the marinara sauce with the heavy cream, if using, to make the sauce extra creamy. Pour the sauce evenly over the stuffed shells. Sprinkle additional mozzarella cheese on top.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil or parsley, and serve warm.
These Cheesy Chicken Florentine Stuffed Shells are perfect for family dinners and will have everyone coming back for seconds! 🧄🍝🍗