– 2 Tbsp unsalted butter – 2 garlic cloves minced – 3 cupsheavy cream – 1 1/2 grated Parmesan cheese – 1/4 tsp black pepper – 1 tsp salt – 12 oz jumbo shells – 2 cups shredded rotisserie chicken – 10 oz frozen baby spinach thawed & chopped – 15 oz Ricotta cheese – 1/2 cup grated Parmesan – 1 cup shredded Mozzarella cheese – 3/4 tsp salt – 1/4 tsp black pepper – 2 cups shredded Mozzarella cheese
Make the sauce. In a large saucepan, melt the butter over medium heat. Then stir in the minced garlic cloves for about a minute. Then pour in the heavy cream and let it come to a simmer. Remove the pan from the heat and whisk in the grated parmesan cheese, pepper, and salt. Set aside.
Make the filling. In a large bowl, mix together the chicken, spinach, Ricotta cheese, Parmesan, Mozzarella, salt, and pepper.
Stuff the shells. Now stuff each pasta shell with the filling. Prep your deep 9×13-inch baking dish by coating the bottom of it with 1 cup of white sauce. Then place the stuffed shells on top (open side up).
Bake. Evenly pour the remaining sauce on top of the shells and sprinkle more mozzarella cheese on top. Preheat the oven to 350 degrees Fahrenheit and bake for about 30 minutes. Then broil for 2-3 minutes to get the cheese golden brown.