Spinach Stuffed Pasta Shells
1 (26 ounce) jar fat-free spaghetti sauce, divided Vegetable cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup lite ricotta cheese
1/2 cup Parmesan cheese, divided, finely shredded
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
12 jumbo pasta shells, cooked
Spoon half of spaghetti sauce into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Set aside.Combine spinach, ricotta cheese, 1/4 cup Parmesan cheese, pepper and nutmeg; stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Spoon remaining half of spaghetti sauce over shells.Cover and bake at 400 degrees F for 35 minutes or until bubbly.
CHICKEN FLORENTINE CASSEROLE
10 – 12 chicken tenders
¼ cup + 2 T. butter
2-3 teaspoons minced garlic
1 teaspoon minced basil
1 ½ T. lemon juice
1 ½ can cream of chicken soup
1 T. Italian seasoning
¾ cup half and half (fat free is okay)
¾ cup grated Parmesan cheese
1 package frozen spinach, thawed, drained, chopped
½ cup Canadian bacon, chopped
2 cups shredded Italian cheese mixture
Preheat oven to 375 degrees.Cook chicken tenders on the stove in a little olive oil until just done. Don’t overcook. Grease the bottom of a 9x9 inch pan with a little olive oil. Squeeze fluid from spinach, chop and lay in the bottom of the 9x9 inch pan. Cover the spinach with cooked chicken tenders. In a saucepan, melt the ¼ cup butter and stirring constantly, mix in the garlic, basil, lemon juice, soup, Italian seasoning, half and half, and Parmesan cheese. Pour this mixture over the chicken and top with Canadian bacon and then the Italian cheeses. Bake for 20-25 minutes until bubbly and lightly brown.(It is good if you add some mushrooms too!)
