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1
Cook shells according to package directions.
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2
Take 6 minutes off of cooking time.
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3
Drain well, cool under cold running water, and toss with a minimal amount of olive oil (or cooking spray) to prevent sticking.
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4
Meanwhile, season chicken on both sides with salt and pepper.
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5
Cut into small pieces.
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6
Heat 3 tbsp olive oil in a large skillet over medium-high heat.
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7
Cook chicken until golden brown on both sides.
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8
Drain on paper towels.
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9
In same skillet, cook garlic, onion, carrot, celery and red pepper flakes.
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10
Cook 5 minutes.
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11
Add spinach, and cook 10 minutes more.
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12
Season with salt and pepper.
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13
Combine chicken and spinach mixture.
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14
puree in a food processor or blender.
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15
(If you have a small machine, do this in batches.
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16
).
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17
In a large bowl, combine ricotta, egg, Romano, parsley and basil.
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18
Season with salt and pepper and mix well.
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19
Add chicken puree and combine very well.
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20
Chill for 30 minutes.
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21
Meanwhile, prepare sauce.
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22
In a large stockpot, heat 3 tbsp olive oil on medium-high heat.
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23
Add onion, garlic and carrot, and saute until onion begins to brown.
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24
Add tomatoes and puree.
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25
Stir well.
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26
Add wine and bring to a boil.
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27
Reduce heat to low and let simmer 30 minutes.
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28
After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more.
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29
Working in batches, puree sauce in blender; return to same pot.
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30
(If you have a hand blender, you can use it right in the pot).
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31
Add cream and simmer 15 minutes.
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32
Season to taste with salt and pepper.
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33
Set aside.
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34
Preheat oven to 350 degrees F. Spray a large baking pan well with cooking spray.
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35
Place a thin layer of sauce in bottom of baking pan.
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36
Stuff shells with chicken mixture.
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37
(I find a pastry bag with no tip is ideal for this.
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38
If you don't have one, try a demitasse spoon.)
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39
Mixture should come to top of shells.
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40
Place shells in baking pan in a single layer.
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41
When all shells are filled, cover with sauce.
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42
Top with grated provolone, and parsley.
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43
Bake for 20 minutes.
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44
Cheese should be golden and sauce should be bubbly.
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45
Let sit for 10 minutes before serving.
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46
Note:.
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47
You can substitute half-and-half, or evaporated skim milk for the cream.
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48
The cream sauce can be made up to 2 days ahead.
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49
The entire dish can be made ahead of time and frozen (either baked or unbaked).
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50
Cover top with plastic wrap then aluminum foil.
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51
If unbaked: remove plastic wrap, and re-wrap with foil.
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52
Place in a low oven (250 degrees F.) and bake until a knife is easily inserted.
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53
Then raise heat to 350 degrees F. and bake as above.
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54
If baked: remove plastic wrap and rewrap with foil.
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55
Bake at 350 degrees F. until hot.
