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1
Bring a large pot of water to a boil and cook shells until al dente, drain and run under cold water so they wont continue to cook.
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2
FOR THE FILLING
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3
Heat a large skillet on medium heat and add 1 tablespoon of the olive oil.
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4
Let oil warm and add 1/2 of the onions.
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5
Cook for about 3 minutes until soft.
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6
Add 1/2 of the garlic and cook for 30 seconds stirring frequently so garlic doesnt burn.
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7
Add ground chicken and 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
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8
Using a spatula or potato masher, break up the meat into small pieces.
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9
Cook until browned and then remove from heat to let the chicken cool to room temp.
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10
While chicken is cooking, bring a medium sized pot of water to a boil, add spinach 1 cup at a time and turn down heat to medium.
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11
You only want to wilt the spinach so leave it in the water for only about 10-20 seconds and remove to a towel to blot the spinach to dry.
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12
Cut the spinach leaves into thin strips.
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13
In a large bowl add the garlic and onion mixture, 1 egg, chopped spinach, ricotta cheese, 6oz of the mozzarella cheese, 1/2 cup of the Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon pepper.
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14
Mix thoroughly.
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15
Take each shell and stuff with mixture.
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16
Set aside
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17
FOR THE SAUCE
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18
Now its time to make the marinara sauce.
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19
Heat a large deep dish skillet or sauce pan on medium heat and add 1 tablespoon of olive oil.
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20
Add the rest of the onions and saute until soft (about 4 minutes).
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21
Add the garlic and saute for about 30 seconds.
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22
Add the wine, using a wooden spoon or spatula scrape up any browned bits on the bottom of the pan.
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Let simmer until wine is reduced by half.
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24
Add in the crushed tomatoes, diced tomatoes, chicken stock, remaining salt and pepper to taste, parsley and basil.
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25
Stir well and let simmer for about 15 minutes.
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26
Once sauce is done take a large lasagna pan and add about 1/2 inch of sauce to bottom.
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27
Place shells in pan and add more sauce on top.
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28
You can add a lot or a little depending on how you like it, I like a lot of sauce.
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29
Top with remaining Parmesan and mozzarella cheese.
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30
Bake in a 375 degree oven for 30-40 minutes or until the cheese has browned.
