Chicken Florentine–Stuffed Shells
from https://www.foodandwine.com/

The creamy spinach and garlicky flavors of chicken Florentine are reimagined into this hearty pasta bake. Jumbo pasta shells are stuffed with shredded rotisserie chicken, ricotta, and spinach; topped with creamy Parmesan sauce; and baked until bubbly. This dish was inspired by the childhood of Frank Kinyon, beverage and service director at A.Kitchen + Bar in Philadelphia. Kinyon grew up in an Italian American household, so baked pastas were a common occurrence.

While these cheesy stuffed shells can be eaten as a one-dish meal, they also pair well with a variety of side dishes. Serve the shells with vegetables like a simple green salad, Caesar salad, or Roman style broccoli rabe. Alternatively, serve the shells with garlic bread or crusty bread for sopping up the rich and cheesy sauce.

12 ounces jumbo pasta shells (about 36 shells)
1 (15-ounce) container whole-milk ricotta cheese (about 1 2/3 cups)
2 cups shredded rotisserie chicken [or cooked chicken, shredded]
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry [use fresh & steam for about 1 minute]
1 large egg
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided
6 ounces Parmesan cheese, grated (about 1 1/2 cups), divided
3 1/2 teaspoons kosher salt, divided
2 teaspoons dried oregano, divided
4 garlic cloves, grated (about 2 teaspoons), divided
3 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1/4 cup all-purpose flour
3 1/2 cups whole milk
Chopped fresh parsley, for garnish

Bring a large pot of water to a boil over high. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse with cool water. [Cook just until al dente. They will cook further while baking.]

Preheat oven to 350°F. Stir together ricotta, chicken, spinach, egg, 1 cup mozzarella, 1/2 cup Parmesan, 1 1/2 teaspoons salt, 1 teaspoon oregano, and 1/2 teaspoon grated garlic. Spoon about 1 1/2 to 2 tablespoons ricotta mixture into each shell. Set aside.

Heat oil in a medium saucepan over medium. Add crushed red pepper and remaining 1 1/2 teaspoons grated garlic. Cook, stirring often, until garlic begins to turn golden, about 2 minutes. Stir in flour; cook, stirring constantly, 1 minute. Gradually stir in milk and remaining 1 teaspoon oregano. Bring to a simmer over medium; cook, stirring often, until sauce thickens slightly and flavors meld, about 10 minutes. Remove from heat; stir in 1/2 cup Parmesan and remaining 2 teaspoons salt.

Pour half of the Parmesan sauce (about 1 1/2 cups) into bottom of a 9- x 13-inch baking dish. Arrange stuffed shells in dish; pour remaining Parmesan sauce over shells. Top with remaining 1 cup mozzarella and remaining 1/2 cup Parmesan. Cover tightly with aluminum foil.

Bake until sauce around edges of pan just begins to bubble, about 30 minutes. Remove from oven; increase heat to broil. Remove foil from baking dish; broil on center rack until cheese is golden brown, about 5 minutes. Garnish with parsley, and serve hot.

Make ahead: Stuffed shells can be prepared through step 4 and stored in the refrigerator for up to one day. Let stand at room temperature for 30 minutes, and then proceed with step 5, increasing baking time to 35 to 40 minutes and broiling as directed.

Servings: 6 to 8