INGREDIENTS
18
Large Pasta Shells (from a 16 oz package)
15 oz
Ricotta Cheese
1
Large Egg (slightly beaten)
1/4 cup
Grated Parmesan Cheese
2 cups
Frozen Cut Leaf Spinach, thawed, squeezed to drain
1 cup
Chicken (cooked and chopped)
1 tsp
Garlic Salt
2 cups
Shredded Italian Cheese Blend
1 cup
Chicken Broth
1 cup
Half and Half
1/2 cup
Whipping Cream
1 cup
Parmesan Cheese
1/2 tsp
Garlic
Salt
Pepper