Name: Chicken Florentine–Stuffed Shells
Ingredients: 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; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 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

Ingredients

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
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
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

Steps

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.
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.