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Stuffed Spaghetti Chicken Parmesan


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

8-oz uncooked spaghetti
1 cup ricotta cheese
1 cup shredded mozzarella, used a blend
2 Tbs grated Parmesan cheese
1/2 tsp each, Italian seasoning, garlic powder
26-oz jar of pasta sauce( spaghetti sauce) 1/2 of that amount
14-oz can of diced tomatoes( used (1) cup of chopped fresh cherry tomatoes)
4-oz jar of mushrooms, drained( 7- fresh white button, sliced)
4 precooked breaded chicken cutlets
( did not have so I made up fresh veal cutlets)
1 Tbs fresh chopped parsley

Added 1 cup of fresh baby spinach leaves and 1 clove of garlic, minced


Directions

Ingredients


8-oz uncooked spaghetti


1 cup ricotta cheese


1 cup shredded mozzarella, used a blend


2 Tbs grated parmesan cheese


1/2 tsp each, Italian seasoning, garlic powder


26-oz jar of pasta sauce( spaghetti sauce) 1/2 of that amount


14-oz can of diced tomatoes( used (1) cup of chopped fresh cherry tomatoes)


4-oz jar of mushrooms, drained( 7- fresh white button, sliced)


4 precooked breaded chicken cutlets


( did not have so I made up fresh veal cutlets)


1 Tbs fresh chopped parsley


Added 1 cup of fresh baby spinach leaves and 1 clove of garlic, minced


Oven set at 375. Cook spaghetti according to package directions. Cooked it (Al dente)Spray the baking dish with cooking spray. Combine the ricotta, 1/2 cup mozzarella cheese, and seasonings. Set aside. Combine sauce, tomatoes and mushrooms. Toss spaghetti with (2) cups of the sauce mixture. Spread (1) cup of this mixture onto the bottom of the dish. Place 1/2 of the spaghetti on top. Spread with the ricotta cheese mixture, Top with remaining spaghetti, top with (1) cup of remaining sauce. Place chicken on top


Top with remaining mozzarella cheese and sprinkle with the freshly chopped parsley. Serve immediately


I made this recipe up to the second layer of spaghetti~ Refrigerated, then cooked the veal. Covered it for about 15 minutes in a 350 oven. uncovered, placed the remaining cheese on top and continues heating for another 10 minutes.


I sauted the spinach with the garlic and added that in between the spaghetti layers and I also sauted the mushrooms before adding to the sauce.


Also reserved some of the sauce as well. We always like extra sauce on the side.


I used just enough spaghetti to barely cover the bottom of the casserole dish and the same thing for the second layer. This is a great recipe and would be a very nice one to make with left over cooked chicken. You could cut it up and tuck it in between the spaghetti layers~ With the Veal a Provolone cheese would be more suitable


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