• Heat oven to 350°F. 

Cook the Chicken

• In a large skillet on high heat brown chicken until its fully cooked. Season with salt and pepper.

Cook the spinach

• Cook (defrost if frozen) the spinach in a saute pan just enough to wilt it. Once cool enough to handle squeeze as much moisture out as possible. Once completely cooled, chop and mix it in a bowl with the ricotta, cooked turkey or chicken, Parmigiano, nutmeg, salt and pepper as required. Set aside.

Tomato Sauce

• Heat the olive oil in a sauce, add the fennel seeds, chopped garlic and cook until they start to soften and brown. Add the peeled plum or San Marzano tomatoes, I like to squeeze with my clean hands to break them up. Let the sauce simmer for 15-20 minutes. Add salt, Italian seasoning and pepper to taste. Remove from heat and set aside.

Cook the Shells

• Place a pot of water to boil. Add salt when it starts to boil. Cook the shells (conchiglioni) a minute less than the time recommended on the box or until fully al dente, then drain and let the pasta cool. (it’s better to separate the shells before they cool, they may stick together)

Assemble

• Pour a little sauce in the bottom of a 9*13 baking dish. Stuff each (cooked al dente) shell with 2 heaping tablespoons of the chicken/cheese/spinach mixture. Place the shells open side up on the sauce. Stuff all the shells and neatly place them in the baking dish with the tomato sauce. Spoon the sauce, parmesan and mozzarella cheese. 
• Bake until hot, bubbly and the cheese has melted, about 25 minutes. Serve with a green salad or roasted vegetables for a hearty Italian winter dinner!