1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
3/4 (12 ounce) package jumbo shell macaroni (24 shells)
1 tablespoon salad oil
1/2 pound ground chicken
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
In 3-quart saucepan over medium-high heat, heat tomatoes with their liquid, salt, sugar and, pepper to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer sauce 20 minutes. Meanwhile, prepare shell macaroni as label directs.
While sauce and shells are cooking, in 12 inch skillet over medium-high heat, in hot salad oil, cook ground chicken, stirring frequently, until all pan juices evaporate and meat is browned, about 10 minutes. Remove skillet from heat. Stir in ricotta cheese and spinach until blended.
Preheat oven to 375 degrees. Drain shells. Fill cooked shells with chicken mixture. Spoon half of sauce into 13' by 9' glass or ceramic baking dish. Arrange filled shells in sauce. Spoon remaining sauce over shells. Cover baking dish with foil and bake 40 minutes or until shells are heated through and the sauce is hot and bubbly.
Makes 8 servings.