NUTRITION

SERVINGS

INGREDIENTS

4 jumbo Pasta shells pasta shells

4 oz cooked shredded chicken breast

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente, then drain and set aside.

• 3

  Heat the olive oil in a small skillet over medium heat and sauté the baby spinach until it is completely wilted.

• 4

  In a medium mixing bowl, combine the wilted spinach, shredded chicken breast, ricotta cheese, sea salt, black pepper, and garlic powder until well incorporated.

• 5

  Spread half of the marinara sauce into the bottom of a small oven-safe baking dish.

• 6

  Carefully fill each cooked pasta shell with a generous portion of the chicken and ricotta mixture and arrange them in the baking dish.

• 7

  Spoon the remaining marinara sauce over the top of the shells and sprinkle evenly with the grated parmesan cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is lightly browned and golden.