NUTRITION

SERVINGS

INGREDIENTS

5 whole jumbo pasta shells

4 oz chicken breast

0.25 cup part-skim ricotta cheese

1 cup baby spinach

0.25 cup marinara sauce

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  While the pasta cooks, finely dice the chicken breast into very small pieces.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the chicken until fully cooked and lightly browned.

• 5

  Add the minced garlic and chopped baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is completely wilted.

• 6

  In a medium mixing bowl, stir together the cooked chicken and spinach mixture, ricotta cheese, sea salt, black pepper, and dried oregano.

• 7

  Spread the marinara sauce evenly across the bottom of a small baking dish.

• 8

  Stuff each cooked shell generously with the chicken and ricotta mixture and arrange them in the baking dish.

• 9

  Sprinkle the parmesan cheese over the top and bake for 15-20 minutes until the sauce is bubbling and the cheese is golden.