YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Stuffed Shells
Jumbo pasta shells baked with a velvety spinach and ricotta filling, topped with a vibrant herb-infused marinara sauce and melted mozzarella.
INGREDIENTS
4 jumbo Pasta shells pasta shells
0.25 cup part-skim ricotta cheese
0.5 cup frozen chopped spinach
3 oz cooked shredded chicken breast
0.5 cup marinara sauce
1 tbsp shredded mozzarella cheese
1 tsp grated parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, approximately 9-11 minutes; drain and set aside to cool slightly.
Place the thawed frozen spinach in a clean kitchen towel or paper towels and squeeze firmly to remove as much excess moisture as possible.
In a medium mixing bowl, combine the ricotta cheese, squeezed spinach, shredded chicken breast, garlic powder, dried oregano, sea salt, and black pepper until well incorporated.
Spread 0.25 cup of the marinara sauce evenly across the bottom of a small oven-safe baking dish.
Using a spoon, stuff each cooked pasta shell generously with the chicken and ricotta mixture, then arrange them in the baking dish.
Spoon the remaining 0.25 cup of marinara sauce over the shells and sprinkle evenly with the shredded mozzarella and grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and the edges are slightly golden.