YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a savory chicken and spinach ricotta blend, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 count jumbo pasta shells
4 ounce chicken breast
0.13 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.25 cup marinara sauce
1 tablespoon parmesan cheese
0.25 teaspoon garlic powder
0.25 teaspoon dried oregano
0.25 teaspoon sea salt
0.25 teaspoon black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
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.
While shells cook, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then finely chop or shred the meat into small pieces.
Steam the fresh baby spinach in a small pan with a splash of water until wilted, then squeeze out all excess moisture and chop finely.
In a medium mixing bowl, combine the chopped chicken, ricotta cheese, chopped spinach, garlic powder, dried oregano, sea salt, and black pepper until well mixed.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Generously fill each cooked pasta shell with the chicken and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and a sprinkle of parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese is lightly browned.