YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and herb-flecked ricotta mixture, baked in a vibrant tomato sauce until bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
0.25 cup part-skim ricotta cheese
2 oz cooked chicken breast, shredded
1 cup fresh baby spinach
0.5 tsp extra virgin olive oil
1 large egg
0.5 cup no-sugar-added marinara sauce
0.5 oz part-skim mozzarella cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in boiling salted water according to package directions until al dente, then drain and set aside to cool.
In a small skillet, heat the olive oil over medium heat and sauté the baby spinach until fully wilted. Remove from heat and squeeze out any excess moisture.
In a medium mixing bowl, combine the ricotta cheese, shredded chicken breast, sautéed spinach, egg, sea salt, black pepper, and garlic powder. Stir until well incorporated.
Spread half of the marinara sauce across the bottom of a small baking dish.
Carefully stuff each cooked shell with a generous tablespoon of the ricotta and chicken mixture, then arrange them in the baking dish.
Top the shells with the remaining marinara sauce and sprinkle the shredded mozzarella cheese evenly over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the sauce is bubbling.