YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Tender pasta shells stuffed with a creamy spinach and chicken-ricotta filling, baked in a vibrant marinara sauce until the edges are perfectly golden and bubbling.
INGREDIENTS
3 whole jumbo pasta shells
0.5 cup part-skim ricotta cheese
3 oz cooked shredded chicken breast
1 cup fresh baby spinach
0.25 cup marinara sauce
1 tbsp 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 and lightly grease a small oven-safe baking dish.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool slightly.
Steam or sauté the baby spinach until fully wilted, then squeeze out all excess moisture and chop it finely.
In a medium mixing bowl, combine the ricotta cheese, shredded chicken, chopped spinach, garlic powder, oregano, salt, and pepper until well incorporated.
Spread roughly half of the marinara sauce across the bottom of the prepared baking dish.
Stuff each cooked pasta shell with a generous portion of the chicken and ricotta mixture and arrange them snugly in the dish.
Spoon the remaining marinara sauce over the tops of the shells and sprinkle evenly with the grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbly and the filling is heated through.