YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Baked jumbo pasta shells stuffed with a savory spinach and chicken-ricotta blend, nestled in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
4 count jumbo pasta shells
3 oz lean ground chicken breast
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
0.5 oz shredded part-skim mozzarella cheese
0.5 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp sea salt
PREPARATION
Preheat oven to 375°F.
Cook the jumbo pasta shells in a large pot of boiling water with 0.125 tsp sea salt until al dente, then drain and set aside.
Heat extra virgin olive oil in a skillet over medium heat and sauté the lean ground chicken breast until fully browned and cooked through.
Add the fresh baby spinach to the skillet and cook for 1-2 minutes until completely wilted.
In a medium mixing bowl, combine the cooked chicken, wilted spinach, part-skim ricotta cheese, garlic powder, dried oregano, 0.125 tsp sea salt, and black pepper.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked shell generously with the chicken and spinach mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce, shredded part-skim mozzarella cheese, and grated parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.