YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells Baked Marinara
Jumbo pasta shells stuffed with a creamy spinach and herb-flecked chicken ricotta filling, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
2 whole jumbo pasta shells
4 oz ground chicken
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
0.5 cup marinara sauce
0.25 oz shredded mozzarella cheese
0.5 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat oven to 375°F.
Cook jumbo pasta shells in boiling water until al dente, then drain and set aside.
Sauté ground chicken in a skillet over medium heat until fully cooked and browned.
Finely chop the fresh spinach and place it in a medium mixing bowl.
Add cooked chicken, ricotta cheese, sea salt, black pepper, garlic powder, and dried oregano to the spinach and mix well.
Pour half of the marinara sauce into the bottom of a small baking dish.
Fill each cooked shell generously with the chicken and ricotta mixture and arrange them in the dish.
Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan.
Bake for 20 minutes until the sauce is bubbly and the cheese is melted and golden.