YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells with Marinara
Jumbo pasta shells are stuffed with a creamy spinach and chicken-ricotta filling then baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
2 whole Jumbo pasta shells
0.5 cup Low-fat ricotta cheese
2 oz Cooked shredded chicken breast
1 cup Fresh baby spinach
1 oz Shredded part-skim mozzarella cheese
1 tbsp Grated parmesan cheese
0.25 cup Marinara sauce
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.
Boil the jumbo pasta shells in a large pot of salted water until they reach an al dente texture, then drain and set aside to cool slightly.
Steam the fresh baby spinach until completely wilted, then squeeze out all excess moisture with a clean kitchen towel and finely chop.
In a medium mixing bowl, combine the ricotta cheese, shredded chicken breast, chopped spinach, garlic powder, oregano, salt, pepper, and half of the mozzarella cheese.
Spread the marinara sauce evenly across the bottom of the prepared baking dish to create a base.
Generously fill each cooked pasta shell with the ricotta and chicken mixture, then arrange them neatly in the baking dish.
Sprinkle the remaining mozzarella and the grated parmesan cheese over the top of the stuffed shells.
Bake for 20 minutes until the marinara sauce is simmering and the cheese topping is melted and slightly browned.