NUTRITION

SERVINGS

INGREDIENTS

3 whole jumbo pasta shells

3 oz lean ground chicken

0.33 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 large egg

0.5 cup no-sugar-added marinara sauce

0.5 oz shredded part-skim mozzarella cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package directions, then drain and set aside.

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the ground chicken until fully cooked and browned.

• 4

  Add the fresh baby spinach to the skillet with the chicken and stir until the leaves are completely wilted, then remove from heat to cool slightly.

• 5

  In a mixing bowl, combine the ricotta cheese, egg, sea salt, black pepper, and garlic powder, stirring until smooth.

• 6

  Fold the cooled chicken and spinach mixture into the ricotta mixture until well combined.

• 7

  Spread half of the marinara sauce onto the bottom of a small oven-safe baking dish.

• 8

  Stuff each cooked pasta shell generously with the spinach-chicken-ricotta mixture and arrange them in the baking dish.

• 9

  Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella cheese.

• 10

  Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbling.

• 11

  Garnish with freshly chopped basil before serving.