YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and chicken ricotta filling, finished with a vibrant marinara sauce and melted mozzarella.
INGREDIENTS
4 units Jumbo pasta shells
3 oz Ground chicken
2 cups Fresh baby spinach
0.33 cup Part-skim ricotta cheese
2 tbsp Egg whites
1 tbsp Grated parmesan cheese
0.5 oz Shredded part-skim mozzarella cheese
0.5 cup Sugar-free marinara sauce
1 tsp Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling water until al dente according to package directions, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground chicken and minced garlic until the chicken is fully browned and crumbled.
Add the fresh baby spinach to the skillet and sauté until completely wilted, then remove from heat to cool slightly.
In a mixing bowl, stir together the ricotta cheese, egg whites, grated parmesan, sea salt, black pepper, and dried oregano.
Fold the cooked chicken and spinach mixture into the ricotta base until evenly distributed.
Spread half of the sugar-free marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell with a generous portion of the ricotta and chicken mixture, then arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella cheese.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.