YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Baked jumbo pasta shells filled with a savory blend of lean chicken, creamy ricotta, and vibrant spinach, finished with a bubbly layer of melted mozzarella.
INGREDIENTS
4 unit jumbo pasta shells
3 oz lean ground chicken
0.33 cup part-skim ricotta cheese
0.5 cup frozen chopped spinach
0.5 cup marinara sauce
0.5 oz shredded part-skim mozzarella cheese
1 tbsp grated parmesan cheese
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 (190°C).
Cook the jumbo pasta shells in boiling salted water according to package directions until al dente, then drain and set aside.
In a medium skillet over medium heat, cook the lean ground chicken until fully browned and cooked through, breaking it into small crumbles.
In a mixing bowl, combine the cooked ground chicken, part-skim ricotta, thawed and squeezed-dry spinach, garlic powder, dried oregano, sea salt, and black pepper.
Spread half of the marinara sauce into the bottom of a small baking dish.
Stuff each cooked shell generously with the chicken and ricotta mixture and place them in the baking dish.
Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan.
Bake for 20 minutes until the cheese is melted and the sauce is bubbly.