NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

0.33 cup part-skim ricotta cheese

3 oz cooked chicken breast

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente, then drain and set aside.

• 3

  Mince the garlic and finely chop the cooked chicken breast.

• 4

  In a small non-stick skillet over medium heat, sauté the garlic and baby spinach until the spinach is completely wilted and any excess moisture has evaporated.

• 5

  In a medium mixing bowl, combine the part-skim ricotta, chopped chicken, sautéed spinach and garlic, dried oregano, sea salt, and black pepper.

• 6

  Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.

• 7

  Generously stuff each cooked pasta shell with the ricotta and chicken mixture and arrange them in the baking dish.

• 8

  Spoon the remaining 0.25 cup of marinara sauce over the shells and sprinkle evenly with grated parmesan cheese.

• 9

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