YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and herb-flecked ricotta filling, topped with a vibrant tomato sauce and a sprinkle of sharp parmesan.
INGREDIENTS
6 whole jumbo pasta shells
0.5 cup part-skim ricotta cheese
3 oz ground chicken
1 cup fresh baby spinach
0.5 cup marinara sauce
1 tbsp parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in salted water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the ground chicken until browned and fully cooked through.
Add the chopped baby spinach to the skillet with the chicken and stir for 1-2 minutes until completely wilted.
In a medium mixing bowl, combine the ricotta cheese, cooked chicken and spinach mixture, garlic powder, oregano, sea salt, and black pepper.
Spread 0.25 cup of the marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the ricotta and chicken mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the parmesan cheese.
Bake for 20 minutes until the sauce is bubbling and the shells are heated through.