Ingredients for Ricotta Spinach Chicken Stuffed Pasta Shells
- Jumbo Pasta Shells
- Skinless Chicken Breasts
- 10 oz fresh spinach
- 15 oz ricotta cheese
- 5 oz cottage cheese
- 24 oz jar of your favorite pasta sauce
- Vegetable Stock
- 1 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
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How to Make Ricotta Spinach Chicken Stuffed Pasta Shells
- Preheat oven to 350°F (175°C).
- Cook pasta shells according to package directions, but only until al dente. Drain and rinse with cold water; set aside.
- While pasta cooks, wilt 10 oz fresh spinach in the microwave until tender. Drain well and squeeze out excess moisture. Chop finely.
- In a large bowl, combine 15 oz ricotta cheese, 5 oz cottage cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh basil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently fold in the wilted spinach.
- Lightly brush a 9x13 inch baking dish with olive oil.
- Fill each pasta shell with the ricotta mixture. Arrange the stuffed shells in the prepared baking dish.
- In a separate bowl, combine 24 oz jar of your favorite pasta sauce and 1 cup chicken broth (vegetable broth for vegetarian option).
- Pour the sauce over the stuffed shells. If adding chicken, arrange 1.5 cups cooked and shredded chicken (optional) over the sauce.
- Sprinkle remaining Parmesan cheese over the shells.
- Bake, covered, for 45-50 minutes, or until heated through and bubbly. Uncover for the last 10-15 minutes to brown the cheese slightly.
- Garnish with fresh basil leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
72g
Fat
63g
Carbs
28g
