Description
Spinach, Ricotta, and Chicken inhabit the walls of these jumbo pasta shells. Topped with mozzarella, marinara and Parmesan and baked until crispy.
Ingredients
- 12 Jumbo Pasta Shells
- 2 cups Marinara Sauce, Divided
- 15 ounces, weight Ricotta Cheese
- ½ cups Shredded Chicken
- 2 Egg Whites
- ¾ cups Raw Spinach, Julienne Cut
- ½ cups Parmesan Cheese, Divided
- ½ cups Mozzarella Cheese, Divided
- 1 teaspoon Garlic Powder
- 1 Tablespoon Italian Seasoning
Preparation
Preheat oven to 350°F.
Add a pinch of sea salt to a pot of boiling water. Add jumbo shells and cook al dente. In a 9×9 inch baking pan, add 1 cup of marinara sauce.
For the filling, in a large bowl, combine ricotta, cooked chicken, egg whites, spinach, half of the Parmesan, half of the mozzarella, garlic powder, and Italian seasonings.
To assemble, take a large spoonful of the mixture into each shell and place it in the pan a top the marinara sauce. Add a spoonful of marinara, mozzarella, and Parmesan to each shell.
Bake for 30 minutes. Broil for 2 minutes.
Note: This can be par-baked for 15 minutes and warmed the following day for a nice make-ahead dinner.
