Spinach, ricotta and chicken inhabit the walls of these giant pasta shells. Topped with mozzarella, marinara and parmesan and baked until crispy.
Preparation:
Cook:
Level: Easy
Ingredients
- 12 Giant pasta shells
- 2 cups Marinara sauce, divided
- 15 ounces, weight Ricotta cheese
- ½ cups shredded chicken
- 2 Egg whites
- ¾ cups Raw spinach, julienned
- ½ cups Parmesan cheese, divided
- ½ cups Mozzarella cheese, divided
- 1 teaspoon garlic powder
- 1 tbsp Italian seasoning
Preparation
Preheat the oven to 350°F.
Add a pinch of sea salt to a pot of boiling water. Add the jumbo shells and cook al dente. In a 9×9-inch baking dish, add 1 cup marinara sauce.
For the filling, in a large bowl, combine the ricotta, cooked chicken, egg whites, spinach, half the Parmesan, half the mozzarella, garlic powder and Italian seasonings.
To assemble, scoop a large spoonful of the mixture into each shell and place it in the pot on top of the marinara sauce. Add a spoonful of marinara, mozzarella and parmesan to each shell.
Bake for 30 minutes. Grill for 2 minutes.
Note: This can be pre-cooked for 15 minutes and reheated the next day for a great make-ahead dinner.
