Spinach Ricotta Stuffed Shell Pasta

Yield: Serves 2-3

Ingredients

  • Pasta + Chicken
  • 340g / 18 pieces of jumbo pasta shells
  • 2 tbsp / 30g olive oil
  • 250g ground chicken
  • 1 tsp dried Italian seasoning
  • Salt, pepper, spices to taste

Filling

  • 250g whole milk ricotta cheese (I didnt have this so i blended 250 gms cottage cheese with a splash of milk)
  • 50g shredded mozzarella cheese
  • 100g spinach, diced and cooked.
  • Seasonings to taste.

Sauce + Topping

  • 200g Marinara Sauce
  • Fresh parsley, chopped
  • Mozarella cheese, shredded

Method

  1. Cook the Pasta
  • Bring a large pot of heavily salted water to a boil and cook the pasta shells until al dente, according to the package instructions. Drain the shells and set them aside to cool slightly.
  1. Cook the Chicken
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and Italian seasoning. Cook for 5–6 minutes, or until the chicken is fully cooked and no longer pink. Remove from the heat and allow the chicken mixture to cool.
  1. Prepare the Filling
  • Preheat the oven to 180°C. In a large bowl, combine the cooled chicken, blended cottage cheese / ricotta, cooked spinach, add more seasonings, salt and pepper if needed. Mix until everything is well combined.
  1. Assemble
  • Spread 100g marinara sauce evenly across the bottom of a 9inch baking dish. Spoon approximately 2 tbsp of filling into each pasta shell. Arrange the stuffed shells in the baking dish with the filling facing upwards. Pour the remaining marinara sauce over the shells. Sprinkle with the remaining mozzarella, followed by few basil leaves.
  1. Bake
  • Bake the pasta for 15-20mins until the cheese bubbles.
  1. Serve
  • Garnish with freshly chopped parsley if desired. Serve hot and enjoy!