The Pioneer Woman Tasty Kitchen
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Chicken, Spinach, & Marinara Stuffed Shells

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Level: Easy

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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.

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