Chicken and Spinach Stuffed Shells

Instructions

1. Step 1

   Heat the oven to 190°C.

2. Step 2

   Boil the pasta shells until just al dente according to the package directions. Drain and spread them out so they do not stick together.

   Timer: 10 min (fixed)

   Ingredients used: 24.0 piece jumbo pasta shell

   Cookware: colander, large pot

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Add the chicken, ⅜ tsp (2 gr) salt, and ⅜ tsp (1 gr) black pepper; cook until the chicken reaches 74°C, then transfer it to a cutting board and chop or shred it finely.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Chicken Breast, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, large skillet

4. Step 4

   Return the skillet to medium heat. Add the garlic and spinach, then cook until the spinach is wilted and excess moisture has evaporated; remove from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 gr Garlic, 200.0 gr Spinach

   Cookware: large skillet

5. Step 5

   Mix the ricotta, 100 gr mozzarella, 30 gr Parmesan, egg, remaining ⅝ tsp (4 gr) salt, and remaining ⅜ tsp (1 gr) black pepper in a large bowl. Fold in the cooked chicken and spinach mixture.

   Ingredients used: 1.0 piece Egg, 1.0 gr Ground Black Pepper, 100.0 gr Mozzarella, 30.0 gr Parmesan Cheese, 425.0 gr Ricotta Cheese, 4.0 gr Salt

   Cookware: Large Mixing Bowl, spoon

6. Step 6

   Spread ¾ cup (200 ml) marinara sauce across the bottom of the baking dish. Fill each cooked shell with the chicken and cheese mixture and arrange the shells in a single layer.

   Ingredients used: 200.0 ml Marinara Sauce

   Cookware: baking dish, spoon

7. Step 7

   Spoon the remaining 2 ¼ cup (500 ml) marinara sauce over the shells. Sprinkle with the remaining 100 gr mozzarella and 30 gr Parmesan, then cover the dish with foil.

   Ingredients used: 500.0 ml Marinara Sauce, 100.0 gr Mozzarella, 30.0 gr Parmesan Cheese

   Cookware: aluminum foil, baking dish, spoon

8. Step 8

   Bake covered until hot and bubbling, then remove the foil and bake until the cheese is lightly browned.

   Timer: 25 min (fixed)

   Cookware: aluminum foil, baking dish

9. Step 9

   Rest the stuffed shells before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish