Ricotta, Spinach & Chicken Stuffed Pasta Shells

1. 1

   Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).

2. 2

   Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.

3. 3

   Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).

4. 4

   Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.

5. 5

   Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.

6. 6

   Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.

7. 7

   Bake covered for about 1 hour and scatter torn basil leaves on top to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.