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15) Spinach and Ricotta Stuffed Chicken Pasta Bake

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz pasta penne or rigatoni
  • 4 large boneless skinless chicken breasts
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella divided
  • 1 cup grated Parmesan divided
  • 2 cups fresh spinach roughly chopped (or 1 cup frozen, thawed & drained)
  • 1 egg
  • 2 cups marinara sauce
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F. Cook pasta 2 minutes under package al dente, drain and set aside.
  2. Pound chicken to 1/4-inch thickness, season with salt, pepper, and Italian seasoning.
  3. Mix ricotta, half the mozzarella, half the Parmesan, egg, and spinach; season lightly.
  4. Spread 1–2 tbsp filling on each chicken breast, roll up and secure with toothpicks.
  5. Sear rolls in olive oil 2–3 minutes per side until golden; remove.
  6. Spread half the marinara in a 9x13 pan, add pasta, nestle chicken rolls on top, pour remaining sauce over.
  7. Sprinkle with remaining cheeses and bake 25–30 minutes until chicken is cooked through and cheese is bubbly.
  8. Let rest 5 minutes, remove toothpicks, slice rolls, and serve.