Ingredients:

  • 12 oz jumbo pasta shells
  • 1 tbsp olive oil
  • 2 cups cooked chicken breast, shredded
  • 1 cup low-fat ricotta cheese
  • 4 oz Neufchatel cheese, softened
  • 1.5 cups frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1 tsp garlic powder
  • 0.5 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic baking dish.
  2. Cook the 12 oz jumbo pasta shells in salted water for 9 minutes until they are pliable but still firm. Drain and toss with 1 tbsp olive oil.
  3. Shred your 2 cups cooked chicken breast into bite-sized pieces.
  4. In a large bowl, combine the 1 cup ricotta, 4 oz Neufchatel, 1.5 cups squeezed spinach, 1 lightly beaten egg, 1 tsp garlic powder, and 0.5 tsp nutmeg. Stir until the mixture is uniform and creamy.
  5. Melt 2 tbsp butter in a saucepan, add 3 cloves minced garlic, and sizzle for 1 minute. Whisk in 2 cups milk, 1 cup parmesan, 0.5 tsp salt, and 0.25 tsp pepper. Simmer until the sauce coats the back of a spoon.
  6. Fill each shell with a generous tablespoon of the chicken mixture. Place in a baking dish, pour the sauce over the top, and bake at 375°F for 30 minutes until the edges are golden and bubbling.