Stuffed Shells with Chicken in Marinara Sauce

Stuffed Shells with Chicken in Marinara Sauce
Serves 6

Marinara Sauce

  • 2 cans tomato sauce, no salt added (398ml each)
  • 1 can tomato paste (156ml)
  • 2 cloves of garlic, crushed or finely chopped
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • 1 – 2 tbsp fresh basil, chopped
  • ¾ large tomato, diced

 Combine all ingredients; allow to simmer for at least 30 minutes.

 While sauce is cooking, prepare chicken and shells.

 Chicken

  •  2 large chicken breasts
  • olive oil
  • salt and pepper, to taste
  • dried basil and dried oregano, to taste

Preheat oven to 400F.

Cover chicken breasts with olive oil, salt and pepper, basil and oregano. Bake 20 to 30 minutes, or until fully cooked. Let sit for a few minutes before slicing into pieces.

Shells

  • 20 large pasta shells, cooked to package instructions
  • 1 cup cottage cheese
  • 1 package of frozen spinach, thawed and drained (300g)
  • ¼ large tomato, diced
  • ¼ cup onion, finely diced
  • ½ cup mozzarella cheese, grated
  • 2 tbs parmesan cheese
  • 1 egg
  • salt and pepper, to taste

Cook shells as per package instructions. Combine all other ingredients. Once shells are cooked, drain and rinse in cold water.

Assembly

Preheat oven to 400F.

Pour enough marinara sauce in base of cooking dish to cover it fully. Stuff shells with filling and place in baking dish, lined up next to one another. Lay sliced chicken on top of shells and cover with remaining marinara sauce.

Baked, covered in aluminium foil, for 20-40 minutes, until sauce bubbles and shells are tender and cooked through.

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