# Components:
→ Pasta
01 - 16 jumbo pasta shells
→ Filling
02 - 2 cups cooked chicken breast, shredded
03 - 1/2 cup plain Greek yogurt, non-fat or low-fat
04 - 1/4 cup basil pesto
05 - 1/4 cup grated Parmesan cheese
06 - 1/2 cup part-skim ricotta cheese
07 - 1 cup baby spinach, chopped
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 clove garlic, minced
→ Assembly & Topping
11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - Fresh basil leaves for garnish, optional
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside to cool.
03 - In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, ricotta, spinach, salt, pepper, and garlic. Mix until well blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
05 - Fill each cooled pasta shell with 2 to 3 tablespoons of the chicken mixture and arrange the shells in the dish, seam side up.
06 - Spoon the remaining marinara sauce over the stuffed shells.
07 - Sprinkle mozzarella cheese evenly on top.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
10 - Garnish with fresh basil leaves if desired. Serve hot.
