Recipes

Spinach Ricotta Chicken Bake

Name: Spinach Ricotta Chicken Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 pounds boneless, skinless chicken breasts (cut into 6 pieces); 1½ teaspoons salt (divided); ½ teaspoon pepper; 16 ounces ricotta cheese; 8 ounces frozen spinach (thawed and squeezed dry); 2 cloves garlic; 1 egg (optional); 2 cups marinara sauce; 1 cup mozzarella cheese; 1/4 cup parmesan cheese

6 servings

servings

10 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

2 pounds boneless, skinless chicken breasts (cut into 6 pieces)

1½ teaspoons salt (divided)

½ teaspoon pepper

16 ounces ricotta cheese

8 ounces frozen spinach (thawed and squeezed dry)

2 cloves garlic

1 egg (optional)

2 cups marinara sauce

1 cup mozzarella cheese

1/4 cup parmesan cheese

Directions

Preheat oven to 375˚F.

Pour have of the marinara in a large baking dish. Place your chicken on top and season with ½ teaspoon of each salt and pepper.

In a small bowl, stir together the ricotta cheese, spinach, garlic, and remaining teaspoon of salt.Optional: Mix in one egg. This doesn't impact the taste much but does up the protein so I do it frequently!

Top the chicken with the ricotta cheese mixture, then pour the remaining marinara sauce over top.You can top with the mozzarella and parmesan cheese now, or wait until 10 minutes before the end of the baking time depending on if you like your cheese to brown, or stay extra melty.

Bake uncovered for 30-40 minutes, or until the chicken is cooked through (165˚F internal temp.) Once done you can garnish with fresh herbs (optional) and serve warm.

Nutrition

Serving Size

Calories

409 kcal

Total Fat

19 g

Saturated Fat

10 g

Unsaturated Fat

6 g

Trans Fat

0.02 g

Cholesterol

153 mg

Sodium

1419 mg

Total Carbohydrate

9 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

49 g