THMD4: Spinach & Ricotta Pasta Bake
This Spinach & Ricotta Pasta Bake is one of my favourites in the book. With the chicken it has a great amount of protein, however it is equally as tasty as a vegetarian meal without the chicken.
Servings: 8
Calories: 409kcal
Equipment
- deep large metal baking dish, 32 x 23 x 6 cm | 12.6 x 9.1 x 2.4 "
Ingredients
- 2 cups cooked shredded chicken
- baby spinach
- Chicken Stock Concentrate
- cottage cheese
- dried oregano leaves
- garlic
- Greek yoghurt
- lemon zest
- mozzarella
- onion powder
- Parmesan cheese
- passata
- penne
- ricotta
- tomato paste
- salt
- cracked black pepper
- ground nutmeg
- olive oil
- chilli flakes
- 2 cups cooked shredded chicken
Instructions
- This recipe is exclusive to the The Healthy Mix - Dinners 4 cookbook.
Nutrition
Serving: 348g | Calories: 409kcal | Carbohydrates: 39.9g | Protein: 31.1g | Fat: 12g | Saturated Fat: 5.9g | Sodium: 816mg | Sugar: 7.3g
