Best Spinach Ricotta Chicken Bake Recipes

Spinach Ricotta Chicken Bake image

Provided by David04

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs chicken breasts, cut into thin strips
1 lb spinach, thawed frozen chopped
15 ounces light ricotta cheese
3 tablespoons parmesan cheese, grated
2 egg whites
1/4 teaspoon garlic powder
1 pinch ground nutmeg
1 1/2 cups marinara sauce, reduced-sodium

Steps:

Preheat the oven to 400 degrees F.
Coat a 8-by-8 baking dish with olive oil spray.
Cook chicken in a skillet until just starting to brown.
Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
Place the spinach in a large mixing bowl.
Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
Bake for 20 minutes, or until is hot throughout and the top begins to brown.
Let stand for five minutes to slightly cool.
Place the sauce in sauce pan. Heat until warm.
Spoon sauce over chicken-spinach-ricotta bake.
Serve immediately.

Nutrition Facts : Calories 373.7, Fat 18.6, SaturatedFat 7.2, Cholesterol 96.8, Sodium 577.1, Carbohydrate 13.7, Fiber 1.9, Sugar 6.2, Protein 37.3

Chicken, Spinach and Ricotta Crepe Bake image

Provided by StephanieZ

Categories Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

for the crepes - 3 egg, 3 cups plain flour, 3 and 3/4 cups of milk, pinch of salt, butter
1 -2 chicken breast fillet
2 cups tomato puree
300 ml cooking cream
3 -4 tablespoons tomato paste
750 g fresh ricotta
120 g Baby Spinach
2 teaspoons vegetable Vegeta (or to taste)
1 cup grated cheddar cheese or 1 cup mozzarella cheese

Steps:

First make the crepes if you have not bought them from the store.
Mix the flour, eggs, milk and salt into a large bowl and mix until well combined and mixture is smooth.
Allow the mixture to rest for 30 minutes before cooking.
Using a large pan, add a small amount of butter and when melted ladle the crepe mixture into the pan, spreading the mixture thinly. Flip over once before placing onto a plate.
To make the filling, chop the chicken into small pieces and fry in a pan until cooked.
Add the tomato puree, cream and tomato paste to the chicken. Continue to simmer for a few minutes.
Add the Vegeta or other stock seasonings until you have a desired flavour.
Scoop out the chicken, leaving majority of the saucy mixture in the pan, and combine the chicken with the ricotta.
Add the chopped baby spinach to the ricotta/chicken mixture.
spread a thin layer of the ricotta mixture onto a crepe and roll. Continue until all of the mixture or crepes have run out. Place each crepe next to each other in a baking dish. Some can be layered on top of each other.
Once all of the crepes are in the baking dish, pour the remaining creamy tomato sauce from the pan, over the top of the crepes. Make sure to spread the sauce evenly and try to get some between the top crepes.
Sprinkle shredded cheese over the top and place into the oven at 180 degrees to bake. Once the cheese begins to crisp, remove from the oven and allow it to set for a few minutes before serving.