- 4 Boneless skinless chicken breasts
- 2 boxes of Brown Rice Pasta Sheets
- 2 cups Fat free cottage cheese or Fat Free Ricotta Cheese
- 1 bag Baby spinach
- 1-2 cans Whole Tomatoes
- 2 Tbs. Olive oil
- 1 head Garlic
- 1 yellow Onion
- optional: carrots and celery
Serving Size: 1/4 Pan (2x4 inch slice)
Sat Fat 2g
Step 1: The Meat Sauce
Clean your chicken breasts and cut them into smaller chunks. A blender will suffice for this next step, but a food processor will work much better. Using the food processor or blender, puree your chicken chunks until you have a meat blob. In another frying pan, heat a tablespoon of olive oil and then dump in your meat blob. Mash it around so it spreads out, and as it cooks you will see that it does indeed turn into ground chicken! Break up larger chunks with your spoon to get that ground-meat texture.
Once the chicken is browned (and cooked too), and after the sauce has simmered for about an hour, dump the ground chicken into the sauce and add spices! I added a bunch of basil, oregano, salt, and pepper, but you can add whatever you like. Mix it all up and the meat sauce is done!
Step 2: Boil the Pasta Sheets
Boil a large pot of water (enough so the hard sheets can be completely submerged), and boil the pasta according to the box instructions. Not much cooking happens in the oven so go ahead and cook the pasta to your desired consistency in this step.
Drain pasta in a colander and rinse with cold water to stop the cooking.
Step 3: Assemble and Bake
Spray your baking pans with some cooking spray, and then lay down 2 pasta sheets at the bottom of each. Next, spoon in about ½ inch of meat sauce, then lay down a generous layer of spinach (it cooks down a ton so add a lot). Spoon on either the cottage or ricotta cheese, and then add more pasta! Repeat until you fill up the baking pan. I ended up having 3 layers of pasta and 2 layers of filling, so that there was pasta on the bottom and top.
If you want, you can sprinkle some parmesan cheese on the top layer of pasta to give it a nice finish (my brother did this while I had my back turned and it actually looked really good). Cover your pans with tin foil so the pasta does not dry out, and bake on 350º F for about 20 minutes. The baking just reheats everything, melts the cheese a little, and cooks the spinach down.