Creamy Ricotta Chicken Bake

Do you need a new, easy dinner to your weekly lineup?! This one is it. I took a poll on instagram and it said the majority choose chicken for dinner. While I’m more of a beef for dinner kind of girl, we mix it up in our home. This recipe is so easy, even if you decide to also make the homemade marinara sauce for it. It is a meal that can be eaten as is, or place it on noodles, or rice. I just love a meal that can be made different ways. Try this one out, and make sure to let me know how you like it on Instagram!

Creamy Ricotta Chicken Bake

Serves at least 6

What you need:

2lbs of chicken tenderloins

1 cup ricotta

1 large egg

1/2 cup fresh Parmesan Cheese

1 tsp Italian seasoning

salt, pepper for taste

2-4 cups marinara sauce of choice, homemade instructions below

2 cups baby spinach

What to do:

1.) Preheat oven to 400 degrees.

2.) line a 13X9 casserole dish, add half the chicken.

3.) In a medium bowl, mix ricotta, Parmesan, egg, Italian seasoning, salt, and pepper.

4.) Add ricotta mix to the chicken layer.

5.) Add half the marinara sauce.

6.) Add spinach.

7.) Top with remaining chicken, sauce, and mozzarella cheese.

8.) Bake for 30 minutes, or until chicken is cooked through.

Homemade Marinara Sauce

What you need:

1 medium sweet onion, chopped

3 TBSP butter

1 tsp garlic,minced

1 TBSP dried basil

1 tsp dried thyme

1 tsp garlic, minced

28 oz can of Marzano tomatoes

salt, pepper how desired

What to do:

Add butter to a sauce pan, on high heat.

Add in onion, and cook 2-3 minutes.

Add in garlic, and seasonings, and cook another 2 minutes.

Add tomatoes, chop as go, and mix all together.

Bring to slight boil, and reduce heat.

Simmer about 20 minutes to thicken.