YOUR SOLIN GENERATED RECIPE
Creamy Ricotta-Spinach Stuffed Pasta Shells
Enjoy a comforting plate of jumbo pasta shells stuffed with a creamy blend of ricotta, spinach, and a hint of egg white to bind, all topped with a savory tomato sauce and a sprinkle of melted mozzarella and parmesan. This dish brings together tender pasta, hearty filling, and a vibrant tomato basil sauce, resulting in a flavorful meal that delights the palate and meets your nutritional goals.
INGREDIENTS
4 jumbo whole wheat pasta shells (approx. 120g)
1/2 cup part-skim ricotta cheese (124g)
1 cup chopped fresh spinach (30g)
1 egg white (33g)
1/2 cup tomato pasta sauce (125g)
1/4 cup shredded part-skim mozzarella cheese (28g)
1 tablespoon grated parmesan cheese (5g)
Fresh basil leaves (optional, 3 leaves)
PREPARATION
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, and cook the jumbo pasta shells according to package instructions until al dente. Drain the pasta and set aside to cool slightly.
In a medium bowl, combine the ricotta cheese, chopped spinach, egg white, and half of the grated parmesan cheese. Mix well until smooth and evenly distributed.
Carefully stuff each pasta shell with the ricotta-spinach mixture. Arrange the filled shells in a baking dish in a single layer.
Pour the tomato pasta sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese and the remaining parmesan cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. If desired, remove the foil for the last 5 minutes to allow the cheese to lightly brown.
Garnish with fresh basil leaves before serving. Enjoy your savory and creamy stuffed pasta shells!