YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Stuffed Pasta Shells
Enjoy these delightful pasta shells filled with a velvety, protein-rich ricotta and spinach mixture that's enhanced with a hint of basil and egg white, baked with a light tomato marinara sauce and finished with a sprinkle of Parmesan. This dish marries creamy textures with a savory burst of flavors, perfect for a satisfying meal any time of day.
INGREDIENTS
3 ounces Jumbo Pasta Shells
3/4 cup Nonfat Ricotta Cheese
1 cup Fresh Spinach
1 Egg White
1 tbsp Grated Parmesan Cheese
1/2 cup Marinara Sauce
1 tbsp Fresh Basil, chopped
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells according to package directions until al dente; drain and set aside.
In a bowl, combine the nonfat ricotta cheese, fresh spinach (chopped), egg white, and fresh basil. Season lightly with salt and pepper, and mix until well blended.
Fill each cooked pasta shell generously with the ricotta-spinach mixture.
Spread half of the marinara sauce on the bottom of a lightly greased baking dish. Arrange the stuffed shells in the dish, then drizzle the remaining marinara sauce evenly over the top.
Sprinkle grated Parmesan cheese over the shells.
Bake in the preheated oven for 20-25 minutes until the sauce is bubbled and the cheese is slightly melted.
Remove from oven and let cool slightly before serving.