YOUR SOLIN GENERATED RECIPE
Baked Spinach & Ricotta Stuffed Shells
Savor a delightful twist on a classic Italian dish with tender jumbo pasta shells filled with a creamy blend of part-skim ricotta, vibrant spinach, and a hint of egg, all baked in a rich marinara sauce and finished with a light sprinkle of melted mozzarella. Perfectly balanced in protein and calories, this dish brings comfort and nourishment to your table.
INGREDIENTS
4 jumbo pasta shells (approx. 80g total)
1/2 cup part-skim ricotta cheese (124g)
1 cup fresh spinach, chopped
1 large egg
1/2 cup marinara sauce
2 tbsp shredded part-skim mozzarella cheese
Salt & pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in a large pot of boiling, salted water until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, chopped spinach, and beaten egg. Season with salt and pepper to taste.
Mix the ricotta and spinach filling thoroughly.
Fill each cooked pasta shell with a generous spoonful of the ricotta mixture.
Spread a thin layer of marinara sauce at the bottom of a lightly greased baking dish. Arrange the stuffed shells in a single layer.
Pour the remaining marinara sauce evenly over the shells. Sprinkle the shredded mozzarella cheese on top.
Bake in the preheated oven for about 20 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
Remove from the oven and let cool slightly before serving.