YOUR SOLIN GENERATED RECIPE
Baked Spinach and Creamy Ricotta Shells
Enjoy a comforting bowl of baked whole wheat pasta shells tossed with fresh spinach, creamy part-skim ricotta, and a protein boost from egg whites. This dish combines the creaminess and brightness of ricotta with the wholesome texture of pasta and the aromatic finish of garlic and Parmesan, creating a balanced meal that's both satisfying and nutritious.
INGREDIENTS
70 grams Whole Wheat Pasta Shells (dry)
1/2 cup Part-Skim Ricotta Cheese (124g)
3 large Egg Whites
2 cups Fresh Spinach
1 tsp Olive Oil
1 clove Garlic
1 tbsp Grated Parmesan Cheese
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the whole wheat pasta shells in boiling water according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the fresh spinach to the pan and cook until just wilted, about 2 minutes. Remove from heat.
In a mixing bowl, combine the part-skim ricotta cheese and egg whites. Stir well until the mixture is smooth. Season with a pinch of salt and pepper.
Fold in the sautéed spinach and garlic mixture into the ricotta blend.
Gently toss the cooked pasta shells with the ricotta-spinach mixture until well combined.
Transfer the mixture into a lightly greased baking dish. Sprinkle the grated Parmesan cheese evenly on top.
Bake in the preheated oven for about 15-20 minutes, or until the top is slightly golden and the dish is heated through.
Let the dish cool for a few minutes before serving. Enjoy your nutritious, protein-packed baked spinach and creamy ricotta shells.