YOUR SOLIN GENERATED RECIPE
Healthy Baked Spinach & Ricotta Stuffed Shells
Enjoy this wholesome twist on a classic Italian favorite. Tender jumbo pasta shells are filled with a creamy mixture of part-skim ricotta, nonfat Greek yogurt, low-fat cottage cheese, and lightly whipped egg whites combined with vibrant fresh spinach and a sprinkle of Parmesan. Baked in a rich marinara sauce with a hint of olive oil, these stuffed shells are both satisfying and nutritious.
INGREDIENTS
2 cups part-skim ricotta
1 cup nonfat Greek yogurt
8 egg whites
1/2 cup low-fat cottage cheese
2 cups marinara sauce
16 jumbo pasta shells
8 cups fresh spinach
1/4 cup grated Parmesan cheese
1 teaspoon olive oil (divided per serving)
PREPARATION
Preheat your oven to 375°F.
Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente. Drain and set aside to cool slightly.
In a large bowl, combine the part-skim ricotta, nonfat Greek yogurt, egg whites, and low-fat cottage cheese. Stir in roughly chopped fresh spinach and grated Parmesan cheese. Season with salt and pepper as desired.
Fill each pasta shell with a generous spoonful of the ricotta-spinach mixture.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining marinara sauce evenly over the shells.
Drizzle olive oil over the top to add flavor and help the dish brown during baking.
Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the sauce is bubbly.
Remove from the oven and let stand a few minutes before serving. Enjoy your healthy, protein-packed stuffed shells!