YOUR SOLIN GENERATED RECIPE
Creamy Beef Bolognese Stuffed Shells
Jumbo pasta shells stuffed with a savory beef and spinach mixture, topped with a velvety blended cottage cheese bolognese sauce that bubbles beautifully in the oven.
INGREDIENTS
4 oz Ground beef (93% lean)
2 whole Jumbo pasta shells
0.5 cup Low-fat cottage cheese
0.5 cup Marinara sauce
1 cup Fresh spinach
1 tbsp Grated parmesan cheese
0 tsp Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a pot of boiling salted water until al dente, then drain and set aside.
Heat olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until fully browned.
Stir in the fresh spinach and cook just until wilted, then remove the skillet from the heat.
In a high-speed blender or food processor, pulse the cottage cheese until it is completely smooth and creamy.
In a small bowl, combine the blended cottage cheese with the marinara sauce to create the creamy bolognese base.
Stuff each cooked pasta shell generously with the beef and spinach mixture and place them in a small baking dish.
Pour the creamy bolognese sauce over the stuffed shells and sprinkle evenly with the grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has lightly browned.