YOUR SOLIN GENERATED RECIPE
Creamy Beef Stuffed Shells with Marinara
Baked jumbo shells stuffed with a savory beef and ricotta mixture, simmered in a vibrant marinara sauce until the cheese is melted and bubbly.
INGREDIENTS
4 oz ground beef (93% lean)
4 count jumbo pasta shells
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
1 oz part-skim mozzarella cheese
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp fresh parsley
PREPARATION
Preheat oven to 375°F.
Boil pasta shells in salted water until al dente, then drain and set aside.
Sauté ground beef in olive oil with sea salt, black pepper, and garlic powder until browned.
Stir in chopped spinach until wilted, then remove from heat and mix with ricotta cheese.
Spread half the marinara sauce in a small baking dish.
Fill each cooked shell with the beef and ricotta mixture and place in the dish.
Top with the remaining marinara sauce and sprinkle with mozzarella cheese.
Bake for 15-20 minutes until the sauce is simmering and the cheese is golden and bubbly.
Garnish with fresh parsley before serving.