YOUR SOLIN GENERATED RECIPE
Creamy Beef Stuffed Shells
Baked jumbo pasta shells stuffed with savory lean beef and creamy ricotta, finished in a vibrant tomato sauce for a comforting and velvety texture.
INGREDIENTS
5.5 oz 93% lean ground beef
2 large Jumbo pasta shells jumbo pasta shells
0.25 cup part-skim ricotta cheese
1 cup fresh spinach
0.25 cup no-sugar-added marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, then drain and set aside.
In a skillet over medium heat, brown the ground beef until cooked through, breaking it into small crumbles.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from heat.
In a medium mixing bowl, combine the cooked beef, wilted spinach, ricotta cheese, garlic powder, oregano, sea salt, and black pepper.
Spread two tablespoons of the marinara sauce across the bottom of a small baking dish.
Carefully stuff each cooked pasta shell with a generous amount of the beef and cheese mixture.
Arrange the stuffed shells in the baking dish, top with the remaining marinara sauce, and sprinkle with grated parmesan.
Bake for 15 to 20 minutes until the sauce is bubbling and the shells are heated through.