YOUR SOLIN GENERATED RECIPE
Creamy Beef Stuffed Shells with Marinara
Oven-baked jumbo shells stuffed with a savory blend of grass-fed beef and creamy cottage cheese, nestled in a vibrant marinara sauce until bubbling and hot.
INGREDIENTS
4.5 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 baby spinach
1 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside.
In a medium skillet over medium-high heat, brown the ground beef until it is fully cooked through.
Add the fresh baby spinach, sea salt, black pepper, garlic powder, and dried oregano to the skillet, stirring until the spinach has wilted.
Remove the skillet from the heat and fold in the cottage cheese until the mixture is creamy and well combined.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Generously fill each cooked pasta shell with the beef and cheese mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the grated parmesan cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the dish is heated through.