YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and herb-flecked cheese filling, topped with a vibrant tomato sauce and melted mozzarella.
INGREDIENTS
3 whole jumbo pasta shells
0.5 cup part-skim ricotta cheese
0.5 cup low-fat cottage cheese
2 cup fresh baby spinach
1 large egg
0.25 cup marinara sauce
0.5 oz shredded mozzarella cheese
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
Place the baby spinach in a skillet over medium heat with a splash of water and cook until completely wilted.
Transfer the wilted spinach to a clean kitchen towel and squeeze out as much liquid as possible, then roughly chop.
In a medium bowl, combine the ricotta cheese, cottage cheese, egg, chopped spinach, sea salt, black pepper, and garlic powder until well mixed.
Spread half of the marinara sauce across the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the spinach and cheese mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle with shredded mozzarella and grated parmesan.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.