YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Pasta Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in a bright marinara sauce until the edges are perfectly golden and bubbly.
INGREDIENTS
5 whole jumbo pasta shells
0.6 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 cup cooked chopped spinach
0.25 cup marinara sauce
1 tbsp grated parmesan cheese
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 and prepare a small baking dish.
Boil the jumbo pasta shells in a large pot of salted water according to package directions until al dente, then drain and set aside to cool.
Place the cooked chopped spinach in a clean kitchen towel and squeeze firmly to remove every drop of excess moisture.
In a medium mixing bowl, combine the squeezed spinach, ricotta cheese, liquid egg whites, minced garlic, sea salt, black pepper, and dried oregano.
Spread two tablespoons of the marinara sauce across the bottom of your baking dish to prevent sticking.
Carefully stuff each cooked shell with a generous amount of the spinach and ricotta mixture and arrange them in the dish.
Spoon the remaining marinara sauce over the center of the shells and sprinkle evenly with grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the filling is set and the cheese is lightly browned.