YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
1.5 oz Jumbo pasta shells
0.5 cup Low-fat ricotta cheese
0.25 cup Non-fat Greek yogurt
0.25 cup Egg whites
1 cup Frozen spinach
0.5 cup Marinara sauce
0.5 oz Part-skim mozzarella cheese
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 and lightly grease a small baking dish with olive oil spray.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, removing them about 2 minutes before the package directions suggest.
Drain the shells and rinse them immediately with cold water to stop the cooking and prevent them from sticking together.
Thaw the frozen spinach completely and squeeze out all excess moisture using a clean kitchen towel or several layers of paper towels.
In a medium mixing bowl, stir together the ricotta cheese, Greek yogurt, egg whites, squeezed spinach, garlic powder, oregano, salt, pepper, and half of the parmesan cheese.
Spread 0.25 cup of the marinara sauce evenly across the bottom of the prepared baking dish.
Fill each cooked shell with a generous tablespoon of the spinach-ricotta mixture and arrange them snugly in the baking dish.
Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the shredded mozzarella and the remaining parmesan.
Cover the dish tightly with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the cheese on top is lightly browned and melted.