YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and herb-infused cheese blend, baked in a vibrant marinara sauce until the mozzarella is bubbly and golden.
INGREDIENTS
2 large jumbo pasta shells
1 cup low-fat cottage cheese
0.25 cup part-skim ricotta cheese
1 cup fresh baby spinach
0.5 cup marinara sauce
1 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 oven-safe baking dish.
Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside to cool.
Place the low-fat cottage cheese into a blender and process until completely smooth and creamy.
In a medium bowl, stir together the blended cottage cheese, ricotta, finely chopped spinach, garlic powder, oregano, sea salt, and black pepper.
Spread roughly half of the marinara sauce over the bottom of the prepared baking dish.
Stuff each cooked shell generously with the cheese and spinach mixture and place them open-side up in the dish.
Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and parmesan cheese.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5 minutes until the cheese is melted and bubbling.