YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy herb-infused ricotta and spinach mixture, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
3 whole jumbo pasta shells
0.5 cup part-skim ricotta cheese
2 large egg whites
1 cup cooked spinach
0.5 cup no-sugar-added marinara sauce
0.25 cup shredded part-skim mozzarella cheese
2 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and rinse with cool water to prevent sticking.
Ensure the cooked spinach is thoroughly squeezed dry of all excess moisture, then finely chop it.
In a medium mixing bowl, combine the ricotta cheese, egg whites, chopped spinach, minced garlic, dried oregano, sea salt, and black pepper until well incorporated.
Spread half of the marinara sauce across the bottom of a small baking dish.
Fill each cooked shell generously with the spinach-ricotta mixture and place them open-side up in the baking dish.
Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and grated parmesan cheese.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly browned on top.