YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and herb-infused cheese filling, baked in a vibrant marinara sauce until bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
0.5 cup low-fat cottage cheese
0.25 cup part-skim ricotta cheese
2 large egg whites
1 cup fresh spinach
2 tbsp parmesan cheese
1 oz shredded mozzarella cheese
0.5 cup no-sugar-added marinara sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
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 set aside to cool slightly.
Finely chop the fresh spinach and use a clean kitchen towel to squeeze out every drop of excess moisture to keep the filling thick.
In a medium mixing bowl, combine the low-fat cottage cheese, ricotta cheese, egg whites, parmesan, chopped spinach, sea salt, black pepper, garlic powder, and dried oregano.
Spread half of the no-sugar-added marinara sauce evenly across the bottom of a small baking dish.
Carefully stuff each cooked shell with a generous portion of the cheese and spinach mixture and place them open-side up in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle the shredded mozzarella cheese evenly on top.
Cover the dish tightly with foil and bake for 20 minutes to heat through.
Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and starting to brown.