YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy, garlic-infused spinach and ricotta filling, baked until the mozzarella topping is bubbly and golden.
INGREDIENTS
4 whole jumbo pasta shells
0.5 cup part-skim ricotta cheese
2 large egg whites
1 cup fresh baby spinach
0.25 cup shredded low-fat mozzarella cheese
1 tbsp grated parmesan cheese
0.5 cup marinara sauce
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).
Boil the jumbo pasta shells in a large pot of salted water for 2 minutes less than the package directions until al dente, then drain and set aside to cool.
Finely chop the fresh baby spinach and mince the garlic clove.
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 evenly across the bottom of a small oven-safe baking dish.
Carefully stuff each cooked pasta shell with a generous portion of the spinach and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle with 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 5 to 10 minutes until the cheese is melted and the edges are slightly browned.