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
3 whole jumbo pasta shells
0.75 cup part-skim ricotta cheese
0.25 cup liquid egg whites
2 cup fresh baby spinach
0.5 cup organic marinara sauce
0.5 oz part-skim mozzarella cheese
1 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 and lightly grease a small baking dish with olive oil.
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool.
In a small skillet, sauté the fresh baby spinach and minced garlic until the spinach is fully wilted.
Transfer the spinach to a clean kitchen towel and squeeze out all excess moisture before finely chopping it.
In a medium mixing bowl, combine the ricotta cheese, liquid egg whites, chopped spinach, oregano, sea salt, and black pepper, stirring until smooth.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Fill each cooked shell generously with the ricotta and spinach mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and grated parmesan.
Bake for 20-25 minutes until the sauce is bubbling and the cheese has melted into a light golden crust.