YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and herb-infused cheese filling, topped with a vibrant tomato sauce and melted mozzarella.
INGREDIENTS
3 jumbo pasta shells
0.75 cup low-fat cottage cheese
0.13 cup part-skim ricotta cheese
1 large egg
2 cups fresh spinach
0.5 cup marinara sauce
1 tbsp shredded mozzarella cheese
0.5 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
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 salted water according to package directions until al dente; drain and set aside to cool.
In a small skillet over medium heat, sauté the minced garlic and fresh spinach until the spinach is completely wilted.
Place the wilted spinach in a clean kitchen towel and squeeze out all excess moisture, then roughly chop.
In a medium bowl, combine the cottage cheese, ricotta, egg, chopped spinach, oregano, sea salt, and black pepper, mixing until smooth.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Stuff each cooked shell with a generous amount of the cheese and spinach mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle with shredded mozzarella and grated parmesan.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.