YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Jumbo pasta shells baked with a creamy spinach and ricotta filling, nestled in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
4 large jumbo pasta shells
0.33 cup part-skim ricotta cheese
2 large egg whites
2 cup fresh baby spinach
0.25 cup shredded part-skim mozzarella cheese
0.5 cup marinara sauce
2 tbsp grated parmesan cheese
1 medium garlic clove
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the jumbo shells until al dente, usually about 1-2 minutes less than the package directions. Drain and set aside on parchment paper to prevent sticking.
Finely mince the garlic clove. In a non-stick skillet over medium heat, sauté the garlic and fresh baby spinach until the spinach is completely wilted. Remove from heat and squeeze out any excess moisture.
In a medium mixing bowl, combine the ricotta cheese, egg whites, sautéed spinach and garlic, dried oregano, sea salt, black pepper, and 1 tablespoon of the grated parmesan cheese. Stir until well combined.
Spread the marinara sauce evenly across the bottom of a small oven-safe baking dish.
Generously stuff each cooked shell with the spinach and ricotta mixture and place them open-side up in the baking dish on top of the sauce.
Sprinkle the shredded mozzarella and the remaining tablespoon of parmesan cheese over the top of the shells.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the sauce is bubbling.