YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Stuffed Shells Baked Marinara
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
2 piece jumbo pasta shells
0.5 cup part-skim ricotta cheese
3 large egg whites
2 cup fresh spinach
0.5 cup marinara sauce
0.5 oz low-fat mozzarella cheese
1 tbsp grated parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
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, then drain and set aside to cool.
Place the fresh spinach in a skillet over medium heat with a splash of water and sauté until completely wilted.
Transfer the wilted spinach to a clean kitchen towel and squeeze out every drop of excess moisture, then finely chop.
In a medium mixing bowl, combine the chopped spinach, ricotta cheese, egg whites, garlic powder, oregano, sea salt, and black pepper, stirring until well incorporated.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Stuff each cooked pasta shell generously with the spinach and ricotta mixture and arrange them in the baking dish.
Spoon the remaining marinara sauce over the shells and sprinkle evenly with the mozzarella and parmesan cheeses.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the sauce is bubbling and the cheese is lightly browned.