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
4 whole jumbo pasta shells
0.5 cup part-skim ricotta cheese
2 large egg whites
1 cup frozen chopped spinach
0.5 cup low-fat shredded mozzarella cheese
0.5 cup marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool slightly.
Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove as much moisture as possible.
In a medium mixing bowl, combine the ricotta cheese, egg whites, squeezed spinach, sea salt, black pepper, and garlic powder 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-ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.