YOUR SOLIN GENERATED RECIPE
Baked Spinach Ricotta Stuffed Shells
Large pasta shells stuffed with a creamy spinach and herb-infused ricotta blend, baked in a vibrant marinara sauce until the cheese is bubbly and golden.
INGREDIENTS
3 whole jumbo pasta shells
0.25 cup low-fat ricotta cheese
0.25 cup non-fat plain Greek yogurt
1 cup chopped frozen spinach
0.5 large egg
0.5 cup marinara sauce
0.25 oz shredded mozzarella cheese
0.5 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 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, Greek yogurt, squeezed spinach, egg, garlic powder, oregano, sea salt, and black pepper until smooth.
Spread half of the marinara sauce evenly across the bottom of a small baking dish.
Stuff each cooked pasta shell generously with the spinach and cheese mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the shells and sprinkle evenly with shredded mozzarella and grated parmesan.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.