YOUR SOLIN GENERATED RECIPE
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 bubbling and golden.
INGREDIENTS
4 whole jumbo pasta shells
0.5 cup part-skim ricotta cheese
0.25 cup egg whites
1 cup fresh spinach
0.5 cup marinara sauce
0.25 cup shredded part-skim mozzarella cheese
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
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 until al dente, then drain and set aside to cool slightly.
Steam the fresh spinach in a skillet with a splash of water until completely wilted, then squeeze out all excess liquid using a clean kitchen towel and finely chop.
In a medium bowl, combine the ricotta cheese, egg whites, chopped spinach, sea salt, black pepper, garlic powder, and dried oregano, stirring until well incorporated.
Spread roughly half of the marinara sauce across the bottom of a small oven-safe baking dish.
Generously stuff each cooked pasta shell with the spinach and ricotta mixture and arrange them side-by-side in the prepared baking dish.
Top the shells with the remaining marinara sauce, then sprinkle evenly with the shredded mozzarella and grated parmesan cheese.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the sauce is bubbling and the cheese is lightly browned.