YOUR SOLIN GENERATED RECIPE
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells stuffed with a creamy spinach and herb-flecked ricotta filling, baked in a vibrant tomato sauce until bubbling and golden.
INGREDIENTS
3 whole jumbo pasta shells
0.25 cup part-skim ricotta cheese
1 cup frozen chopped spinach
1 large egg
1 oz shredded part-skim mozzarella cheese
1 tbsp grated parmesan cheese
0.5 cup marinara sauce
0.25 tsp garlic powder
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 according to package directions, then drain and set aside.
Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess moisture.
In a medium bowl, combine the ricotta cheese, squeezed spinach, egg, garlic powder, sea salt, and black pepper, mixing until well incorporated.
Spread half of the marinara sauce across the bottom of a small oven-safe baking dish.
Fill each cooked pasta shell generously with the ricotta and spinach 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.
Bake for 20 to 25 minutes until the cheese is melted and the edges of the sauce are bubbling.