Protein-Packed Ricotta Spinach Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Ricotta Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Stuffed Shells

Enjoy these hearty stuffed shells filled with a creamy ricotta and spinach mixture, enhanced with a touch of egg white and a sprinkle of melted low-fat mozzarella. This dish balances tender pasta with a nutritious filling and a simple marinara sauce, perfect for a satisfying meal at any time of the day.

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NUTRITION

543kcal
Protein
36.4g
Fat
14.2g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (approx. 100g)

1/2 cup part-skim ricotta (124g)

1 cup cooked spinach (180g)

1 egg white (33g)

1/4 cup low-fat mozzarella (28g)

1/2 cup marinara sauce (125g)

1/2 teaspoon garlic powder

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil the jumbo pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, egg white, garlic powder, salt, and pepper. Stir until well blended.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 6

    Arrange the stuffed shells in the dish and spoon the remaining marinara sauce evenly over the top.

  • 7

    Sprinkle the low-fat mozzarella cheese over the shells.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 9

    Let cool slightly before serving.

Protein-Packed Ricotta Spinach Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Ricotta Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Stuffed Shells

Enjoy these hearty stuffed shells filled with a creamy ricotta and spinach mixture, enhanced with a touch of egg white and a sprinkle of melted low-fat mozzarella. This dish balances tender pasta with a nutritious filling and a simple marinara sauce, perfect for a satisfying meal at any time of the day.

NUTRITION

543kcal
Protein
36.4g
Fat
14.2g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (approx. 100g)

1/2 cup part-skim ricotta (124g)

1 cup cooked spinach (180g)

1 egg white (33g)

1/4 cup low-fat mozzarella (28g)

1/2 cup marinara sauce (125g)

1/2 teaspoon garlic powder

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil the jumbo pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, egg white, garlic powder, salt, and pepper. Stir until well blended.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 6

    Arrange the stuffed shells in the dish and spoon the remaining marinara sauce evenly over the top.

  • 7

    Sprinkle the low-fat mozzarella cheese over the shells.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

  • 9

    Let cool slightly before serving.