Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting twist on a classic Italian dish with these baked stuffed shells filled with creamy ricotta, tender spinach, and a hint of egg, layered in rich marinara sauce and topped with melted mozzarella and a sprinkle of Parmesan. This dish brings together vibrant flavors and a satisfying texture, perfect for a balanced dinner.

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NUTRITION

511kcal
Protein
40.3g
Fat
20.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1.4 oz dry Jumbo Pasta Shells (~40g)

1/3 cup part-skim Ricotta Cheese (~80g)

Additional 2 tbsp Ricotta Cheese (~30g)

1 cup chopped Fresh Spinach

1 large Egg (Whole)

1 large Egg White

1/2 cup Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water until just al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the ricotta cheese, additional ricotta, chopped spinach, whole egg, and egg white. Season lightly with salt and pepper if desired.

  • 4

    Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish, then arrange the stuffed shells in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells.

  • 7

    Sprinkle shredded mozzarella and grated Parmesan cheese on top.

  • 8

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

  • 9

    Let stand for a few minutes before serving.

Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting twist on a classic Italian dish with these baked stuffed shells filled with creamy ricotta, tender spinach, and a hint of egg, layered in rich marinara sauce and topped with melted mozzarella and a sprinkle of Parmesan. This dish brings together vibrant flavors and a satisfying texture, perfect for a balanced dinner.

NUTRITION

511kcal
Protein
40.3g
Fat
20.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1.4 oz dry Jumbo Pasta Shells (~40g)

1/3 cup part-skim Ricotta Cheese (~80g)

Additional 2 tbsp Ricotta Cheese (~30g)

1 cup chopped Fresh Spinach

1 large Egg (Whole)

1 large Egg White

1/2 cup Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water until just al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the ricotta cheese, additional ricotta, chopped spinach, whole egg, and egg white. Season lightly with salt and pepper if desired.

  • 4

    Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish, then arrange the stuffed shells in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells.

  • 7

    Sprinkle shredded mozzarella and grated Parmesan cheese on top.

  • 8

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

  • 9

    Let stand for a few minutes before serving.