Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting bowl of baked pasta shells stuffed with a creamy blend of ricotta, fresh spinach, and a hint of garlic and herbs. Topped with melty part-skim mozzarella and a sprinkle of Parmesan, this dish offers a satisfying mix of textures and flavors that hits the spot for a wholesome meal.

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NUTRITION

476kcal
Protein
39g
Fat
11.9g
Carbs
49.0g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (80g cooked)

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Cooked Spinach (180g)

1 Egg White (33g)

1/4 cup Shredded Part-Skim Mozzarella (28g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Minced Garlic

1/4 cup Finely Chopped Onion (40g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the ricotta cheese, cooked spinach, egg white, minced garlic, and chopped onion. Season with a pinch of salt and pepper.

  • 4

    Stuff each cooked shell with the creamy spinach mixture, ensuring an even distribution.

  • 5

    Place the stuffed shells in a baking dish, then sprinkle shredded mozzarella and grated Parmesan evenly over the top.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting bowl of baked pasta shells stuffed with a creamy blend of ricotta, fresh spinach, and a hint of garlic and herbs. Topped with melty part-skim mozzarella and a sprinkle of Parmesan, this dish offers a satisfying mix of textures and flavors that hits the spot for a wholesome meal.

NUTRITION

476kcal
Protein
39g
Fat
11.9g
Carbs
49.0g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (80g cooked)

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Cooked Spinach (180g)

1 Egg White (33g)

1/4 cup Shredded Part-Skim Mozzarella (28g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Minced Garlic

1/4 cup Finely Chopped Onion (40g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the ricotta cheese, cooked spinach, egg white, minced garlic, and chopped onion. Season with a pinch of salt and pepper.

  • 4

    Stuff each cooked shell with the creamy spinach mixture, ensuring an even distribution.

  • 5

    Place the stuffed shells in a baking dish, then sprinkle shredded mozzarella and grated Parmesan evenly over the top.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm.