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 the rich flavors of creamy ricotta combined with fresh spinach, tucked inside tender jumbo pasta shells and baked with a light tomato marinara. This comforting dish offers a balanced mix of protein and carbs, making it a wholesome meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

556kcal
Protein
35g
Fat
15.1g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

50g Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 Egg White

1 cup Fresh Spinach

1/4 cup Shredded Part-Skim Mozzarella

1/2 cup Tomato Marinara Sauce

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg white, garlic powder, salt, and pepper. Stir in the fresh spinach until evenly distributed.

  • 4

    Carefully fill each shell with the ricotta and spinach mixture.

  • 5

    Pour half of the tomato marinara sauce into a lightly greased baking dish. Arrange the stuffed shells in the dish and then pour the remaining marinara sauce over the top.

  • 6

    Sprinkle the shredded mozzarella and grated Parmesan evenly over the shells.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.

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 the rich flavors of creamy ricotta combined with fresh spinach, tucked inside tender jumbo pasta shells and baked with a light tomato marinara. This comforting dish offers a balanced mix of protein and carbs, making it a wholesome meal perfect for any time of day.

NUTRITION

556kcal
Protein
35g
Fat
15.1g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

50g Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 Egg White

1 cup Fresh Spinach

1/4 cup Shredded Part-Skim Mozzarella

1/2 cup Tomato Marinara Sauce

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg white, garlic powder, salt, and pepper. Stir in the fresh spinach until evenly distributed.

  • 4

    Carefully fill each shell with the ricotta and spinach mixture.

  • 5

    Pour half of the tomato marinara sauce into a lightly greased baking dish. Arrange the stuffed shells in the dish and then pour the remaining marinara sauce over the top.

  • 6

    Sprinkle the shredded mozzarella and grated Parmesan evenly over the shells.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.