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 warm, comforting dish featuring tender whole wheat pasta shells filled with a luscious blend of low‐fat ricotta, fresh spinach, and a touch of egg whites. Baked with a light marinara sauce and sprinkled with a modest amount of part-skim mozzarella, this dish beautifully balances a creamy texture with a hint of tang, making it perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
36.4g
Fat
15.7g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

40 grams Whole Wheat Jumbo Pasta Shells

125 grams Low-Fat Ricotta Cheese

30 grams Fresh Spinach

28 grams Part-Skim Mozzarella Cheese, shredded

82 grams Marinara Sauce

2 Egg Whites

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Cook the whole wheat pasta shells in boiling water according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, and fresh spinach. Stir until evenly mixed. Season lightly with salt and pepper if desired.

  • 4

    Fill each cooked pasta shell with a spoonful of the ricotta-spinach mixture and arrange them in a single layer in the baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered.

  • 6

    Sprinkle the shredded part-skim mozzarella cheese on top.

  • 7

    Bake in the preheated oven for 18-20 minutes or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and allow to 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 a warm, comforting dish featuring tender whole wheat pasta shells filled with a luscious blend of low‐fat ricotta, fresh spinach, and a touch of egg whites. Baked with a light marinara sauce and sprinkled with a modest amount of part-skim mozzarella, this dish beautifully balances a creamy texture with a hint of tang, making it perfect for any meal of the day.

NUTRITION

496kcal
Protein
36.4g
Fat
15.7g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

40 grams Whole Wheat Jumbo Pasta Shells

125 grams Low-Fat Ricotta Cheese

30 grams Fresh Spinach

28 grams Part-Skim Mozzarella Cheese, shredded

82 grams Marinara Sauce

2 Egg Whites

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Cook the whole wheat pasta shells in boiling water according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, and fresh spinach. Stir until evenly mixed. Season lightly with salt and pepper if desired.

  • 4

    Fill each cooked pasta shell with a spoonful of the ricotta-spinach mixture and arrange them in a single layer in the baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered.

  • 6

    Sprinkle the shredded part-skim mozzarella cheese on top.

  • 7

    Bake in the preheated oven for 18-20 minutes or until the cheese is melted and bubbly.

  • 8

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