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

A comforting, nutritious bowl of jumbo shells filled with a creamy blend of part-skim ricotta, vibrant spinach, and egg whites, all bathed in a light tomato sauce and sprinkled with Parmesan. This dish pairs delicate textures with a burst of savory flavor, perfect for a satisfying and wholesome meal.

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NUTRITION

478kcal
Protein
32g
Fat
12.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Jumbo Pasta Shells (approx. 56g)

1/3 cup Part-Skim Ricotta Cheese (approx. 82g)

2 large Egg Whites (approx. 66g total)

1 cup cooked Fresh Spinach (approx. 180g)

1/2 cup Marinara Sauce (approx. 125g)

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a mixing bowl, combine the ricotta cheese, egg whites, cooked spinach, salt, and pepper. Mix until smooth and well incorporated.

  • 4

    Carefully fill each cooked pasta shell with the creamy ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce in a baking dish and arrange the filled shells on top.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the cheese is slightly golden.

  • 8

    Remove from the oven and let cool slightly 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

A comforting, nutritious bowl of jumbo shells filled with a creamy blend of part-skim ricotta, vibrant spinach, and egg whites, all bathed in a light tomato sauce and sprinkled with Parmesan. This dish pairs delicate textures with a burst of savory flavor, perfect for a satisfying and wholesome meal.

NUTRITION

478kcal
Protein
32g
Fat
12.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Jumbo Pasta Shells (approx. 56g)

1/3 cup Part-Skim Ricotta Cheese (approx. 82g)

2 large Egg Whites (approx. 66g total)

1 cup cooked Fresh Spinach (approx. 180g)

1/2 cup Marinara Sauce (approx. 125g)

1 tbsp Grated Parmesan Cheese

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, then drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, egg whites, cooked spinach, salt, and pepper. Mix until smooth and well incorporated.

  • 4

    Carefully fill each cooked pasta shell with the creamy ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce in a baking dish and arrange the filled shells on top.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the cheese is slightly golden.

  • 8

    Remove from the oven and let cool slightly before serving.