Name: Baked Creamy Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 jumbo pasta shells (75g total, cooked); 1/2 cup part-skim ricotta cheese (124g); 1 cup fresh spinach (30g); 1 egg white (33g); 1/2 cup marinara sauce (125g); 1/4 cup shredded part-skim mozzarella (28g); 1 clove garlic; Salt and pepper to taste

Baked Creamy Spinach Ricotta Stuffed Shells

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

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of baked jumbo pasta shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and a hint of egg white for extra protein. Topped with a light layer of marinara and melted mozzarella, every bite offers a delightful balance of flavors and textures.

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NUTRITION

Protein

32.2g

Fat

18.7g

Carbs

44.3g

SERVINGS

1 serving

INGREDIENTS

3 jumbo pasta shells (75g total, cooked)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach (30g)

1 egg white (33g)

1/2 cup marinara sauce (125g)

1/4 cup shredded part-skim mozzarella (28g)

1 clove garlic

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. Drain and set aside to cool slightly.
3
In a bowl, mix together the ricotta cheese, fresh spinach, egg white, and minced garlic. Season with salt and pepper.
4
Stuff each cooked shell generously with the ricotta-spinach mixture and lay them in a lightly greased baking dish.
5
Pour the marinara sauce evenly over the shells and sprinkle shredded mozzarella on top.
6
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
7
Allow the dish to cool for a few minutes before serving to let the flavors meld together.