Baked Whole Wheat Stuffed Shells with Creamy Spinach Ricotta

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

Baked Whole Wheat Stuffed Shells with Creamy Spinach Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Whole Wheat Stuffed Shells with Creamy Spinach Ricotta

Enjoy a comforting and nutritious dish featuring tender whole wheat shells generously filled with a creamy blend of part-skim ricotta, vibrant spinach, and a hint of egg, all topped with a delicate sprinkle of parmesan and melted mozzarella. This baked delight balances hearty texture with a light, comforting flavor perfect for dinner.

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NUTRITION

549kcal
Protein
37g
Fat
19.9g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 Large Egg

1 tbsp Grated Parmesan Cheese

1 oz Low-Fat Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, fresh chopped spinach, beaten egg, and grated Parmesan cheese. Mix until well combined.

  • 4

    Gently fold in the cooked pasta shells into the ricotta mixture ensuring each shell is coated with the creamy filling.

  • 5

    Transfer the stuffed shells into a lightly greased baking dish, spreading them in a single layer.

  • 6

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.

Baked Whole Wheat Stuffed Shells with Creamy Spinach Ricotta

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

Baked Whole Wheat Stuffed Shells with Creamy Spinach Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Whole Wheat Stuffed Shells with Creamy Spinach Ricotta

Enjoy a comforting and nutritious dish featuring tender whole wheat shells generously filled with a creamy blend of part-skim ricotta, vibrant spinach, and a hint of egg, all topped with a delicate sprinkle of parmesan and melted mozzarella. This baked delight balances hearty texture with a light, comforting flavor perfect for dinner.

NUTRITION

549kcal
Protein
37g
Fat
19.9g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 Large Egg

1 tbsp Grated Parmesan Cheese

1 oz Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, fresh chopped spinach, beaten egg, and grated Parmesan cheese. Mix until well combined.

  • 4

    Gently fold in the cooked pasta shells into the ricotta mixture ensuring each shell is coated with the creamy filling.

  • 5

    Transfer the stuffed shells into a lightly greased baking dish, spreading them in a single layer.

  • 6

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.