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 comforting bowl of baked pasta shells filled with a luscious blend of part-skim ricotta, fresh spinach, and lightly blended whole egg & egg white, all baked in a savory marinara sauce and topped with a sprinkle of parmesan. A balanced mix of rich, creamy textures and a hint of herbaceous notes makes every bite satisfying and wholesome.

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NUTRITION

524kcal
Protein
33.3g
Fat
24g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 whole wheat jumbo pasta shells (80g total)

1/2 cup part-skim ricotta cheese (125g)

1 cup fresh spinach (30g)

1 whole egg

1 large egg white

1/2 cup marinara sauce (125g)

1 tbsp grated parmesan cheese

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PREPARATION

  • 1

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

  • 2

    Cook the whole wheat pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a medium bowl, mix the ricotta cheese, fresh spinach, whole egg, and egg white until well combined. Season with a pinch of salt and pepper.

  • 4

    Gently spoon the ricotta-spinach mixture into each cooked pasta shell ensuring they are well filled.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce over the shells, then sprinkle grated parmesan cheese on top.

  • 7

    Bake for 20-25 minutes, or until the sauce is bubbly and the pasta edges begin to crisp.

  • 8

    Allow the dish to cool slightly before serving to enjoy the creamy, savory flavors.

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 comforting bowl of baked pasta shells filled with a luscious blend of part-skim ricotta, fresh spinach, and lightly blended whole egg & egg white, all baked in a savory marinara sauce and topped with a sprinkle of parmesan. A balanced mix of rich, creamy textures and a hint of herbaceous notes makes every bite satisfying and wholesome.

NUTRITION

524kcal
Protein
33.3g
Fat
24g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 whole wheat jumbo pasta shells (80g total)

1/2 cup part-skim ricotta cheese (125g)

1 cup fresh spinach (30g)

1 whole egg

1 large egg white

1/2 cup marinara sauce (125g)

1 tbsp grated parmesan cheese

PREPARATION

  • 1

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

  • 2

    Cook the whole wheat pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a medium bowl, mix the ricotta cheese, fresh spinach, whole egg, and egg white until well combined. Season with a pinch of salt and pepper.

  • 4

    Gently spoon the ricotta-spinach mixture into each cooked pasta shell ensuring they are well filled.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce over the shells, then sprinkle grated parmesan cheese on top.

  • 7

    Bake for 20-25 minutes, or until the sauce is bubbly and the pasta edges begin to crisp.

  • 8

    Allow the dish to cool slightly before serving to enjoy the creamy, savory flavors.