Baked Creamy Ricotta and Spinach Stuffed Shells

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

Baked Creamy Ricotta and Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Ricotta and Spinach Stuffed Shells

Enjoy a comforting dish of jumbo pasta shells filled with a light, creamy ricotta and spinach mixture. This baked classic combines tender pasta with a savory blend of ricotta, fresh spinach, and a hint of egg white, all topped with a tangy marinara sauce and a sprinkle of Parmesan cheese for a burst of flavor. Perfect for a balanced lunch or dinner, it provides a satisfying meal with a refined, home-cooked charm.

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NUTRITION

536kcal
Protein
33.5g
Fat
15g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

4 oz equivalent Jumbo Pasta Shells

0.75 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 large Egg White

0.5 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the low-fat ricotta cheese, fresh spinach (chopped), and egg white until well combined.

  • 4

    Stuff each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce in the bottom of a baking dish, arrange the stuffed shells on top, and then pour the remaining marinara sauce evenly over them.

  • 6

    Sprinkle the grated Parmesan cheese over the sauce.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil during the last 5 minutes to allow the cheese to lightly brown.

  • 8

    Serve warm and enjoy your comforting baked stuffed shells.

Baked Creamy Ricotta and Spinach Stuffed Shells

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

Baked Creamy Ricotta and Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Ricotta and Spinach Stuffed Shells

Enjoy a comforting dish of jumbo pasta shells filled with a light, creamy ricotta and spinach mixture. This baked classic combines tender pasta with a savory blend of ricotta, fresh spinach, and a hint of egg white, all topped with a tangy marinara sauce and a sprinkle of Parmesan cheese for a burst of flavor. Perfect for a balanced lunch or dinner, it provides a satisfying meal with a refined, home-cooked charm.

NUTRITION

536kcal
Protein
33.5g
Fat
15g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

4 oz equivalent Jumbo Pasta Shells

0.75 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 large Egg White

0.5 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the low-fat ricotta cheese, fresh spinach (chopped), and egg white until well combined.

  • 4

    Stuff each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce in the bottom of a baking dish, arrange the stuffed shells on top, and then pour the remaining marinara sauce evenly over them.

  • 6

    Sprinkle the grated Parmesan cheese over the sauce.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil during the last 5 minutes to allow the cheese to lightly brown.

  • 8

    Serve warm and enjoy your comforting baked stuffed shells.