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

Delight in these baked stuffed shells featuring a creamy blend of low‐fat ricotta, nutrient-packed spinach, and the subtle lift of egg whites, nestled inside tender jumbo pasta shells and bathed in a zesty marinara sauce. A comforting dish that pairs richness with freshness for a satisfying meal.

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NUTRITION

514kcal
Protein
36.3g
Fat
8.1g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (84g)

1/2 cup low-fat ricotta (125g)

1 cup cooked spinach (180g)

2 large egg whites (66g)

1/2 cup marinara sauce (125g)

1 tbsp grated Parmesan cheese (5g)

1 minced garlic clove

1/2 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, egg whites, minced garlic, and dried oregano. Stir until well incorporated.

  • 4

    Fill each cooked shell with the ricotta-spinach mixture and arrange them in the prepared baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the sauce bubbles and the tops are lightly golden.

  • 7

    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

Delight in these baked stuffed shells featuring a creamy blend of low‐fat ricotta, nutrient-packed spinach, and the subtle lift of egg whites, nestled inside tender jumbo pasta shells and bathed in a zesty marinara sauce. A comforting dish that pairs richness with freshness for a satisfying meal.

NUTRITION

514kcal
Protein
36.3g
Fat
8.1g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (84g)

1/2 cup low-fat ricotta (125g)

1 cup cooked spinach (180g)

2 large egg whites (66g)

1/2 cup marinara sauce (125g)

1 tbsp grated Parmesan cheese (5g)

1 minced garlic clove

1/2 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, egg whites, minced garlic, and dried oregano. Stir until well incorporated.

  • 4

    Fill each cooked shell with the ricotta-spinach mixture and arrange them in the prepared baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, then sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the sauce bubbles and the tops are lightly golden.

  • 7

    Remove from the oven and let cool slightly before serving.