Creamy Spinach Ricotta Stuffed Shells

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

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Enjoy these tender jumbo pasta shells filled with a velvety blend of low‐fat ricotta, fresh spinach, and a boost of protein from extra egg whites and Greek yogurt. Topped with a light tomato sauce and a sprinkle of parmesan, this dish offers a comforting, creamy texture and a burst of flavor in every bite.

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NUTRITION

371kcal
Protein
31g
Fat
14.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

100g whole wheat jumbo pasta shells (cooked)

1/2 cup low-fat ricotta cheese

1 cup fresh baby spinach

1/4 cup tomato sauce

2 egg whites

1/4 cup nonfat Greek yogurt

1/8 cup grated Parmesan cheese

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo shells in boiling salted water according to the package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, nonfat Greek yogurt, and a pinch of salt and pepper. Stir in the fresh baby spinach gently.

  • 4

    Lightly coat a baking dish with olive oil and spread a thin layer of tomato sauce on the bottom.

  • 5

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

  • 6

    Pour the remaining tomato sauce evenly over the stuffed shells and sprinkle grated Parmesan cheese on top.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Creamy Spinach Ricotta Stuffed Shells

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

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Enjoy these tender jumbo pasta shells filled with a velvety blend of low‐fat ricotta, fresh spinach, and a boost of protein from extra egg whites and Greek yogurt. Topped with a light tomato sauce and a sprinkle of parmesan, this dish offers a comforting, creamy texture and a burst of flavor in every bite.

NUTRITION

371kcal
Protein
31g
Fat
14.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

100g whole wheat jumbo pasta shells (cooked)

1/2 cup low-fat ricotta cheese

1 cup fresh baby spinach

1/4 cup tomato sauce

2 egg whites

1/4 cup nonfat Greek yogurt

1/8 cup grated Parmesan cheese

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo shells in boiling salted water according to the package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, nonfat Greek yogurt, and a pinch of salt and pepper. Stir in the fresh baby spinach gently.

  • 4

    Lightly coat a baking dish with olive oil and spread a thin layer of tomato sauce on the bottom.

  • 5

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

  • 6

    Pour the remaining tomato sauce evenly over the stuffed shells and sprinkle grated Parmesan cheese on top.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.