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 these baked pasta shells filled with a creamy mixture of ricotta, spinach, and egg whites, all complemented by a tangy tomato sauce and a sprinkle of Parmesan. This dish brings a satisfying balance of flavors and a comforting, warm finish—perfect for any meal time.

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NUTRITION

549kcal
Protein
37.5g
Fat
17.8g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

100g cooked Jumbo Pasta Shells

1/2 cup part-skim Ricotta Cheese (124g)

1/2 cup cooked Frozen Spinach (90g)

3 large Egg Whites (~100g)

1/2 cup Tomato Sauce (125g)

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the ricotta cheese, cooked spinach, egg whites, minced garlic, salt, and pepper. Mix well until fully incorporated.

  • 4

    Gently fold in the cooked pasta shells, ensuring they are evenly coated with the creamy mixture.

  • 5

    Spread half of the tomato sauce in the bottom of a baking dish. Arrange the stuffed shells over the sauce.

  • 6

    Top the shells with the remaining tomato sauce, drizzle olive oil over them, and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is hot and bubbly, and the cheese is slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving. Enjoy your hearty, nutritious meal!

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 these baked pasta shells filled with a creamy mixture of ricotta, spinach, and egg whites, all complemented by a tangy tomato sauce and a sprinkle of Parmesan. This dish brings a satisfying balance of flavors and a comforting, warm finish—perfect for any meal time.

NUTRITION

549kcal
Protein
37.5g
Fat
17.8g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

100g cooked Jumbo Pasta Shells

1/2 cup part-skim Ricotta Cheese (124g)

1/2 cup cooked Frozen Spinach (90g)

3 large Egg Whites (~100g)

1/2 cup Tomato Sauce (125g)

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the ricotta cheese, cooked spinach, egg whites, minced garlic, salt, and pepper. Mix well until fully incorporated.

  • 4

    Gently fold in the cooked pasta shells, ensuring they are evenly coated with the creamy mixture.

  • 5

    Spread half of the tomato sauce in the bottom of a baking dish. Arrange the stuffed shells over the sauce.

  • 6

    Top the shells with the remaining tomato sauce, drizzle olive oil over them, and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is hot and bubbly, and the cheese is slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving. Enjoy your hearty, nutritious meal!