Baked Creamy Spinach Ricotta Shells

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

Baked Creamy Spinach Ricotta Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Shells

Enjoy a comforting blend of whole wheat pasta shells enveloped in a creamy low-fat ricotta and spinach sauce, accented with lean chicken and a hint of egg whites for extra protein. Baked to perfection and finished with a sprinkle of parmesan, this dish offers a balanced and hearty meal that's both satisfying and nutritious.

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NUTRITION

478kcal
Protein
41.3g
Fat
12.4g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells (140g)

1/2 cup low-fat ricotta cheese (124g)

1 cup fresh spinach (30g)

2 egg whites (66g)

2 oz diced cooked chicken breast (56g)

1 tbsp grated parmesan cheese (5g)

1/2 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the low-fat ricotta cheese, egg whites, garlic powder, salt, and pepper. Mix until smooth.

  • 3

    Fold in the fresh spinach and diced chicken breast into the ricotta mixture.

  • 4

    Gently stir in the cooked whole wheat pasta shells until all components are well incorporated.

  • 5

    Transfer the mixture to a lightly greased baking dish, spreading it out evenly.

  • 6

    Sprinkle the grated parmesan cheese on top for a flavorful finish.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the top is slightly golden.

  • 8

    Allow the dish to rest for a few minutes before serving. Enjoy your balanced and protein-packed meal!

Baked Creamy Spinach Ricotta Shells

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

Baked Creamy Spinach Ricotta Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Shells

Enjoy a comforting blend of whole wheat pasta shells enveloped in a creamy low-fat ricotta and spinach sauce, accented with lean chicken and a hint of egg whites for extra protein. Baked to perfection and finished with a sprinkle of parmesan, this dish offers a balanced and hearty meal that's both satisfying and nutritious.

NUTRITION

478kcal
Protein
41.3g
Fat
12.4g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells (140g)

1/2 cup low-fat ricotta cheese (124g)

1 cup fresh spinach (30g)

2 egg whites (66g)

2 oz diced cooked chicken breast (56g)

1 tbsp grated parmesan cheese (5g)

1/2 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the low-fat ricotta cheese, egg whites, garlic powder, salt, and pepper. Mix until smooth.

  • 3

    Fold in the fresh spinach and diced chicken breast into the ricotta mixture.

  • 4

    Gently stir in the cooked whole wheat pasta shells until all components are well incorporated.

  • 5

    Transfer the mixture to a lightly greased baking dish, spreading it out evenly.

  • 6

    Sprinkle the grated parmesan cheese on top for a flavorful finish.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the top is slightly golden.

  • 8

    Allow the dish to rest for a few minutes before serving. Enjoy your balanced and protein-packed meal!