Healthy Baked Spinach Ricotta Stuffed Shells

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

Healthy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach Ricotta Stuffed Shells

Enjoy these tender whole-wheat pasta shells filled with a flavorful blend of velvety part-skim ricotta, fresh spinach, and a hint of marinara, all topped with a light sprinkle of low-fat mozzarella and parmesan. This dish offers a harmonious balance of creamy texture, vibrant color, and heartwarming taste that's perfect for a nutritious meal any time of day.

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NUTRITION

544kcal
Protein
44.9g
Fat
15.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces whole-wheat pasta shells (cooked, ~113g)

3/4 cup part-skim ricotta cheese (~170g)

1 cup fresh chopped spinach (~30g)

1/2 cup marinara sauce (~125g)

1/4 cup low-fat mozzarella cheese, shredded (~28g)

1 tablespoon grated parmesan cheese (~5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole-wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and marinara sauce until well blended.

  • 4

    Gently fold in the cooked pasta shells ensuring each shell is coated with the ricotta and spinach mixture.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Sprinkle the shredded low-fat mozzarella evenly over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the cheese melts and begins to turn golden.

  • 7

    Remove from the oven and top with a light sprinkle of grated parmesan cheese before serving.

Healthy Baked Spinach Ricotta Stuffed Shells

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

Healthy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach Ricotta Stuffed Shells

Enjoy these tender whole-wheat pasta shells filled with a flavorful blend of velvety part-skim ricotta, fresh spinach, and a hint of marinara, all topped with a light sprinkle of low-fat mozzarella and parmesan. This dish offers a harmonious balance of creamy texture, vibrant color, and heartwarming taste that's perfect for a nutritious meal any time of day.

NUTRITION

544kcal
Protein
44.9g
Fat
15.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces whole-wheat pasta shells (cooked, ~113g)

3/4 cup part-skim ricotta cheese (~170g)

1 cup fresh chopped spinach (~30g)

1/2 cup marinara sauce (~125g)

1/4 cup low-fat mozzarella cheese, shredded (~28g)

1 tablespoon grated parmesan cheese (~5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole-wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and marinara sauce until well blended.

  • 4

    Gently fold in the cooked pasta shells ensuring each shell is coated with the ricotta and spinach mixture.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Sprinkle the shredded low-fat mozzarella evenly over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the cheese melts and begins to turn golden.

  • 7

    Remove from the oven and top with a light sprinkle of grated parmesan cheese before serving.