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 comforting baked shells filled with a creamy spinach and ricotta mixture, topped with a light tomato sauce and a sprinkle of melted mozzarella. Perfect for a cozy lunch or dinner, the dish brings together a harmonious blend of flavors and textures with a balanced nutritional profile.

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NUTRITION

490kcal
Protein
31.7g
Fat
16.7g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup shredded Part-Skim Mozzarella Cheese

1 large Egg White

1/2 cup Tomato Sauce, No Sugar Added

1 clove Garlic, minced

Salt and Pepper to taste

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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, then drain and set aside.

  • 3

    In a medium bowl, combine the ricotta cheese, fresh spinach, egg white, minced garlic, salt, and pepper. Mix until evenly incorporated.

  • 4

    Coat each pasta shell with the ricotta and spinach mixture, then arrange them in a baking dish in a single layer.

  • 5

    Pour the tomato sauce evenly over the stuffed shells.

  • 6

    Top the shells with shredded mozzarella cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your creamy, nutritious stuffed shells!

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 comforting baked shells filled with a creamy spinach and ricotta mixture, topped with a light tomato sauce and a sprinkle of melted mozzarella. Perfect for a cozy lunch or dinner, the dish brings together a harmonious blend of flavors and textures with a balanced nutritional profile.

NUTRITION

490kcal
Protein
31.7g
Fat
16.7g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup shredded Part-Skim Mozzarella Cheese

1 large Egg White

1/2 cup Tomato Sauce, No Sugar Added

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the ricotta cheese, fresh spinach, egg white, minced garlic, salt, and pepper. Mix until evenly incorporated.

  • 4

    Coat each pasta shell with the ricotta and spinach mixture, then arrange them in a baking dish in a single layer.

  • 5

    Pour the tomato sauce evenly over the stuffed shells.

  • 6

    Top the shells with shredded mozzarella cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your creamy, nutritious stuffed shells!