Healthy Spinach Ricotta Baked Shells

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

Healthy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach Ricotta Baked Shells

Enjoy a wholesome and comforting dish featuring whole wheat jumbo pasta shells filled with a creamy blend of low-fat ricotta, fresh spinach, and a hint of tomato marinara, crowned by a melty layer of part-skim mozzarella and a sprinkle of Parmesan. This baked delight offers a satisfying mix of textures and flavors without compromising on your health goals.

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NUTRITION

518kcal
Protein
33g
Fat
16.4g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat jumbo pasta shells (dry, ~60g)

1/2 cup low-fat ricotta cheese (~125g)

1 cup fresh spinach (chopped, ~30g)

1/2 cup marinara sauce (~125g)

1/4 cup part-skim mozzarella cheese (shredded, ~28g)

1 tbsp grated Parmesan cheese (~5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Cook the whole wheat jumbo pasta shells in a large pot of boiling, salted water according to package instructions until al dente; drain and set aside.

  • 3

    In a mixing bowl, gently combine the low-fat ricotta cheese, chopped fresh spinach, and marinara sauce until evenly mixed.

  • 4

    Fold the cooked pasta shells into the ricotta-spinach blend, ensuring they are well coated.

  • 5

    Transfer the mixture into the prepared baking dish and sprinkle the shredded part-skim mozzarella evenly over the top.

  • 6

    Finish by sprinkling the grated Parmesan cheese on top for an extra layer of flavor.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.

Healthy Spinach Ricotta Baked Shells

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

Healthy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach Ricotta Baked Shells

Enjoy a wholesome and comforting dish featuring whole wheat jumbo pasta shells filled with a creamy blend of low-fat ricotta, fresh spinach, and a hint of tomato marinara, crowned by a melty layer of part-skim mozzarella and a sprinkle of Parmesan. This baked delight offers a satisfying mix of textures and flavors without compromising on your health goals.

NUTRITION

518kcal
Protein
33g
Fat
16.4g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat jumbo pasta shells (dry, ~60g)

1/2 cup low-fat ricotta cheese (~125g)

1 cup fresh spinach (chopped, ~30g)

1/2 cup marinara sauce (~125g)

1/4 cup part-skim mozzarella cheese (shredded, ~28g)

1 tbsp grated Parmesan cheese (~5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Cook the whole wheat jumbo pasta shells in a large pot of boiling, salted water according to package instructions until al dente; drain and set aside.

  • 3

    In a mixing bowl, gently combine the low-fat ricotta cheese, chopped fresh spinach, and marinara sauce until evenly mixed.

  • 4

    Fold the cooked pasta shells into the ricotta-spinach blend, ensuring they are well coated.

  • 5

    Transfer the mixture into the prepared baking dish and sprinkle the shredded part-skim mozzarella evenly over the top.

  • 6

    Finish by sprinkling the grated Parmesan cheese on top for an extra layer of flavor.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.