Creamy Baked Whole Wheat Spinach Ricotta Stuffed Shells

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

Creamy Baked Whole Wheat Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Spinach Ricotta Stuffed Shells

Enjoy these wholesome and decadent baked shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and a hint of egg white, all smothered in a rich marinara sauce and topped with a sprinkle of parmesan cheese. This dish perfectly balances comforting flavors with a nutritious profile, ideal for a satisfying breakfast, lunch, or dinner.

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NUTRITION

564kcal
Protein
34.4g
Fat
16.9g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx. 60g dry) Whole Wheat Jumbo Pasta Shells

1/2 cup (124g) Part-Skim Ricotta Cheese

1 cup (180g) Cooked Fresh Spinach

1 large Egg White (33g)

1/2 cup (125g) Marinara Sauce

1 tablespoon (5g) Grated Parmesan Cheese

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PREPARATION

  • 1

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

  • 2

    Cook the whole wheat jumbo pasta shells in boiling salted water until al dente, about 8-10 minutes. Drain and set aside.

  • 3

    In a large mixing bowl, combine the part-skim ricotta cheese, cooked fresh spinach, and egg white. Stir well until the mixture is creamy and homogeneous.

  • 4

    Gently fold in half of the marinara sauce into the ricotta-spinach mixture to add moisture and flavor.

  • 5

    Stuff each cooked pasta shell with the ricotta-spinach mixture and arrange them in a single layer in a lightly greased baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle grated parmesan cheese on top of the sauce.

  • 8

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the shells are heated through.

  • 9

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

Creamy Baked Whole Wheat Spinach Ricotta Stuffed Shells

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

Creamy Baked Whole Wheat Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Spinach Ricotta Stuffed Shells

Enjoy these wholesome and decadent baked shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and a hint of egg white, all smothered in a rich marinara sauce and topped with a sprinkle of parmesan cheese. This dish perfectly balances comforting flavors with a nutritious profile, ideal for a satisfying breakfast, lunch, or dinner.

NUTRITION

564kcal
Protein
34.4g
Fat
16.9g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx. 60g dry) Whole Wheat Jumbo Pasta Shells

1/2 cup (124g) Part-Skim Ricotta Cheese

1 cup (180g) Cooked Fresh Spinach

1 large Egg White (33g)

1/2 cup (125g) Marinara Sauce

1 tablespoon (5g) Grated Parmesan Cheese

PREPARATION

  • 1

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

  • 2

    Cook the whole wheat jumbo pasta shells in boiling salted water until al dente, about 8-10 minutes. Drain and set aside.

  • 3

    In a large mixing bowl, combine the part-skim ricotta cheese, cooked fresh spinach, and egg white. Stir well until the mixture is creamy and homogeneous.

  • 4

    Gently fold in half of the marinara sauce into the ricotta-spinach mixture to add moisture and flavor.

  • 5

    Stuff each cooked pasta shell with the ricotta-spinach mixture and arrange them in a single layer in a lightly greased baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle grated parmesan cheese on top of the sauce.

  • 8

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the shells are heated through.

  • 9

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