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 a comforting dish of jumbo shells filled with a creamy blend of low-fat ricotta, fresh spinach, and egg, baked in a light marinara sauce and topped with a sprinkle of part-skim mozzarella for a delightful finish.

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NUTRITION

572kcal
Protein
37.1g
Fat
20.6g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 Egg

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the low-fat ricotta cheese, fresh chopped spinach, lightly beaten egg, and minced garlic. Season with salt and pepper to taste.

  • 4

    Stuff each shell generously with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish, and pour the remaining marinara sauce evenly over them.

  • 6

    Sprinkle the top with part-skim mozzarella cheese.

  • 7

    Bake for 20-25 minutes until the cheese is melted and bubbling.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

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 a comforting dish of jumbo shells filled with a creamy blend of low-fat ricotta, fresh spinach, and egg, baked in a light marinara sauce and topped with a sprinkle of part-skim mozzarella for a delightful finish.

NUTRITION

572kcal
Protein
37.1g
Fat
20.6g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 Egg

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the low-fat ricotta cheese, fresh chopped spinach, lightly beaten egg, and minced garlic. Season with salt and pepper to taste.

  • 4

    Stuff each shell generously with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish, and pour the remaining marinara sauce evenly over them.

  • 6

    Sprinkle the top with part-skim mozzarella cheese.

  • 7

    Bake for 20-25 minutes until the cheese is melted and bubbling.

  • 8

    Remove from the oven and let cool for a few minutes before serving.