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 plate of whole wheat pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all baked in a light marinara sauce. This dish is both satisfying and balanced, perfect for a hearty dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

478kcal
Protein
31.3g
Fat
11.2g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Jumbo Pasta Shells (dry)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

2 large Egg Whites

1/2 cup Marinara Sauce

1 clove Garlic

1/4 small Onion

1 teaspoon Italian Seasoning

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in a large pot of boiling, salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, fresh spinach (chopped finely), egg whites, minced garlic, diced onion, Italian seasoning, and a pinch of salt and pepper. Mix thoroughly until well blended.

  • 4

    Gently toss the cooked shells in the ricotta-spinach mixture until each shell is well coated. Be careful not to break them.

  • 5

    Lightly spread a thin layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish, then drizzle the remaining marinara sauce evenly over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the sauce is bubbly.

  • 7

    Allow to cool slightly before serving. Enjoy your balanced and comforting meal!

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 plate of whole wheat pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all baked in a light marinara sauce. This dish is both satisfying and balanced, perfect for a hearty dinner.

NUTRITION

478kcal
Protein
31.3g
Fat
11.2g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Jumbo Pasta Shells (dry)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

2 large Egg Whites

1/2 cup Marinara Sauce

1 clove Garlic

1/4 small Onion

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in a large pot of boiling, salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, fresh spinach (chopped finely), egg whites, minced garlic, diced onion, Italian seasoning, and a pinch of salt and pepper. Mix thoroughly until well blended.

  • 4

    Gently toss the cooked shells in the ricotta-spinach mixture until each shell is well coated. Be careful not to break them.

  • 5

    Lightly spread a thin layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish, then drizzle the remaining marinara sauce evenly over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the sauce is bubbly.

  • 7

    Allow to cool slightly before serving. Enjoy your balanced and comforting meal!