Healthy Baked Spinach Ricotta Stuffed Shells

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

Healthy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach Ricotta Stuffed Shells

Enjoy these baked pasta shells filled with a creamy, protein-rich mixture of part-skim ricotta, vibrant spinach, and egg white, all lifted by the warm aromas of garlic and Italian herbs. Finished with a tangy tomato sauce, this dish is a delicious balance of comforting flavors and healthful ingredients.

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NUTRITION

534kcal
Protein
35.8g
Fat
19.7g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells

0.75 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1 large Egg White

0.5 cup Tomato Sauce

1 clove Minced Garlic

0.5 teaspoon Italian Seasoning

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If using dried pasta shells, cook them according to package instructions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, egg white, minced garlic, and Italian seasoning. Stir until well blended.

  • 4

    Gently fold the ricotta-spinach mixture into each pasta shell, ensuring they are well-stuffed.

  • 5

    Arrange the stuffed shells in a baking dish, and pour the tomato sauce evenly over the top.

  • 6

    Bake in the preheated oven for about 20 minutes, or until the dish is heated through and the tomato sauce is bubbly.

  • 7

    Remove from the oven, let cool for a few minutes, and serve warm.

Healthy Baked Spinach Ricotta Stuffed Shells

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

Healthy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach Ricotta Stuffed Shells

Enjoy these baked pasta shells filled with a creamy, protein-rich mixture of part-skim ricotta, vibrant spinach, and egg white, all lifted by the warm aromas of garlic and Italian herbs. Finished with a tangy tomato sauce, this dish is a delicious balance of comforting flavors and healthful ingredients.

NUTRITION

534kcal
Protein
35.8g
Fat
19.7g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells

0.75 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1 large Egg White

0.5 cup Tomato Sauce

1 clove Minced Garlic

0.5 teaspoon Italian Seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If using dried pasta shells, cook them according to package instructions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, egg white, minced garlic, and Italian seasoning. Stir until well blended.

  • 4

    Gently fold the ricotta-spinach mixture into each pasta shell, ensuring they are well-stuffed.

  • 5

    Arrange the stuffed shells in a baking dish, and pour the tomato sauce evenly over the top.

  • 6

    Bake in the preheated oven for about 20 minutes, or until the dish is heated through and the tomato sauce is bubbly.

  • 7

    Remove from the oven, let cool for a few minutes, and serve warm.