Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and a hint of shredded mozzarella, all baked in a savory marinara sauce. Accented by a boost of protein from egg whites, this dish brings wholesome flavors and textures in every bite.

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NUTRITION

525kcal
Protein
35.3g
Fat
24g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3 jumbo pasta shells (approx 60g)

1 cup fresh spinach (approx 30g)

0.5 cup part-skim ricotta cheese (124g)

0.25 cup shredded part-skim mozzarella (28g)

0.5 cup marinara sauce (125g)

2 egg whites (approx 66g total)

1 garlic clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, shredded mozzarella, and egg whites. Finely chop the garlic and roughly chop the spinach; stir these into the cheese mixture along with a pinch of salt and pepper.

  • 4

    Stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 5

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

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to slightly brown.

  • 7

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

Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and a hint of shredded mozzarella, all baked in a savory marinara sauce. Accented by a boost of protein from egg whites, this dish brings wholesome flavors and textures in every bite.

NUTRITION

525kcal
Protein
35.3g
Fat
24g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3 jumbo pasta shells (approx 60g)

1 cup fresh spinach (approx 30g)

0.5 cup part-skim ricotta cheese (124g)

0.25 cup shredded part-skim mozzarella (28g)

0.5 cup marinara sauce (125g)

2 egg whites (approx 66g total)

1 garlic clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, shredded mozzarella, and egg whites. Finely chop the garlic and roughly chop the spinach; stir these into the cheese mixture along with a pinch of salt and pepper.

  • 4

    Stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 5

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

  • 6

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to slightly brown.

  • 7

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