Healthy Spinach & Ricotta Stuffed Shells

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

Healthy Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach & Ricotta Stuffed Shells

Enjoy a wholesome twist on classic stuffed shells with a light yet flavorful filling of part-skim ricotta, fresh spinach, and a hint of garlic. The dish is perfectly balanced with whole wheat pasta shells, low-sodium marinara, and a sprinkle of low-fat mozzarella to round out its comforting, savory profile.

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NUTRITION

531kcal
Protein
38.1g
Fat
14.7g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach, chopped

2 Egg Whites

1/2 cup Low-Sodium Marinara Sauce

1/4 cup Low-Fat Shredded Mozzarella Cheese

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo pasta shells in salted boiling water until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, chopped spinach, minced garlic, salt, and pepper. Mix until evenly blended.

  • 4

    Fill each cooked pasta shell with a generous spoonful of the ricotta-spinach mixture.

  • 5

    Spread a thin layer of low-sodium marinara sauce in a baking dish and arrange the stuffed shells on top.

  • 6

    Spoon additional marinara sauce over the shells and sprinkle the low-fat shredded mozzarella cheese evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Healthy Spinach & Ricotta Stuffed Shells

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

Healthy Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach & Ricotta Stuffed Shells

Enjoy a wholesome twist on classic stuffed shells with a light yet flavorful filling of part-skim ricotta, fresh spinach, and a hint of garlic. The dish is perfectly balanced with whole wheat pasta shells, low-sodium marinara, and a sprinkle of low-fat mozzarella to round out its comforting, savory profile.

NUTRITION

531kcal
Protein
38.1g
Fat
14.7g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach, chopped

2 Egg Whites

1/2 cup Low-Sodium Marinara Sauce

1/4 cup Low-Fat Shredded Mozzarella Cheese

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo pasta shells in salted boiling water until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, chopped spinach, minced garlic, salt, and pepper. Mix until evenly blended.

  • 4

    Fill each cooked pasta shell with a generous spoonful of the ricotta-spinach mixture.

  • 5

    Spread a thin layer of low-sodium marinara sauce in a baking dish and arrange the stuffed shells on top.

  • 6

    Spoon additional marinara sauce over the shells and sprinkle the low-fat shredded mozzarella cheese evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.