Creamy Baked Ricotta and Spinach Stuffed Shells

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

Creamy Baked Ricotta and Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Ricotta and Spinach Stuffed Shells

Enjoy a comforting yet light meal featuring jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all enriched with a splash of olive oil and a sprinkle of Parmesan. Baked to perfection with marinara sauce, this dish delivers a delightful balance of flavors and textures.

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NUTRITION

551kcal
Protein
35.2g
Fat
24.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells

2/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

2 Egg Whites

1/2 cup Marinara Sauce

1 tbsp Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, fresh spinach (chopped if preferred), egg whites, and olive oil. Mix thoroughly until smooth.

  • 4

    Carefully fill each cooked shell with the ricotta and spinach mixture.

  • 5

    Arrange the stuffed shells in an oven-safe baking dish and spoon the marinara sauce evenly over the top.

  • 6

    Sprinkle with grated Parmesan cheese.

  • 7

    Bake for 20-25 minutes until the sauce is bubbly and the filling is warmed through.

  • 8

    Serve warm and enjoy your balanced and creamy dish.

Creamy Baked Ricotta and Spinach Stuffed Shells

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

Creamy Baked Ricotta and Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Ricotta and Spinach Stuffed Shells

Enjoy a comforting yet light meal featuring jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all enriched with a splash of olive oil and a sprinkle of Parmesan. Baked to perfection with marinara sauce, this dish delivers a delightful balance of flavors and textures.

NUTRITION

551kcal
Protein
35.2g
Fat
24.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells

2/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

2 Egg Whites

1/2 cup Marinara Sauce

1 tbsp Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, fresh spinach (chopped if preferred), egg whites, and olive oil. Mix thoroughly until smooth.

  • 4

    Carefully fill each cooked shell with the ricotta and spinach mixture.

  • 5

    Arrange the stuffed shells in an oven-safe baking dish and spoon the marinara sauce evenly over the top.

  • 6

    Sprinkle with grated Parmesan cheese.

  • 7

    Bake for 20-25 minutes until the sauce is bubbly and the filling is warmed through.

  • 8

    Serve warm and enjoy your balanced and creamy dish.