YOUR SOLIN GENERATED RECIPE
Healthy Baked Spinach Ricotta Stuffed Shells
Enjoy a delicious twist on classic stuffed shells with this healthier version that features tender whole wheat pasta shells generously filled with a blend of low‐fat ricotta, spinach, egg whites, and lean chicken breast, all topped with a savory marinara sauce and a sprinkle of melted part-skim mozzarella. This dish is a satisfying, protein-packed meal perfect for lunch or dinner, offering a vibrant mix of flavors and textures in every bite.
INGREDIENTS
8 whole wheat pasta shells
1 cup low-fat ricotta cheese
2 cups chopped fresh spinach
6 egg whites
0.5 cup part-skim mozzarella cheese
1 cup low-sugar marinara sauce
8 oz lean chicken breast, diced
1 teaspoon Italian seasoning
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F and lightly grease a baking dish.
Cook the whole wheat pasta shells according to the package instructions until al dente. Drain and set aside.
In a large bowl, combine the low-fat ricotta cheese, chopped spinach, egg whites, and Italian seasoning. Season with a pinch of salt and pepper.
Fold in the diced lean chicken breast and mix thoroughly until all ingredients are well incorporated.
Stuff each cooked pasta shell with the ricotta and chicken mixture, being careful not to overfill.
Arrange the stuffed shells in the prepared baking dish and spoon the low-sugar marinara sauce evenly over the top.
Sprinkle the part-skim mozzarella cheese over the sauced shells.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Remove from oven and allow to cool slightly before serving.