Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Savor a comforting baked dish featuring tender jumbo pasta shells filled with a velvety ricotta and spinach mixture. Enhanced with a binding egg white and crowned with a light layer of melted part-skim mozzarella, this meal is a delightful blend of creamy and zesty flavors, perfect for dinner and balanced to support your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

485kcal
Protein
32.6g
Fat
16.2g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

8 shells Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1 Egg White

1 cup Fresh Spinach

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese

Fresh Basil (3 sprigs)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, egg white, and fresh spinach. Stir in half of the marinara sauce until the mixture is creamy and well combined.

  • 4

    Stuff each shell generously with the ricotta-spinach mixture and place them in a single layer in the prepared baking dish.

  • 5

    Pour the remaining marinara sauce evenly over the shells.

  • 6

    Sprinkle the part-skim mozzarella cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese melts and the dish is heated through.

  • 8

    Garnish with fresh basil sprigs before serving.

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Savor a comforting baked dish featuring tender jumbo pasta shells filled with a velvety ricotta and spinach mixture. Enhanced with a binding egg white and crowned with a light layer of melted part-skim mozzarella, this meal is a delightful blend of creamy and zesty flavors, perfect for dinner and balanced to support your nutritional goals.

NUTRITION

485kcal
Protein
32.6g
Fat
16.2g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

8 shells Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1 Egg White

1 cup Fresh Spinach

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese

Fresh Basil (3 sprigs)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, egg white, and fresh spinach. Stir in half of the marinara sauce until the mixture is creamy and well combined.

  • 4

    Stuff each shell generously with the ricotta-spinach mixture and place them in a single layer in the prepared baking dish.

  • 5

    Pour the remaining marinara sauce evenly over the shells.

  • 6

    Sprinkle the part-skim mozzarella cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese melts and the dish is heated through.

  • 8

    Garnish with fresh basil sprigs before serving.