Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting dish of tender jumbo pasta shells stuffed with a creamy blend of ricotta, fresh spinach, and egg whites, all bathed in a zesty marinara sauce and topped with a hint of melted mozzarella. An excellent balance of protein and flavor for a wholesome meal.

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NUTRITION

461kcal
Protein
32g
Fat
15.1g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

5 jumbo pasta shells (approx. 90g cooked)

1/2 cup part-skim ricotta (approx. 125g)

1 cup fresh spinach

2 egg whites

2 tbsp shredded part-skim mozzarella

1/2 cup no-added-sugar marinara sauce

1/2 tsp Italian seasoning

1/4 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach, egg whites, Italian seasoning, garlic powder, salt, and pepper. Mix well until the spinach is evenly distributed.

  • 4

    Fill each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle the shredded mozzarella cheese on top.

  • 7

    Bake in the oven for 20 minutes or until the cheese is melted and bubbly.

  • 8

    Serve warm and enjoy your protein-packed baked stuffed shells.

Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a comforting dish of tender jumbo pasta shells stuffed with a creamy blend of ricotta, fresh spinach, and egg whites, all bathed in a zesty marinara sauce and topped with a hint of melted mozzarella. An excellent balance of protein and flavor for a wholesome meal.

NUTRITION

461kcal
Protein
32g
Fat
15.1g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

5 jumbo pasta shells (approx. 90g cooked)

1/2 cup part-skim ricotta (approx. 125g)

1 cup fresh spinach

2 egg whites

2 tbsp shredded part-skim mozzarella

1/2 cup no-added-sugar marinara sauce

1/2 tsp Italian seasoning

1/4 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach, egg whites, Italian seasoning, garlic powder, salt, and pepper. Mix well until the spinach is evenly distributed.

  • 4

    Fill each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle the shredded mozzarella cheese on top.

  • 7

    Bake in the oven for 20 minutes or until the cheese is melted and bubbly.

  • 8

    Serve warm and enjoy your protein-packed baked stuffed shells.