Healthy Baked Spinach & Ricotta Stuffed Shells

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

Healthy Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells

Enjoy a lighter take on a classic Italian dish featuring tender jumbo pasta shells filled with a creamy blend of nonfat ricotta, spinach, and egg white, all bathed in a rich marinara sauce and finished with a sprinkle of Parmesan. This dish brings together comforting flavors and textures while balancing protein and calories perfectly for your meal plan.

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NUTRITION

477kcal
Protein
31.7g
Fat
5.9g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (approx. 150g total)

1/2 cup nonfat ricotta cheese (124g)

1 cup drained frozen chopped spinach (90g)

1 large egg white (33g)

1 tablespoon grated Parmesan cheese (5g)

1/2 cup marinara sauce (125g)

1 teaspoon dried Italian herbs

1 clove minced garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the nonfat ricotta cheese, drained spinach, egg white, dried Italian herbs, and minced garlic. Mix until well incorporated.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in a baking dish in a single layer.

  • 5

    Pour the marinara sauce evenly over the shells and sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the shells are heated through.

  • 7

    Remove from the oven and let the dish cool slightly before serving.

Healthy Baked Spinach & Ricotta Stuffed Shells

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

Healthy Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells

Enjoy a lighter take on a classic Italian dish featuring tender jumbo pasta shells filled with a creamy blend of nonfat ricotta, spinach, and egg white, all bathed in a rich marinara sauce and finished with a sprinkle of Parmesan. This dish brings together comforting flavors and textures while balancing protein and calories perfectly for your meal plan.

NUTRITION

477kcal
Protein
31.7g
Fat
5.9g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (approx. 150g total)

1/2 cup nonfat ricotta cheese (124g)

1 cup drained frozen chopped spinach (90g)

1 large egg white (33g)

1 tablespoon grated Parmesan cheese (5g)

1/2 cup marinara sauce (125g)

1 teaspoon dried Italian herbs

1 clove minced garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the nonfat ricotta cheese, drained spinach, egg white, dried Italian herbs, and minced garlic. Mix until well incorporated.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in a baking dish in a single layer.

  • 5

    Pour the marinara sauce evenly over the shells and sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the shells are heated through.

  • 7

    Remove from the oven and let the dish cool slightly before serving.