Creamy Spinach Ricotta Baked Shells

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

Creamy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Baked Shells

Enjoy a comforting bowl of baked shells featuring whole wheat pasta filled with a creamy blend of ricotta enriched by egg whites and fresh spinach, all topped with a light sprinkle of melted mozzarella. This dish delivers a perfect balance of protein and flavor with a satisfying, hearty texture.

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NUTRITION

470kcal
Protein
33.5g
Fat
17.1g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta Shells (70g cooked)

0.33 cup Part-Skim Ricotta Cheese (approx 80g)

1 cup Cooked Fresh Spinach (180g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

2 Egg Whites (66g)

2 Garlic cloves

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in salted water until al dente, then drain and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté minced garlic until fragrant, then add the fresh spinach and cook until wilted. Remove from heat.

  • 4

    In a mixing bowl, combine the ricotta cheese with egg whites. Stir in the cooked spinach and garlic mixture, and season with a pinch of salt and pepper.

  • 5

    Mix in the fresh basil, and gently fold in half of the shredded mozzarella cheese.

  • 6

    Stuff the cooked pasta shells generously with the creamy spinach and ricotta mixture and arrange them in a lightly greased baking dish.

  • 7

    Sprinkle the remaining mozzarella evenly over the shells.

  • 8

    Bake in the preheated oven for 18-20 minutes until the cheese is melted and the dish is heated through.

  • 9

    Serve warm and enjoy your nutritious meal.

Creamy Spinach Ricotta Baked Shells

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

Creamy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Baked Shells

Enjoy a comforting bowl of baked shells featuring whole wheat pasta filled with a creamy blend of ricotta enriched by egg whites and fresh spinach, all topped with a light sprinkle of melted mozzarella. This dish delivers a perfect balance of protein and flavor with a satisfying, hearty texture.

NUTRITION

470kcal
Protein
33.5g
Fat
17.1g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta Shells (70g cooked)

0.33 cup Part-Skim Ricotta Cheese (approx 80g)

1 cup Cooked Fresh Spinach (180g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

2 Egg Whites (66g)

2 Garlic cloves

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in salted water until al dente, then drain and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté minced garlic until fragrant, then add the fresh spinach and cook until wilted. Remove from heat.

  • 4

    In a mixing bowl, combine the ricotta cheese with egg whites. Stir in the cooked spinach and garlic mixture, and season with a pinch of salt and pepper.

  • 5

    Mix in the fresh basil, and gently fold in half of the shredded mozzarella cheese.

  • 6

    Stuff the cooked pasta shells generously with the creamy spinach and ricotta mixture and arrange them in a lightly greased baking dish.

  • 7

    Sprinkle the remaining mozzarella evenly over the shells.

  • 8

    Bake in the preheated oven for 18-20 minutes until the cheese is melted and the dish is heated through.

  • 9

    Serve warm and enjoy your nutritious meal.