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 tender whole wheat pasta shells filled with a creamy blend of part-skim ricotta, vibrant spinach, and egg whites, all baked in a zesty marinara sauce and crowned with melted part-skim mozzarella and a sprinkle of Parmesan. This dish brings a satisfying balance of savory flavors, textures, and nutrition to your table.

Try 7 days free, then $12.99 / mo.

NUTRITION

1,393kcal
Protein
110.8g
Fat
46.1g
Carbs
128g

SERVINGS

1 serving

INGREDIENTS

12 whole wheat pasta shells

1.5 cups part-skim ricotta cheese

10 oz frozen spinach, thawed and drained

4 large egg whites

1 cup marinara sauce

1.5 cups shredded part-skim mozzarella cheese

2 tbsp grated Parmesan cheese

1 tsp garlic powder

1 tsp dried basil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a large bowl, combine the part-skim ricotta cheese, thawed and drained spinach, egg whites, garlic powder, dried basil, salt, and pepper. Mix thoroughly until well blended.

  • 4

    Stuff each pasta shell generously with the ricotta-spinach mixture.

  • 5

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

  • 6

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

  • 7

    Finish with a sprinkle of grated Parmesan cheese.

  • 8

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

  • 9

    Remove from the oven and let it 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 tender whole wheat pasta shells filled with a creamy blend of part-skim ricotta, vibrant spinach, and egg whites, all baked in a zesty marinara sauce and crowned with melted part-skim mozzarella and a sprinkle of Parmesan. This dish brings a satisfying balance of savory flavors, textures, and nutrition to your table.

NUTRITION

1,393kcal
Protein
110.8g
Fat
46.1g
Carbs
128g

SERVINGS

1 serving

INGREDIENTS

12 whole wheat pasta shells

1.5 cups part-skim ricotta cheese

10 oz frozen spinach, thawed and drained

4 large egg whites

1 cup marinara sauce

1.5 cups shredded part-skim mozzarella cheese

2 tbsp grated Parmesan cheese

1 tsp garlic powder

1 tsp dried basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a large bowl, combine the part-skim ricotta cheese, thawed and drained spinach, egg whites, garlic powder, dried basil, salt, and pepper. Mix thoroughly until well blended.

  • 4

    Stuff each pasta shell generously with the ricotta-spinach mixture.

  • 5

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

  • 6

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

  • 7

    Finish with a sprinkle of grated Parmesan cheese.

  • 8

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

  • 9

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