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

Delight in these baked jumbo pasta shells, generously filled with a creamy blend of part-skim ricotta, tender spinach, a light egg white boost, and a sprinkle of part-skim mozzarella. Baked to golden perfection with aromatic garlic and Italian herbs, every bite offers a comforting balance of creamy texture and savory flavor.

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NUTRITION

542kcal
Protein
36.8g
Fat
14.1g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Jumbo Pasta Shells (approx. 60g dry)

1/2 cup Part-skim Ricotta Cheese (124g)

1/2 cup Cooked Spinach, chopped (90g)

1/3 cup shredded Part-skim Mozzarella Cheese (35g)

1 large Egg White (33g)

1/2 tsp Garlic Powder

1/2 tsp Italian Seasoning

Salt and Pepper to taste

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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.

  • 3

    In a mixing bowl, combine the part-skim ricotta, cooked chopped spinach, egg white, garlic powder, Italian seasoning, salt, and pepper. Mix until creamy and well blended.

  • 4

    Fill each cooked shell with the ricotta and spinach mixture.

  • 5

    Place the stuffed shells in a baking dish. Sprinkle the shredded mozzarella evenly over the shells.

  • 6

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

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

Delight in these baked jumbo pasta shells, generously filled with a creamy blend of part-skim ricotta, tender spinach, a light egg white boost, and a sprinkle of part-skim mozzarella. Baked to golden perfection with aromatic garlic and Italian herbs, every bite offers a comforting balance of creamy texture and savory flavor.

NUTRITION

542kcal
Protein
36.8g
Fat
14.1g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Jumbo Pasta Shells (approx. 60g dry)

1/2 cup Part-skim Ricotta Cheese (124g)

1/2 cup Cooked Spinach, chopped (90g)

1/3 cup shredded Part-skim Mozzarella Cheese (35g)

1 large Egg White (33g)

1/2 tsp Garlic Powder

1/2 tsp Italian Seasoning

Salt and Pepper to taste

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.

  • 3

    In a mixing bowl, combine the part-skim ricotta, cooked chopped spinach, egg white, garlic powder, Italian seasoning, salt, and pepper. Mix until creamy and well blended.

  • 4

    Fill each cooked shell with the ricotta and spinach mixture.

  • 5

    Place the stuffed shells in a baking dish. Sprinkle the shredded mozzarella evenly over the shells.

  • 6

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 7

    Remove from the oven, let cool slightly, and serve warm.