Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

Enjoy these delightful stuffed shells filled with a creamy blend of low-fat ricotta, fresh spinach, and egg whites, all enveloped by jumbo pasta shells and topped with a light layer of marinara and melted mozzarella. This dish offers a satisfying balance of textures and flavors, from the tender pasta to the vibrant, savory filling, making it an ideal choice for a nutritious and comforting meal.

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NUTRITION

558kcal
Protein
38g
Fat
16.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx. 113g each)

1/2 cup low-fat ricotta cheese (approx. 124g)

1 cup fresh spinach (approx. 30g)

1/2 cup marinara sauce (approx. 124g)

1/4 cup part-skim mozzarella cheese (approx. 28g)

3 egg whites (approx. 99g total)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, and fresh spinach. Stir until well blended.

  • 4

    Season the ricotta-spinach mixture with a pinch of salt and pepper if desired.

  • 5

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

  • 6

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

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle with part-skim mozzarella cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • 9

    Remove from the oven, let it cool for a few minutes, and serve warm.

Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

Enjoy these delightful stuffed shells filled with a creamy blend of low-fat ricotta, fresh spinach, and egg whites, all enveloped by jumbo pasta shells and topped with a light layer of marinara and melted mozzarella. This dish offers a satisfying balance of textures and flavors, from the tender pasta to the vibrant, savory filling, making it an ideal choice for a nutritious and comforting meal.

NUTRITION

558kcal
Protein
38g
Fat
16.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx. 113g each)

1/2 cup low-fat ricotta cheese (approx. 124g)

1 cup fresh spinach (approx. 30g)

1/2 cup marinara sauce (approx. 124g)

1/4 cup part-skim mozzarella cheese (approx. 28g)

3 egg whites (approx. 99g total)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, and fresh spinach. Stir until well blended.

  • 4

    Season the ricotta-spinach mixture with a pinch of salt and pepper if desired.

  • 5

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

  • 6

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

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle with part-skim mozzarella cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • 9

    Remove from the oven, let it cool for a few minutes, and serve warm.