Hearty Creamy Spinach and Ricotta Stuffed Shells

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

Hearty Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Spinach and Ricotta Stuffed Shells

Delight in these comforting jumbo shells filled with a creamy blend of ricotta, vibrant spinach, and a touch of egg white for added protein, all nestled in a tangy marinara sauce. A satisfying dish that balances creaminess with fresh herbal notes, perfect for a wholesome dinner.

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NUTRITION

543kcal
Protein
37.6g
Fat
24.1g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (≈80g)

½ cup ricotta cheese (≈124g)

1 cup cooked spinach (≈180g)

½ cup marinara sauce (≈125g)

1 large egg white (≈33g)

¼ cup shredded part-skim mozzarella (≈28g)

½ tsp Italian seasoning

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the ricotta cheese, cooked spinach, egg white, shredded mozzarella, Italian seasoning, salt, and pepper. Stir until well blended.

  • 4

    Carefully stuff each cooked shell with the ricotta and spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon the remaining marinara sauce evenly over the top.

  • 6

    Place the baking dish in the preheated oven and bake for 20 minutes, or until the sauce is bubbly and the cheese is slightly melted.

  • 7

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

Hearty Creamy Spinach and Ricotta Stuffed Shells

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

Hearty Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Spinach and Ricotta Stuffed Shells

Delight in these comforting jumbo shells filled with a creamy blend of ricotta, vibrant spinach, and a touch of egg white for added protein, all nestled in a tangy marinara sauce. A satisfying dish that balances creaminess with fresh herbal notes, perfect for a wholesome dinner.

NUTRITION

543kcal
Protein
37.6g
Fat
24.1g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (≈80g)

½ cup ricotta cheese (≈124g)

1 cup cooked spinach (≈180g)

½ cup marinara sauce (≈125g)

1 large egg white (≈33g)

¼ cup shredded part-skim mozzarella (≈28g)

½ tsp Italian seasoning

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the ricotta cheese, cooked spinach, egg white, shredded mozzarella, Italian seasoning, salt, and pepper. Stir until well blended.

  • 4

    Carefully stuff each cooked shell with the ricotta and spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon the remaining marinara sauce evenly over the top.

  • 6

    Place the baking dish in the preheated oven and bake for 20 minutes, or until the sauce is bubbly and the cheese is slightly melted.

  • 7

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