Baked Spinach and Ricotta Stuffed Shells with Fresh Tomato Sauce

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

Baked Spinach and Ricotta Stuffed Shells with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells with Fresh Tomato Sauce

Savor these tender jumbo pasta shells filled with a creamy blend of part-skim ricotta and fresh spinach, enhanced by a splash of egg whites for an extra protein boost. Topped with a homemade, vibrant tomato sauce, a sprinkle of grated Parmesan, and a hint of basil, this dish offers a harmonious balance of creamy texture, bright acidity, and savory herbs.

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NUTRITION

569kcal
Protein
36.2g
Fat
20.1g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (150g total)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach, chopped (30g)

1/2 cup fresh tomato sauce (122g)

1 garlic clove

3 tbsp grated Parmesan cheese (15g)

3 tbsp egg whites (45g)

1 tbsp fresh basil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, chopped fresh spinach, egg whites, and minced garlic. Stir until the mixture is well combined.

  • 4

    Gently spoon the ricotta and spinach mixture into each cooked shell, ensuring they are generously filled.

  • 5

    Spread a thin layer of fresh tomato sauce on the bottom of a lightly greased baking dish. Arrange the stuffed shells on top of the sauce.

  • 6

    Pour the remaining tomato sauce evenly over the shells. Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbly and the cheese has slightly browned.

  • 8

    Garnish with fresh basil before serving.

Baked Spinach and Ricotta Stuffed Shells with Fresh Tomato Sauce

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

Baked Spinach and Ricotta Stuffed Shells with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells with Fresh Tomato Sauce

Savor these tender jumbo pasta shells filled with a creamy blend of part-skim ricotta and fresh spinach, enhanced by a splash of egg whites for an extra protein boost. Topped with a homemade, vibrant tomato sauce, a sprinkle of grated Parmesan, and a hint of basil, this dish offers a harmonious balance of creamy texture, bright acidity, and savory herbs.

NUTRITION

569kcal
Protein
36.2g
Fat
20.1g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (150g total)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach, chopped (30g)

1/2 cup fresh tomato sauce (122g)

1 garlic clove

3 tbsp grated Parmesan cheese (15g)

3 tbsp egg whites (45g)

1 tbsp fresh basil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, chopped fresh spinach, egg whites, and minced garlic. Stir until the mixture is well combined.

  • 4

    Gently spoon the ricotta and spinach mixture into each cooked shell, ensuring they are generously filled.

  • 5

    Spread a thin layer of fresh tomato sauce on the bottom of a lightly greased baking dish. Arrange the stuffed shells on top of the sauce.

  • 6

    Pour the remaining tomato sauce evenly over the shells. Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbly and the cheese has slightly browned.

  • 8

    Garnish with fresh basil before serving.