Baked Creamy Spinach Ricotta Stuffed Shells with Zesty Tomato Sauce

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

Baked Creamy Spinach Ricotta Stuffed Shells with Zesty Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells with Zesty Tomato Sauce

Enjoy these hearty baked shells filled with a luscious blend of part-skim ricotta, fresh spinach, and egg white, enveloped in whole wheat pasta shells and smothered with a tangy, zesty tomato sauce. Every bite delivers a delightful balance of creamy and savory flavors perfect for a wholesome dinner.

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NUTRITION

478kcal
Protein
34.7g
Fat
14.2g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta Shells (cooked)

3/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 large Egg White

1/2 cup Zesty Tomato Sauce

1 clove Garlic

1/2 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Bring a large pot of salted water to a boil.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a bowl, combine the low-fat ricotta cheese, fresh spinach (chopped), egg white, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until well incorporated.

  • 4

    Gently fold in the cooked pasta shells with the ricotta mixture ensuring each shell is nicely coated with the creamy filling.

  • 5

    Spread half of the zesty tomato sauce in the bottom of a baking dish. Stuff each shell generously with the ricotta and spinach mixture and arrange them in the dish.

  • 6

    Pour the remaining tomato sauce over the stuffed shells, making sure they are evenly covered.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the shells are heated through.

  • 8

    Allow the dish to cool slightly before serving. Enjoy your balanced and flavorful meal!

Baked Creamy Spinach Ricotta Stuffed Shells with Zesty Tomato Sauce

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

Baked Creamy Spinach Ricotta Stuffed Shells with Zesty Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells with Zesty Tomato Sauce

Enjoy these hearty baked shells filled with a luscious blend of part-skim ricotta, fresh spinach, and egg white, enveloped in whole wheat pasta shells and smothered with a tangy, zesty tomato sauce. Every bite delivers a delightful balance of creamy and savory flavors perfect for a wholesome dinner.

NUTRITION

478kcal
Protein
34.7g
Fat
14.2g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta Shells (cooked)

3/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 large Egg White

1/2 cup Zesty Tomato Sauce

1 clove Garlic

1/2 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Bring a large pot of salted water to a boil.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a bowl, combine the low-fat ricotta cheese, fresh spinach (chopped), egg white, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until well incorporated.

  • 4

    Gently fold in the cooked pasta shells with the ricotta mixture ensuring each shell is nicely coated with the creamy filling.

  • 5

    Spread half of the zesty tomato sauce in the bottom of a baking dish. Stuff each shell generously with the ricotta and spinach mixture and arrange them in the dish.

  • 6

    Pour the remaining tomato sauce over the stuffed shells, making sure they are evenly covered.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the shells are heated through.

  • 8

    Allow the dish to cool slightly before serving. Enjoy your balanced and flavorful meal!