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

Enjoy a comforting dish of baked jumbo pasta shells elegantly filled with a velvety ricotta and spinach blend, enhanced with a hint of egg white for extra protein and a sprinkle of Parmesan, all bathed in a light marinara sauce. This dish is a balanced fusion of creamy textures and fresh flavors, perfect for a satisfying meal at any time of day.

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NUTRITION

498kcal
Protein
34.5g
Fat
15.5g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 90g total)

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

1 cup Cooked Spinach (180g)

2 Egg Whites (66g)

1 tbsp Grated Parmesan Cheese (5g)

1/2 cup Marinara Sauce (125g)

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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.

  • 3

    In a large bowl, combine the part-skim ricotta cheese, cooked spinach, egg whites, and grated Parmesan. Mix until well incorporated.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell.

  • 5

    Spread a thin layer of marinara sauce in a baking dish, arrange the stuffed shells on top, and then pour the remaining marinara sauce over the shells.

  • 6

    Cover the dish with foil and bake for 20 minutes.

  • 7

    Remove the foil and bake for an additional 5-7 minutes to allow the top to get slightly bubbly.

  • 8

    Serve warm and enjoy your nutrient-packed, creamy stuffed shells.

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

Enjoy a comforting dish of baked jumbo pasta shells elegantly filled with a velvety ricotta and spinach blend, enhanced with a hint of egg white for extra protein and a sprinkle of Parmesan, all bathed in a light marinara sauce. This dish is a balanced fusion of creamy textures and fresh flavors, perfect for a satisfying meal at any time of day.

NUTRITION

498kcal
Protein
34.5g
Fat
15.5g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 90g total)

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

1 cup Cooked Spinach (180g)

2 Egg Whites (66g)

1 tbsp Grated Parmesan Cheese (5g)

1/2 cup Marinara Sauce (125g)

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.

  • 3

    In a large bowl, combine the part-skim ricotta cheese, cooked spinach, egg whites, and grated Parmesan. Mix until well incorporated.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell.

  • 5

    Spread a thin layer of marinara sauce in a baking dish, arrange the stuffed shells on top, and then pour the remaining marinara sauce over the shells.

  • 6

    Cover the dish with foil and bake for 20 minutes.

  • 7

    Remove the foil and bake for an additional 5-7 minutes to allow the top to get slightly bubbly.

  • 8

    Serve warm and enjoy your nutrient-packed, creamy stuffed shells.