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 delightfully cheesy and savory dish featuring jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, and eggs. Infused with garlic and onion for extra depth, and smothered in a light marinara sauce with a sprinkle of parmesan, this meal is a comforting yet balanced choice for any time of day.

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NUTRITION

577kcal
Protein
37.5g
Fat
19g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces jumbo pasta shells (dried)

1/2 cup low-fat ricotta cheese

1 cup fresh spinach

1 whole large egg

Egg whites from 2 eggs

1/3 cup marinara sauce

1 tablespoon grated Parmesan cheese

1 clove garlic, minced

1/4 medium onion, diced

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells in boiling salted water until just al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, whole egg, egg whites, minced garlic, diced onion, and fresh spinach. Stir until the mixture is evenly blended.

  • 4

    Carefully fill each cooked pasta shell with the ricotta-spinach mixture.

  • 5

    Place the stuffed shells in a baking dish and spoon the marinara sauce evenly over them.

  • 6

    Sprinkle grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving.

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 delightfully cheesy and savory dish featuring jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, and eggs. Infused with garlic and onion for extra depth, and smothered in a light marinara sauce with a sprinkle of parmesan, this meal is a comforting yet balanced choice for any time of day.

NUTRITION

577kcal
Protein
37.5g
Fat
19g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces jumbo pasta shells (dried)

1/2 cup low-fat ricotta cheese

1 cup fresh spinach

1 whole large egg

Egg whites from 2 eggs

1/3 cup marinara sauce

1 tablespoon grated Parmesan cheese

1 clove garlic, minced

1/4 medium onion, diced

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells in boiling salted water until just al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, whole egg, egg whites, minced garlic, diced onion, and fresh spinach. Stir until the mixture is evenly blended.

  • 4

    Carefully fill each cooked pasta shell with the ricotta-spinach mixture.

  • 5

    Place the stuffed shells in a baking dish and spoon the marinara sauce evenly over them.

  • 6

    Sprinkle grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving.