Creamy Baked Ricotta Spinach Stuffed Shells

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

Creamy Baked Ricotta Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Ricotta Spinach Stuffed Shells

Enjoy a comforting dish featuring tender jumbo pasta shells filled with a luscious, creamy blend of part-skim ricotta, fresh spinach, and egg whites, all baked in a zesty marinara sauce and crowned with melted part-skim mozzarella. This recipe combines rich flavors and bright seasonings for a satisfying meal perfect for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

1,944kcal
Protein
142.7g
Fat
41.7g
Carbs
235.1g

SERVINGS

1 serving

INGREDIENTS

12 Jumbo Pasta Shells

2 cups Part-Skim Ricotta Cheese

4 cups Fresh Spinach, chopped

4 large Egg Whites

2 cups Marinara Sauce

1 cup Part-Skim Mozzarella Cheese, shredded

1 teaspoon Garlic Powder & Red Pepper Flakes

Salt & Black Pepper, to taste

4 sprigs Fresh Basil (for garnish)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, chopped spinach, egg whites, garlic powder, red pepper flakes, salt, and black pepper. Mix until well incorporated.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 5

    Stuff each shell generously with the ricotta-spinach mixture and arrange them in the baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle shredded mozzarella on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil sprigs and serve warm.

Creamy Baked Ricotta Spinach Stuffed Shells

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

Creamy Baked Ricotta Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Ricotta Spinach Stuffed Shells

Enjoy a comforting dish featuring tender jumbo pasta shells filled with a luscious, creamy blend of part-skim ricotta, fresh spinach, and egg whites, all baked in a zesty marinara sauce and crowned with melted part-skim mozzarella. This recipe combines rich flavors and bright seasonings for a satisfying meal perfect for any time of day.

NUTRITION

1,944kcal
Protein
142.7g
Fat
41.7g
Carbs
235.1g

SERVINGS

1 serving

INGREDIENTS

12 Jumbo Pasta Shells

2 cups Part-Skim Ricotta Cheese

4 cups Fresh Spinach, chopped

4 large Egg Whites

2 cups Marinara Sauce

1 cup Part-Skim Mozzarella Cheese, shredded

1 teaspoon Garlic Powder & Red Pepper Flakes

Salt & Black Pepper, to taste

4 sprigs Fresh Basil (for garnish)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, chopped spinach, egg whites, garlic powder, red pepper flakes, salt, and black pepper. Mix until well incorporated.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 5

    Stuff each shell generously with the ricotta-spinach mixture and arrange them in the baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle shredded mozzarella on top.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil sprigs and serve warm.