Healthy Baked Spinach & Ricotta Stuffed Shells

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

Healthy Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells

Enjoy a comforting and nutrient-packed dish featuring jumbo pasta shells filled with a creamy blend of low-fat ricotta, fresh spinach, and an egg binder, topped with a sprinkle of Parmesan cheese. This baked delight delivers a balanced mix of protein and carbs while keeping the calories in check, making it a satisfying meal for any time of day.

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NUTRITION

519kcal
Protein
31.9g
Fat
17.6g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

1 portion Jumbo Pasta Shells (approx. 150g)

1/2 cup Low-Fat Ricotta Cheese (approx. 124g)

1 cup cooked and chopped Spinach (approx. 180g)

1 large Egg

1 tbsp grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked chopped spinach, and egg. Mix until well blended; season with a pinch of salt and pepper if desired.

  • 4

    Stuff each pasta shell with a generous spoonful of the ricotta-spinach mixture and place them in a lightly greased baking dish.

  • 5

    Sprinkle the stuffed shells with grated Parmesan cheese evenly over the top.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the cheese is lightly browned and the filling is set.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Healthy Baked Spinach & Ricotta Stuffed Shells

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

Healthy Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach & Ricotta Stuffed Shells

Enjoy a comforting and nutrient-packed dish featuring jumbo pasta shells filled with a creamy blend of low-fat ricotta, fresh spinach, and an egg binder, topped with a sprinkle of Parmesan cheese. This baked delight delivers a balanced mix of protein and carbs while keeping the calories in check, making it a satisfying meal for any time of day.

NUTRITION

519kcal
Protein
31.9g
Fat
17.6g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

1 portion Jumbo Pasta Shells (approx. 150g)

1/2 cup Low-Fat Ricotta Cheese (approx. 124g)

1 cup cooked and chopped Spinach (approx. 180g)

1 large Egg

1 tbsp grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked chopped spinach, and egg. Mix until well blended; season with a pinch of salt and pepper if desired.

  • 4

    Stuff each pasta shell with a generous spoonful of the ricotta-spinach mixture and place them in a lightly greased baking dish.

  • 5

    Sprinkle the stuffed shells with grated Parmesan cheese evenly over the top.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the cheese is lightly browned and the filling is set.

  • 7

    Remove from the oven, let cool slightly, and serve warm.