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

Delight in these wholesome baked shells stuffed with creamy part-skim ricotta, fresh spinach, and a touch of tomato marinara, enhanced by the light boost of egg whites and a sprinkle of Parmesan. A balanced meal that's both comforting and nutritious, perfect for a satisfying dinner.

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NUTRITION

433kcal
Protein
32.6g
Fat
11.2g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

50 grams Whole Wheat Pasta Shells

½ cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

½ cup Marinara Tomato Sauce

1 tablespoon Parmesan Cheese

2 Egg Whites

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine part-skim ricotta, egg whites, and a handful of chopped fresh spinach. Mix well until uniformly blended.

  • 4

    Stir in half of the marinara tomato sauce into the ricotta mixture to add moisture and flavor.

  • 5

    Stuff each cooked pasta shell with a generous spoonful of the ricotta-spinach blend.

  • 6

    Arrange the stuffed shells in a lightly greased baking dish and spoon the remaining marinara sauce over the top.

  • 7

    Sprinkle grated Parmesan cheese evenly over the dish.

  • 8

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

  • 9

    Remove from the oven, garnish with a few fresh spinach leaves if desired, 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

Delight in these wholesome baked shells stuffed with creamy part-skim ricotta, fresh spinach, and a touch of tomato marinara, enhanced by the light boost of egg whites and a sprinkle of Parmesan. A balanced meal that's both comforting and nutritious, perfect for a satisfying dinner.

NUTRITION

433kcal
Protein
32.6g
Fat
11.2g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

50 grams Whole Wheat Pasta Shells

½ cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

½ cup Marinara Tomato Sauce

1 tablespoon Parmesan Cheese

2 Egg Whites

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine part-skim ricotta, egg whites, and a handful of chopped fresh spinach. Mix well until uniformly blended.

  • 4

    Stir in half of the marinara tomato sauce into the ricotta mixture to add moisture and flavor.

  • 5

    Stuff each cooked pasta shell with a generous spoonful of the ricotta-spinach blend.

  • 6

    Arrange the stuffed shells in a lightly greased baking dish and spoon the remaining marinara sauce over the top.

  • 7

    Sprinkle grated Parmesan cheese evenly over the dish.

  • 8

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

  • 9

    Remove from the oven, garnish with a few fresh spinach leaves if desired, and serve warm.