Name: Baked Spinach & Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 serving Jumbo Pasta Shells (cooked) (~100g); 1 cup fresh Spinach (~30g); 1/2 cup part-skim Ricotta Cheese (~124g); 1/2 cup Marinara Sauce (~125g); 1/4 cup shredded part-skim Mozzarella (~28g); 2 large Egg Whites (~66g total)

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

YOUR SOLIN GENERATED RECIPE

Baked Spinach & Ricotta Stuffed Shells

A comforting baked dish featuring tender jumbo pasta shells filled with a creamy ricotta and spinach mixture, complemented by a rich marinara sauce and a sprinkle of melty mozzarella. Finished with a boost of egg white protein for an extra nutritional kick, this recipe offers a satisfying balance of flavors and textures for a wholesome meal.

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NUTRITION

Protein

31.9g

Fat

16.2g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (cooked) (~100g)

1 cup fresh Spinach (~30g)

1/2 cup part-skim Ricotta Cheese (~124g)

1/2 cup Marinara Sauce (~125g)

1/4 cup shredded part-skim Mozzarella (~28g)

2 large Egg Whites (~66g total)

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Cook the jumbo pasta shells according to package directions until al dente, then drain and set aside.
3
In a mixing bowl, combine the ricotta cheese, fresh spinach, and egg whites. Stir until evenly mixed.
4
Spoon the ricotta and spinach mixture into each cooked shell gently, ensuring they are well filled.
5
Spread a thin layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish.
6
Pour the remaining marinara sauce evenly over the shells, then sprinkle shredded mozzarella on top.
7
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
8
Remove from the oven and allow the dish to cool slightly before serving.