Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a delightful twist on a classic Italian dish featuring jumbo pasta shells generously stuffed with a velvety blend of part-skim ricotta and vibrant, cooked spinach, accented with a hint of egg white for extra protein. Finished with a smear of rich marinara sauce and a sprinkle of sharp Parmesan, every bite is a comforting, satisfying blend of creamy, tangy, and aromatic flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
39.4g
Fat
15.6g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

2 Jumbo Pasta Shells (approx. 50g total)

3/4 cup Part-Skim Ricotta Cheese (approx. 185g)

1 cup Cooked Spinach (approx. 180g)

1 Large Egg White (approx. 33g)

1/2 cup Marinara Sauce (approx. 125g)

1 tbsp Grated Parmesan Cheese (approx. 5g)

Try 3 days free, then $12.99 / mo.

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 part-skim ricotta cheese, cooked spinach, and egg white. Season lightly with salt and pepper if desired.

  • 4

    Gently stuff each cooked shell with the ricotta and spinach mixture, ensuring an even distribution.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Arrange the stuffed shells in the dish.

  • 6

    Top the shells with the remaining marinara sauce and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese on top is slightly golden and the dish is heated through.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Baked Spinach and Ricotta Stuffed Shells

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

Baked Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach and Ricotta Stuffed Shells

Enjoy a delightful twist on a classic Italian dish featuring jumbo pasta shells generously stuffed with a velvety blend of part-skim ricotta and vibrant, cooked spinach, accented with a hint of egg white for extra protein. Finished with a smear of rich marinara sauce and a sprinkle of sharp Parmesan, every bite is a comforting, satisfying blend of creamy, tangy, and aromatic flavors.

NUTRITION

525kcal
Protein
39.4g
Fat
15.6g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

2 Jumbo Pasta Shells (approx. 50g total)

3/4 cup Part-Skim Ricotta Cheese (approx. 185g)

1 cup Cooked Spinach (approx. 180g)

1 Large Egg White (approx. 33g)

1/2 cup Marinara Sauce (approx. 125g)

1 tbsp Grated Parmesan Cheese (approx. 5g)

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 part-skim ricotta cheese, cooked spinach, and egg white. Season lightly with salt and pepper if desired.

  • 4

    Gently stuff each cooked shell with the ricotta and spinach mixture, ensuring an even distribution.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Arrange the stuffed shells in the dish.

  • 6

    Top the shells with the remaining marinara sauce and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the cheese on top is slightly golden and the dish is heated through.

  • 8

    Remove from the oven and let cool for a few minutes before serving.