Creamy Baked Ricotta Spinach Stuffed Shells with Herb-Infused Marinara

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

Creamy Baked Ricotta Spinach Stuffed Shells with Herb-Infused Marinara

YOUR SOLIN GENERATED RECIPE

Creamy Baked Ricotta Spinach Stuffed Shells with Herb-Infused Marinara

A comforting twist on classic stuffed shells, filled with a creamy ricotta and spinach mixture spotlighted by a delicate egg white binder and elevated with inline herb-infused marinara. Each bite melds the earthiness of spinach with the tang of tomato sauce and a melt-in-your-mouth low-fat mozzarella finish, creating a balanced yet indulgent dish perfect for any meal of the day.

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NUTRITION

438kcal
Protein
31.6g
Fat
11.6g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

6 shells Whole Wheat Jumbo Pasta Shells

0.33 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1 large Egg White

0.5 cup Herb-Infused Marinara Sauce

0.25 cup Low-Fat Shredded Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, cooked spinach, and egg white along with a pinch of salt, pepper, dried basil, and oregano.

  • 4

    Carefully stuff each shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of the herb-infused marinara sauce in the bottom of a baking dish.

  • 6

    Arrange the stuffed shells in the dish and spoon additional marinara sauce over the top.

  • 7

    Sprinkle the low-fat shredded mozzarella cheese evenly over the shells.

  • 8

    Bake for 20-25 minutes until the dish is heated through and the cheese has melted.

  • 9

    Garnish with fresh basil if desired and serve warm.

Creamy Baked Ricotta Spinach Stuffed Shells with Herb-Infused Marinara

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

Creamy Baked Ricotta Spinach Stuffed Shells with Herb-Infused Marinara

YOUR SOLIN GENERATED RECIPE

Creamy Baked Ricotta Spinach Stuffed Shells with Herb-Infused Marinara

A comforting twist on classic stuffed shells, filled with a creamy ricotta and spinach mixture spotlighted by a delicate egg white binder and elevated with inline herb-infused marinara. Each bite melds the earthiness of spinach with the tang of tomato sauce and a melt-in-your-mouth low-fat mozzarella finish, creating a balanced yet indulgent dish perfect for any meal of the day.

NUTRITION

438kcal
Protein
31.6g
Fat
11.6g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

6 shells Whole Wheat Jumbo Pasta Shells

0.33 cup Part-Skim Ricotta Cheese

1 cup Cooked Spinach

1 large Egg White

0.5 cup Herb-Infused Marinara Sauce

0.25 cup Low-Fat Shredded Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, cooked spinach, and egg white along with a pinch of salt, pepper, dried basil, and oregano.

  • 4

    Carefully stuff each shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of the herb-infused marinara sauce in the bottom of a baking dish.

  • 6

    Arrange the stuffed shells in the dish and spoon additional marinara sauce over the top.

  • 7

    Sprinkle the low-fat shredded mozzarella cheese evenly over the shells.

  • 8

    Bake for 20-25 minutes until the dish is heated through and the cheese has melted.

  • 9

    Garnish with fresh basil if desired and serve warm.