Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

Enjoy these baked pasta shells generously filled with a creamy ricotta and spinach mixture, accented by melty part-skim mozzarella and a hint of marinara. Each bite offers a comforting blend of textures and flavors, perfect for a balanced dinner that satisfies your protein and calorie goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

543kcal
Protein
35.9g
Fat
14.7g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (cooked)

1/2 cup part-skim ricotta cheese

1 cup cooked fresh spinach

1/4 cup shredded part-skim mozzarella cheese

1/3 cup marinara sauce

1 large egg white

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the ricotta cheese, cooked spinach, egg white, garlic powder, dried oregano, salt, and pepper. Mix thoroughly until the blend is smooth and well incorporated.

  • 4

    Stir in the marinara sauce and shredded mozzarella cheese into the cheese and spinach mixture.

  • 5

    Fill each cooked pasta shell with the creamy mixture. Place the stuffed shells in a lightly greased baking dish.

  • 6

    Spread a thin layer of marinara sauce on top of the stuffed shells for added moisture and flavor.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the sauce is bubbly.

  • 8

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

Baked Creamy Spinach and Ricotta Stuffed Shells

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

Baked Creamy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach and Ricotta Stuffed Shells

Enjoy these baked pasta shells generously filled with a creamy ricotta and spinach mixture, accented by melty part-skim mozzarella and a hint of marinara. Each bite offers a comforting blend of textures and flavors, perfect for a balanced dinner that satisfies your protein and calorie goals.

NUTRITION

543kcal
Protein
35.9g
Fat
14.7g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (cooked)

1/2 cup part-skim ricotta cheese

1 cup cooked fresh spinach

1/4 cup shredded part-skim mozzarella cheese

1/3 cup marinara sauce

1 large egg white

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the ricotta cheese, cooked spinach, egg white, garlic powder, dried oregano, salt, and pepper. Mix thoroughly until the blend is smooth and well incorporated.

  • 4

    Stir in the marinara sauce and shredded mozzarella cheese into the cheese and spinach mixture.

  • 5

    Fill each cooked pasta shell with the creamy mixture. Place the stuffed shells in a lightly greased baking dish.

  • 6

    Spread a thin layer of marinara sauce on top of the stuffed shells for added moisture and flavor.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the filling is set and the sauce is bubbly.

  • 8

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