Baked Spinach & Ricotta Stuffed Shells

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

Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach & Ricotta Stuffed Shells

Enjoy a comforting twist on a classic Italian favorite with these baked stuffed shells filled with a creamy blend of low‐fat ricotta and fresh spinach, accented by a hint of garlic and savory tomato sauce, then finished with a sprinkle of parmesan for that irresistible cheesy touch.

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NUTRITION

520kcal
Protein
30.9g
Fat
16.6g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx 100g total)

3/4 cup low-fat ricotta cheese (approx 170g)

1 cup fresh spinach, chopped (approx 30g)

1/2 cup tomato sauce (approx 125g)

1 tablespoon grated parmesan cheese (approx 5g)

1 garlic clove, minced

1/4 small onion, finely chopped (approx 20g)

1 teaspoon olive oil

1 egg white

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Bring a large pot of water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted. Remove from heat.

  • 5

    In a mixing bowl, combine the low-fat ricotta cheese, sautéed spinach mixture, and egg white. Season lightly with salt and pepper if desired.

  • 6

    Stuff each cooked shell with the ricotta-spinach mixture and arrange them in the prepared baking dish.

  • 7

    Pour the tomato sauce evenly over the shells. Sprinkle the grated parmesan cheese on top.

  • 8

    Bake in the preheated oven for about 20-25 minutes until everything is heated through and the flavors have melded.

  • 9

    Serve warm and enjoy your nutritious, protein-packed meal!

Baked Spinach & Ricotta Stuffed Shells

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

Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach & Ricotta Stuffed Shells

Enjoy a comforting twist on a classic Italian favorite with these baked stuffed shells filled with a creamy blend of low‐fat ricotta and fresh spinach, accented by a hint of garlic and savory tomato sauce, then finished with a sprinkle of parmesan for that irresistible cheesy touch.

NUTRITION

520kcal
Protein
30.9g
Fat
16.6g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx 100g total)

3/4 cup low-fat ricotta cheese (approx 170g)

1 cup fresh spinach, chopped (approx 30g)

1/2 cup tomato sauce (approx 125g)

1 tablespoon grated parmesan cheese (approx 5g)

1 garlic clove, minced

1/4 small onion, finely chopped (approx 20g)

1 teaspoon olive oil

1 egg white

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Bring a large pot of water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted. Remove from heat.

  • 5

    In a mixing bowl, combine the low-fat ricotta cheese, sautéed spinach mixture, and egg white. Season lightly with salt and pepper if desired.

  • 6

    Stuff each cooked shell with the ricotta-spinach mixture and arrange them in the prepared baking dish.

  • 7

    Pour the tomato sauce evenly over the shells. Sprinkle the grated parmesan cheese on top.

  • 8

    Bake in the preheated oven for about 20-25 minutes until everything is heated through and the flavors have melded.

  • 9

    Serve warm and enjoy your nutritious, protein-packed meal!