Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy these baked jumbo shells filled with a luscious blend of part-skim ricotta, spinach, and a hint of mozzarella, all tied together with a savory marinara sauce. This dish delivers a satisfying and comforting bite with every shell, perfect for a balanced dinner that supports your health and fitness objectives.

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NUTRITION

579kcal
Protein
36.8g
Fat
20.5g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

100g cooked Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese (~124g)

1 cup cooked Fresh Spinach (~180g)

1/4 cup shredded Part-Skim Mozzarella (~28g)

1/2 cup Marinara Sauce (~125g)

1 large Egg White

1 Garlic Clove

1/2 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of water to a boil, add a pinch of salt, and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside.

  • 3

    In a skillet over medium heat, sauté the minced garlic until fragrant. Add the cooked spinach and stir until warmed through.

  • 4

    In a bowl, combine the ricotta cheese, egg white, chopped spinach and garlic, dried basil, salt, and pepper. Mix until smooth and well incorporated.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 6

    Stuff each cooked shell with the creamy spinach-ricotta mixture and arrange them in the baking dish. Drizzle the remaining marinara sauce over the shells and sprinkle evenly with shredded mozzarella.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and slightly golden.

  • 8

    Allow the stuffed shells to cool for a few minutes before serving.

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy these baked jumbo shells filled with a luscious blend of part-skim ricotta, spinach, and a hint of mozzarella, all tied together with a savory marinara sauce. This dish delivers a satisfying and comforting bite with every shell, perfect for a balanced dinner that supports your health and fitness objectives.

NUTRITION

579kcal
Protein
36.8g
Fat
20.5g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

100g cooked Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese (~124g)

1 cup cooked Fresh Spinach (~180g)

1/4 cup shredded Part-Skim Mozzarella (~28g)

1/2 cup Marinara Sauce (~125g)

1 large Egg White

1 Garlic Clove

1/2 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of water to a boil, add a pinch of salt, and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside.

  • 3

    In a skillet over medium heat, sauté the minced garlic until fragrant. Add the cooked spinach and stir until warmed through.

  • 4

    In a bowl, combine the ricotta cheese, egg white, chopped spinach and garlic, dried basil, salt, and pepper. Mix until smooth and well incorporated.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 6

    Stuff each cooked shell with the creamy spinach-ricotta mixture and arrange them in the baking dish. Drizzle the remaining marinara sauce over the shells and sprinkle evenly with shredded mozzarella.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and slightly golden.

  • 8

    Allow the stuffed shells to cool for a few minutes before serving.