Creamy Spinach Ricotta Whole Wheat Stuffed Shells

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

Creamy Spinach Ricotta Whole Wheat Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Whole Wheat Stuffed Shells

Enjoy a comforting twist on stuffed shells with whole wheat pasta enveloping a luscious blend of spinach-infused ricotta, a touch of egg for creaminess, and melted part-skim mozzarella. Steeped in a light marinara sauce and seasoned with garlic and Italian herbs, this dish offers a satisfying balance of protein and energy, perfect for a nourishing dinner.

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NUTRITION

1,753kcal
Protein
138.6g
Fat
76.4g
Carbs
134g

SERVINGS

1 serving

INGREDIENTS

20 whole wheat shells

2 cups fresh spinach

3 cups part-skim ricotta

2 eggs

1 cup part-skim mozzarella

1 cup marinara sauce

2 garlic cloves

1 tsp Italian seasoning

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, eggs, chopped fresh spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.

  • 4

    Gently fold in the part-skim mozzarella into the ricotta mixture.

  • 5

    Stuff each cooked shell generously with the ricotta-spinach blend.

  • 6

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

  • 7

    Pour the remaining marinara sauce evenly over the shells.

  • 8

    Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until bubbly and slightly golden on top.

  • 9

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

Creamy Spinach Ricotta Whole Wheat Stuffed Shells

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

Creamy Spinach Ricotta Whole Wheat Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Whole Wheat Stuffed Shells

Enjoy a comforting twist on stuffed shells with whole wheat pasta enveloping a luscious blend of spinach-infused ricotta, a touch of egg for creaminess, and melted part-skim mozzarella. Steeped in a light marinara sauce and seasoned with garlic and Italian herbs, this dish offers a satisfying balance of protein and energy, perfect for a nourishing dinner.

NUTRITION

1,753kcal
Protein
138.6g
Fat
76.4g
Carbs
134g

SERVINGS

1 serving

INGREDIENTS

20 whole wheat shells

2 cups fresh spinach

3 cups part-skim ricotta

2 eggs

1 cup part-skim mozzarella

1 cup marinara sauce

2 garlic cloves

1 tsp Italian seasoning

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, eggs, chopped fresh spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.

  • 4

    Gently fold in the part-skim mozzarella into the ricotta mixture.

  • 5

    Stuff each cooked shell generously with the ricotta-spinach blend.

  • 6

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

  • 7

    Pour the remaining marinara sauce evenly over the shells.

  • 8

    Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until bubbly and slightly golden on top.

  • 9

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