Healthy Creamy Spinach Ricotta Baked Shells

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

Healthy Creamy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Spinach Ricotta Baked Shells

Enjoy a comforting dish of baked whole wheat shells enveloped in a creamy mixture of part-skim ricotta, fresh spinach, and egg whites, all smothered in a tangy marinara sauce and finished with a sprinkle of Parmesan. This balanced meal delivers robust flavors with a light, healthy twist.

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NUTRITION

551kcal
Protein
33.9g
Fat
14.6g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces dry whole wheat pasta shells

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

1/4 cup marinara sauce

2 large egg whites

2 tablespoons grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in boiling, salted water according to the package directions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, garlic powder, onion powder, salt, and pepper until smooth.

  • 4

    Fold in the fresh spinach and a few tablespoons of the marinara sauce to lightly coat the mixture.

  • 5

    Mix the cooked pasta shells into the ricotta-spinach blend until evenly distributed.

  • 6

    Transfer the mixture to a lightly greased baking dish and drizzle the remaining marinara sauce on top.

  • 7

    Sprinkle grated Parmesan cheese evenly over the dish.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the dish is bubbly and the top begins to turn golden.

  • 9

    Allow to cool slightly before serving.

Healthy Creamy Spinach Ricotta Baked Shells

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

Healthy Creamy Spinach Ricotta Baked Shells

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Spinach Ricotta Baked Shells

Enjoy a comforting dish of baked whole wheat shells enveloped in a creamy mixture of part-skim ricotta, fresh spinach, and egg whites, all smothered in a tangy marinara sauce and finished with a sprinkle of Parmesan. This balanced meal delivers robust flavors with a light, healthy twist.

NUTRITION

551kcal
Protein
33.9g
Fat
14.6g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces dry whole wheat pasta shells

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

1/4 cup marinara sauce

2 large egg whites

2 tablespoons grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in boiling, salted water according to the package directions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, garlic powder, onion powder, salt, and pepper until smooth.

  • 4

    Fold in the fresh spinach and a few tablespoons of the marinara sauce to lightly coat the mixture.

  • 5

    Mix the cooked pasta shells into the ricotta-spinach blend until evenly distributed.

  • 6

    Transfer the mixture to a lightly greased baking dish and drizzle the remaining marinara sauce on top.

  • 7

    Sprinkle grated Parmesan cheese evenly over the dish.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the dish is bubbly and the top begins to turn golden.

  • 9

    Allow to cool slightly before serving.