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 plate of whole wheat stuffed shells filled with a creamy blend of low-fat ricotta, vibrant spinach, and tangy tomato sauce. Each bite delivers a satisfying mix of textures and flavors perfect for a balanced meal.

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NUTRITION

538kcal
Protein
31g
Fat
15.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Pasta Shells (dry)

0.5 cup Low-Fat Ricotta Cheese

1 cup Cooked Spinach

0.5 cup Tomato Sauce

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in boiling water according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, tomato sauce, and grated parmesan cheese. Stir until the mixture is well blended.

  • 4

    Carefully stuff each cooked shell with the ricotta and spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 5

    Cover the dish with foil and bake in the preheated oven for about 20 minutes, or until heated through and bubbly.

  • 6

    Remove the foil and let the shells cool slightly 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 plate of whole wheat stuffed shells filled with a creamy blend of low-fat ricotta, vibrant spinach, and tangy tomato sauce. Each bite delivers a satisfying mix of textures and flavors perfect for a balanced meal.

NUTRITION

538kcal
Protein
31g
Fat
15.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Pasta Shells (dry)

0.5 cup Low-Fat Ricotta Cheese

1 cup Cooked Spinach

0.5 cup Tomato Sauce

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in boiling water according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, tomato sauce, and grated parmesan cheese. Stir until the mixture is well blended.

  • 4

    Carefully stuff each cooked shell with the ricotta and spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 5

    Cover the dish with foil and bake in the preheated oven for about 20 minutes, or until heated through and bubbly.

  • 6

    Remove the foil and let the shells cool slightly before serving.