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 a comforting bake of jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all topped with a vibrant marinara sauce and a sprinkle of melted mozzarella. This dish marries rich flavors with a balanced nutritional profile perfect for a satisfying dinner.

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NUTRITION

481kcal
Protein
38g
Fat
15.4g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx. 4 jumbo whole wheat shells, ~70g cooked)

1/3 cup part-skim ricotta (~80g)

1 cup fresh spinach (raw)

3 large egg whites

1/2 cup marinara sauce (~125g)

1/4 cup shredded part-skim mozzarella (~28g)

1 tsp dried Italian seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach, and egg whites. Mix in the dried Italian seasoning along with salt and pepper to taste.

  • 4

    Gently fill each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce evenly in a baking dish.

  • 6

    Arrange the stuffed shells in the dish and pour the remaining marinara sauce over them.

  • 7

    Sprinkle the shredded part-skim mozzarella evenly on top.

  • 8

    Bake in the preheated oven for about 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly browned.

  • 9

    Remove from the oven and let 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 a comforting bake of jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all topped with a vibrant marinara sauce and a sprinkle of melted mozzarella. This dish marries rich flavors with a balanced nutritional profile perfect for a satisfying dinner.

NUTRITION

481kcal
Protein
38g
Fat
15.4g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx. 4 jumbo whole wheat shells, ~70g cooked)

1/3 cup part-skim ricotta (~80g)

1 cup fresh spinach (raw)

3 large egg whites

1/2 cup marinara sauce (~125g)

1/4 cup shredded part-skim mozzarella (~28g)

1 tsp dried Italian seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach, and egg whites. Mix in the dried Italian seasoning along with salt and pepper to taste.

  • 4

    Gently fill each cooked shell with the ricotta-spinach mixture.

  • 5

    Spread half of the marinara sauce evenly in a baking dish.

  • 6

    Arrange the stuffed shells in the dish and pour the remaining marinara sauce over them.

  • 7

    Sprinkle the shredded part-skim mozzarella evenly on top.

  • 8

    Bake in the preheated oven for about 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly browned.

  • 9

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