Healthy Spinach Ricotta Stuffed Shells

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

Healthy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach Ricotta Stuffed Shells

Enjoy these vibrant stuffed shells filled with a creamy blend of light ricotta, fresh spinach, and a hint of part-skim mozzarella. Baked in a zesty tomato sauce, each bite offers a delightful mix of textures and flavors perfect for a wholesome dinner.

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NUTRITION

484kcal
Protein
35g
Fat
13.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

3 oz dry Jumbo Pasta Shells

1/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup shredded Part-Skim Mozzarella Cheese

1 large Egg White

1/2 cup Tomato Sauce

1 tsp Italian Seasoning

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach (roughly chopped), shredded part-skim mozzarella, and the egg white. Stir in the Italian seasoning, garlic powder, salt, and pepper.

  • 4

    Carefully stuff each cooled pasta shell with the ricotta-spinach mixture.

  • 5

    Spread half of the tomato sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish and top with the remaining tomato sauce.

  • 6

    Cover the dish with foil and bake for about 20 minutes, then remove the foil and bake an additional 5 minutes to lightly brown the top.

  • 7

    Remove from the oven and let cool slightly before serving.

Healthy Spinach Ricotta Stuffed Shells

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

Healthy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach Ricotta Stuffed Shells

Enjoy these vibrant stuffed shells filled with a creamy blend of light ricotta, fresh spinach, and a hint of part-skim mozzarella. Baked in a zesty tomato sauce, each bite offers a delightful mix of textures and flavors perfect for a wholesome dinner.

NUTRITION

484kcal
Protein
35g
Fat
13.1g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

3 oz dry Jumbo Pasta Shells

1/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup shredded Part-Skim Mozzarella Cheese

1 large Egg White

1/2 cup Tomato Sauce

1 tsp Italian Seasoning

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach (roughly chopped), shredded part-skim mozzarella, and the egg white. Stir in the Italian seasoning, garlic powder, salt, and pepper.

  • 4

    Carefully stuff each cooled pasta shell with the ricotta-spinach mixture.

  • 5

    Spread half of the tomato sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish and top with the remaining tomato sauce.

  • 6

    Cover the dish with foil and bake for about 20 minutes, then remove the foil and bake an additional 5 minutes to lightly brown the top.

  • 7

    Remove from the oven and let cool slightly before serving.