Baked Creamy Spinach Ricotta Stuffed Shells with Fresh Tomato Sauce

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

Baked Creamy Spinach Ricotta Stuffed Shells with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells with Fresh Tomato Sauce

A comforting baked dish featuring jumbo pasta shells filled with a velvety blend of low-fat ricotta, creamy cottage cheese, fresh spinach, and egg white with a hint of garlic and basil. Topped with a fresh tomato sauce drizzled with olive oil and a sprinkle of Parmesan, this dish is a balanced, satisfying meal with bright flavors and a light, creamy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

494kcal
Protein
33.1g
Fat
11.7g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Jumbo Pasta Shells

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 Egg White

1 tbsp Grated Parmesan Cheese

1/2 cup Fresh Tomato Sauce

1 tsp Olive Oil

1/4 tsp Garlic Powder

1/4 tsp Dried Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a pot of boiling salted water until al dente. Drain and set aside.

  • 2

    In a bowl, combine the low-fat ricotta, low-fat cottage cheese, egg white, fresh spinach, garlic powder, and dried basil. Mix until well incorporated.

  • 3

    Stuff each cooked pasta shell with the creamy cheese and spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 4

    Pour the fresh tomato sauce evenly over the shells. Drizzle olive oil on top and sprinkle with grated Parmesan cheese.

  • 5

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese filling is warmed through.

  • 6

    Remove from the oven and let cool slightly before serving. Enjoy your comforting, protein-packed baked shells!

Baked Creamy Spinach Ricotta Stuffed Shells with Fresh Tomato Sauce

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

Baked Creamy Spinach Ricotta Stuffed Shells with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells with Fresh Tomato Sauce

A comforting baked dish featuring jumbo pasta shells filled with a velvety blend of low-fat ricotta, creamy cottage cheese, fresh spinach, and egg white with a hint of garlic and basil. Topped with a fresh tomato sauce drizzled with olive oil and a sprinkle of Parmesan, this dish is a balanced, satisfying meal with bright flavors and a light, creamy texture.

NUTRITION

494kcal
Protein
33.1g
Fat
11.7g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Jumbo Pasta Shells

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 Egg White

1 tbsp Grated Parmesan Cheese

1/2 cup Fresh Tomato Sauce

1 tsp Olive Oil

1/4 tsp Garlic Powder

1/4 tsp Dried Basil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a pot of boiling salted water until al dente. Drain and set aside.

  • 2

    In a bowl, combine the low-fat ricotta, low-fat cottage cheese, egg white, fresh spinach, garlic powder, and dried basil. Mix until well incorporated.

  • 3

    Stuff each cooked pasta shell with the creamy cheese and spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 4

    Pour the fresh tomato sauce evenly over the shells. Drizzle olive oil on top and sprinkle with grated Parmesan cheese.

  • 5

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese filling is warmed through.

  • 6

    Remove from the oven and let cool slightly before serving. Enjoy your comforting, protein-packed baked shells!