Healthy Baked Spinach Ricotta Stuffed Shells

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

Healthy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting and nutritious dish featuring whole wheat jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, egg white, and a touch of part-skim mozzarella. Baked to perfection in a zesty marinara sauce, this meal is a well-balanced delight that's both satisfying and aligned with clean, wholesome eating.

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NUTRITION

514kcal
Protein
36g
Fat
14.7g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 serving whole wheat jumbo pasta shells (150g)

1/2 cup low-fat ricotta cheese (125g)

1 cup fresh spinach (30g)

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

1/2 cup marinara sauce (125g)

1 large egg white (33g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo pasta shells in a large pot of boiling water until al dente (about 8-10 minutes). Drain and set aside.

  • 3

    In a mixing bowl, combine low-fat ricotta, egg white, and fresh spinach. Stir in the part-skim mozzarella, and season with salt and pepper.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked shell, ensuring they are well-filled.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then spoon the remaining marinara sauce evenly over the top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the shells are heated through.

  • 7

    Remove from the oven and let cool slightly before serving.

Healthy Baked Spinach Ricotta Stuffed Shells

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

Healthy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting and nutritious dish featuring whole wheat jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, egg white, and a touch of part-skim mozzarella. Baked to perfection in a zesty marinara sauce, this meal is a well-balanced delight that's both satisfying and aligned with clean, wholesome eating.

NUTRITION

514kcal
Protein
36g
Fat
14.7g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 serving whole wheat jumbo pasta shells (150g)

1/2 cup low-fat ricotta cheese (125g)

1 cup fresh spinach (30g)

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

1/2 cup marinara sauce (125g)

1 large egg white (33g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat jumbo pasta shells in a large pot of boiling water until al dente (about 8-10 minutes). Drain and set aside.

  • 3

    In a mixing bowl, combine low-fat ricotta, egg white, and fresh spinach. Stir in the part-skim mozzarella, and season with salt and pepper.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked shell, ensuring they are well-filled.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then spoon the remaining marinara sauce evenly over the top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the shells are heated through.

  • 7

    Remove from the oven and let cool slightly before serving.