Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Savor these oven-baked jumbo shells filled with a velvety blend of part-skim ricotta, tender spinach, and a hint of egg white that brings the creamy texture together. Topped with a vibrant marinara and a sprinkle of Parmesan, this dish offers a deliciously balanced meal perfect for any time of day.

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NUTRITION

478kcal
Protein
32.6g
Fat
16.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx. 100g cooked)

1/2 cup part-skim ricotta cheese (124g)

1 cup cooked spinach (180g)

1/2 cup marinara sauce (125g)

1 large egg white

1 tbsp grated Parmesan cheese

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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.

  • 3

    In a bowl, mix together part-skim ricotta cheese, cooked spinach, and the egg white. Season lightly with salt and pepper if desired.

  • 4

    Stuff each cooked shell with the creamy ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the cheese has melted.

  • 8

    Allow to cool for a few minutes before serving.

Creamy Baked Spinach Ricotta Stuffed Shells

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

Creamy Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Ricotta Stuffed Shells

Savor these oven-baked jumbo shells filled with a velvety blend of part-skim ricotta, tender spinach, and a hint of egg white that brings the creamy texture together. Topped with a vibrant marinara and a sprinkle of Parmesan, this dish offers a deliciously balanced meal perfect for any time of day.

NUTRITION

478kcal
Protein
32.6g
Fat
16.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx. 100g cooked)

1/2 cup part-skim ricotta cheese (124g)

1 cup cooked spinach (180g)

1/2 cup marinara sauce (125g)

1 large egg white

1 tbsp grated Parmesan cheese

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.

  • 3

    In a bowl, mix together part-skim ricotta cheese, cooked spinach, and the egg white. Season lightly with salt and pepper if desired.

  • 4

    Stuff each cooked shell with the creamy ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the cheese has melted.

  • 8

    Allow to cool for a few minutes before serving.