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 plate of jumbo pasta shells filled with a creamy blend of ricotta, non-fat Greek yogurt, and fresh spinach, lightly bound with egg white and accented with fragrant herbs. Topped with a zesty marinara sauce and a sprinkle of melted mozzarella, this dish delivers a perfectly balanced mix of protein, taste, and wholesome ingredients.

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NUTRITION

474kcal
Protein
40g
Fat
14g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (approx. 100g cooked)

0.75 cup Part-Skim Ricotta Cheese (approx. 170g)

0.25 cup Non-Fat Greek Yogurt (approx. 60g)

1 large Egg White

1 cup Fresh Spinach

0.33 cup Marinara Sauce (approx. 82g)

1 oz Part-Skim Mozzarella Cheese, shredded

0.5 tsp Dried Italian Seasoning

0.25 tsp Garlic Powder

Salt and Black 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. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the ricotta cheese, non-fat Greek yogurt, egg white, dried Italian seasoning, garlic powder, salt, and black pepper. Stir in the fresh spinach until evenly distributed.

  • 4

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

  • 5

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the baking dish and drizzle the remaining marinara sauce over the top.

  • 7

    Sprinkle the shredded part-skim mozzarella cheese evenly on top of the shells.

  • 8

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

  • 9

    Remove from 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 plate of jumbo pasta shells filled with a creamy blend of ricotta, non-fat Greek yogurt, and fresh spinach, lightly bound with egg white and accented with fragrant herbs. Topped with a zesty marinara sauce and a sprinkle of melted mozzarella, this dish delivers a perfectly balanced mix of protein, taste, and wholesome ingredients.

NUTRITION

474kcal
Protein
40g
Fat
14g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (approx. 100g cooked)

0.75 cup Part-Skim Ricotta Cheese (approx. 170g)

0.25 cup Non-Fat Greek Yogurt (approx. 60g)

1 large Egg White

1 cup Fresh Spinach

0.33 cup Marinara Sauce (approx. 82g)

1 oz Part-Skim Mozzarella Cheese, shredded

0.5 tsp Dried Italian Seasoning

0.25 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium bowl, combine the ricotta cheese, non-fat Greek yogurt, egg white, dried Italian seasoning, garlic powder, salt, and black pepper. Stir in the fresh spinach until evenly distributed.

  • 4

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

  • 5

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the baking dish and drizzle the remaining marinara sauce over the top.

  • 7

    Sprinkle the shredded part-skim mozzarella cheese evenly on top of the shells.

  • 8

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

  • 9

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