Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of baked jumbo shells filled with a creamy spinach and ricotta mixture. Topped with marinara, a hint of mozzarella, and a sprinkle of Parmesan, this meal delivers a satisfying blend of flavors and textures in every bite.

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NUTRITION

428kcal
Protein
29.7g
Fat
16.3g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

5 cooked jumbo pasta shells

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

1/2 cup low-sodium marinara sauce

2 large egg whites

1/8 cup shredded mozzarella cheese

1 tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp dried basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the part-skim ricotta cheese, egg whites, fresh spinach, garlic powder, dried basil, salt, and pepper. Mix until well blended.

  • 3

    Lightly fill each cooked jumbo pasta shell with the ricotta mixture.

  • 4

    Spread a thin layer of low-sodium marinara sauce in a small baking dish, and arrange the stuffed shells on top.

  • 5

    Drizzle the remaining marinara sauce over the shells and sprinkle with shredded mozzarella and grated Parmesan cheese.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the dish is heated through.

  • 7

    Remove from the oven and let cool slightly before serving.

Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Enjoy a comforting dish of baked jumbo shells filled with a creamy spinach and ricotta mixture. Topped with marinara, a hint of mozzarella, and a sprinkle of Parmesan, this meal delivers a satisfying blend of flavors and textures in every bite.

NUTRITION

428kcal
Protein
29.7g
Fat
16.3g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

5 cooked jumbo pasta shells

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

1/2 cup low-sodium marinara sauce

2 large egg whites

1/8 cup shredded mozzarella cheese

1 tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp dried basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the part-skim ricotta cheese, egg whites, fresh spinach, garlic powder, dried basil, salt, and pepper. Mix until well blended.

  • 3

    Lightly fill each cooked jumbo pasta shell with the ricotta mixture.

  • 4

    Spread a thin layer of low-sodium marinara sauce in a small baking dish, and arrange the stuffed shells on top.

  • 5

    Drizzle the remaining marinara sauce over the shells and sprinkle with shredded mozzarella and grated Parmesan cheese.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the dish is heated through.

  • 7

    Remove from the oven and let cool slightly before serving.