Healthy Spinach and Ricotta Stuffed Shells

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

Healthy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach and Ricotta Stuffed Shells

Enjoy a lighter twist on a classic comfort meal with these stuffed shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and airy egg whites, all baked in a savory marinara sauce. This dish offers a harmonious balance of flavors and textures that pairs perfectly with a fresh salad for a complete dinner experience.

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NUTRITION

448kcal
Protein
26.7g
Fat
14.1g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

2 egg whites

1/2 cup low-sugar marinara sauce

1 clove garlic, minced

Dried basil and oregano to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium mixing bowl, combine the part-skim ricotta cheese, chopped fresh spinach, egg whites, and minced garlic. Stir in a pinch of dried basil and oregano.

  • 4

    Stuff each pasta shell generously with the ricotta and spinach mixture.

  • 5

    Spread a thin layer of low-sugar marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining marinara sauce over the top.

  • 6

    Bake in the preheated oven for about 20 minutes, until heated through and slightly bubbly on the edges.

  • 7

    Let cool for a few minutes before serving. Enjoy your healthy, balanced meal!

Healthy Spinach and Ricotta Stuffed Shells

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

Healthy Spinach and Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Spinach and Ricotta Stuffed Shells

Enjoy a lighter twist on a classic comfort meal with these stuffed shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and airy egg whites, all baked in a savory marinara sauce. This dish offers a harmonious balance of flavors and textures that pairs perfectly with a fresh salad for a complete dinner experience.

NUTRITION

448kcal
Protein
26.7g
Fat
14.1g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

2 egg whites

1/2 cup low-sugar marinara sauce

1 clove garlic, minced

Dried basil and oregano to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a medium mixing bowl, combine the part-skim ricotta cheese, chopped fresh spinach, egg whites, and minced garlic. Stir in a pinch of dried basil and oregano.

  • 4

    Stuff each pasta shell generously with the ricotta and spinach mixture.

  • 5

    Spread a thin layer of low-sugar marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining marinara sauce over the top.

  • 6

    Bake in the preheated oven for about 20 minutes, until heated through and slightly bubbly on the edges.

  • 7

    Let cool for a few minutes before serving. Enjoy your healthy, balanced meal!