Healthy Creamy Spinach Ricotta Stuffed Shells

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

Healthy Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Spinach Ricotta Stuffed Shells

Enjoy a lighter twist on a classic Italian comfort dish. Plump whole wheat shells are generously filled with a creamy, low‐fat ricotta and spinach mixture, lightly bound with egg white and flavored with garlic and herbs, then topped with a tangy marinara sauce and baked to perfection.

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NUTRITION

474kcal
Protein
32.9g
Fat
10.3g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Pasta Shells (dry equivalent, approx 56g)

0.75 cup Low-Fat Ricotta Cheese (approx 180g)

1 cup Fresh Spinach (30g)

1 large Egg White (33g)

0.5 cup Marinara Sauce (125g)

1 minced Garlic Clove

0.5 tsp Dried Basil

0.5 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the whole wheat pasta shells until al dente, following package directions. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine low-fat ricotta cheese, fresh spinach, egg white, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until evenly combined.

  • 4

    Gently fold the cooked shells into the ricotta mixture, ensuring each shell is well-coated with the filling.

  • 5

    Spoon the filled shells into a lightly greased baking dish, arranging them in a single layer.

  • 6

    Pour the marinara sauce evenly over the shells.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the flavors meld together.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Healthy Creamy Spinach Ricotta Stuffed Shells

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

Healthy Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Spinach Ricotta Stuffed Shells

Enjoy a lighter twist on a classic Italian comfort dish. Plump whole wheat shells are generously filled with a creamy, low‐fat ricotta and spinach mixture, lightly bound with egg white and flavored with garlic and herbs, then topped with a tangy marinara sauce and baked to perfection.

NUTRITION

474kcal
Protein
32.9g
Fat
10.3g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Jumbo Pasta Shells (dry equivalent, approx 56g)

0.75 cup Low-Fat Ricotta Cheese (approx 180g)

1 cup Fresh Spinach (30g)

1 large Egg White (33g)

0.5 cup Marinara Sauce (125g)

1 minced Garlic Clove

0.5 tsp Dried Basil

0.5 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the whole wheat pasta shells until al dente, following package directions. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine low-fat ricotta cheese, fresh spinach, egg white, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until evenly combined.

  • 4

    Gently fold the cooked shells into the ricotta mixture, ensuring each shell is well-coated with the filling.

  • 5

    Spoon the filled shells into a lightly greased baking dish, arranging them in a single layer.

  • 6

    Pour the marinara sauce evenly over the shells.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the flavors meld together.

  • 8

    Remove from the oven, let cool slightly, and serve warm.