Creamy Ricotta Spinach Stuffed Shells

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

Creamy Ricotta Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Stuffed Shells

Jumbo pasta shells baked with a creamy spinach and ricotta filling, topped with bubbly mozzarella and savory marinara sauce.

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NUTRITION

481kcal
Protein
41.2g
Fat
22.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1.25 oz jumbo pasta shells

0.5 cup part-skim ricotta cheese

2 large egg whites

1 cup fresh baby spinach

0.5 cup low-sugar marinara sauce

2 oz part-skim shredded mozzarella cheese

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente, then drain and set aside.

  • 3

    Finely chop the fresh baby spinach and mince the garlic.

  • 4

    In a medium mixing bowl, combine the part-skim ricotta, egg whites, chopped spinach, minced garlic, sea salt, black pepper, and dried oregano until smooth.

  • 5

    Spread half of the marinara sauce onto the bottom of a small baking dish.

  • 6

    Spoon the ricotta mixture generously into each cooked shell and place them open-side up in the baking dish.

  • 7

    Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan.

  • 8

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

Creamy Ricotta Spinach Stuffed Shells

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

Creamy Ricotta Spinach Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Stuffed Shells

Jumbo pasta shells baked with a creamy spinach and ricotta filling, topped with bubbly mozzarella and savory marinara sauce.

NUTRITION

481kcal
Protein
41.2g
Fat
22.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1.25 oz jumbo pasta shells

0.5 cup part-skim ricotta cheese

2 large egg whites

1 cup fresh baby spinach

0.5 cup low-sugar marinara sauce

2 oz part-skim shredded mozzarella cheese

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente, then drain and set aside.

  • 3

    Finely chop the fresh baby spinach and mince the garlic.

  • 4

    In a medium mixing bowl, combine the part-skim ricotta, egg whites, chopped spinach, minced garlic, sea salt, black pepper, and dried oregano until smooth.

  • 5

    Spread half of the marinara sauce onto the bottom of a small baking dish.

  • 6

    Spoon the ricotta mixture generously into each cooked shell and place them open-side up in the baking dish.

  • 7

    Top the shells with the remaining marinara sauce, shredded mozzarella, and grated parmesan.

  • 8

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.