Creamy Spinach Ricotta Stuffed Shells

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

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Al dente pasta shells stuffed with a velvety spinach and ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.

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NUTRITION

457kcal
Protein
49.5g
Fat
11.3g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

3 units Jumbo pasta shells

0.25 cup Low-fat ricotta cheese

0.5 cup Non-fat plain Greek yogurt

1.5 cups Fresh baby spinach

1 unit Egg white

1 oz Shredded part-skim mozzarella cheese

0.5 cup No-sugar-added marinara sauce

1 tbsp Grated parmesan cheese

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and prepare a small baking dish with a light coating of olive oil spray.

  • 2

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

  • 3

    In a small skillet, sauté the fresh baby spinach with a tablespoon of water until completely wilted, then squeeze out all excess liquid and chop finely.

  • 4

    In a medium mixing bowl, combine the low-fat ricotta, Greek yogurt, egg white, chopped spinach, garlic powder, sea salt, and black pepper until smooth.

  • 5

    Spread half of the marinara sauce across the bottom of the prepared baking dish.

  • 6

    Stuff each cooked shell generously with the spinach-cheese mixture and arrange them in the baking dish.

  • 7

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

  • 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 slightly browned.

Creamy Spinach Ricotta Stuffed Shells

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

Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Shells

Al dente pasta shells stuffed with a velvety spinach and ricotta filling, baked in a vibrant marinara sauce until the cheese is bubbly and golden.

NUTRITION

457kcal
Protein
49.5g
Fat
11.3g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

3 units Jumbo pasta shells

0.25 cup Low-fat ricotta cheese

0.5 cup Non-fat plain Greek yogurt

1.5 cups Fresh baby spinach

1 unit Egg white

1 oz Shredded part-skim mozzarella cheese

0.5 cup No-sugar-added marinara sauce

1 tbsp Grated parmesan cheese

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and prepare a small baking dish with a light coating of olive oil spray.

  • 2

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

  • 3

    In a small skillet, sauté the fresh baby spinach with a tablespoon of water until completely wilted, then squeeze out all excess liquid and chop finely.

  • 4

    In a medium mixing bowl, combine the low-fat ricotta, Greek yogurt, egg white, chopped spinach, garlic powder, sea salt, and black pepper until smooth.

  • 5

    Spread half of the marinara sauce across the bottom of the prepared baking dish.

  • 6

    Stuff each cooked shell generously with the spinach-cheese mixture and arrange them in the baking dish.

  • 7

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

  • 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 slightly browned.