Name: Baked Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 whole jumbo pasta shells; 0.75 cup low-fat ricotta cheese; 2 large egg whites; 1 cup fresh spinach; 0.5 oz part-skim mozzarella cheese; 1 tbsp grated parmesan cheese; 0.5 cup marinara sauce; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Baked jumbo pasta shells stuffed with a creamy spinach and herb ricotta blend, served in a vibrant tomato basil sauce until the cheese is bubbly and golden.

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NUTRITION

Protein

43.7g

Fat

17.4g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

2 whole jumbo pasta shells

0.75 cup low-fat ricotta cheese

2 large egg whites

1 cup fresh spinach

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup marinara sauce

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Cook pasta shells in boiling salted water until slightly firm (al dente), then drain and set aside.
3
In a medium bowl, combine the ricotta cheese, egg whites, chopped spinach, garlic powder, dried oregano, sea salt, and black pepper.
4
Spread half of the marinara sauce across the bottom of a small baking dish.
5
Generously fill each cooked shell with the ricotta and spinach mixture and place them in the baking dish.
6
Top the shells with the remaining marinara sauce, followed by the shredded mozzarella and parmesan cheese.
7
Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.