Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

Baked jumbo pasta shells stuffed with a creamy spinach and ricotta filling, topped with vibrant marinara and melted mozzarella for a bubbly finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

554kcal
Protein
38.2g
Fat
18.4g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

5 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

2 large egg whites

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

0.5 cup marinara sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

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

  • 3

    In a small skillet over medium heat, lightly sauté the baby spinach with a splash of water until wilted, then squeeze out all excess moisture and finely chop.

  • 4

    In a medium bowl, combine the ricotta cheese, egg whites, chopped spinach, parmesan cheese, sea salt, black pepper, garlic powder, and dried oregano.

  • 5

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

  • 6

    Generously stuff each cooked shell with the ricotta mixture and place them in the baking dish.

  • 7

    Top the shells with the remaining marinara sauce and sprinkle evenly with the shredded mozzarella cheese.

  • 8

    Cover 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.

Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

Baked jumbo pasta shells stuffed with a creamy spinach and ricotta filling, topped with vibrant marinara and melted mozzarella for a bubbly finish.

NUTRITION

554kcal
Protein
38.2g
Fat
18.4g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

5 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

2 large egg whites

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

0.5 cup marinara sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

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

  • 3

    In a small skillet over medium heat, lightly sauté the baby spinach with a splash of water until wilted, then squeeze out all excess moisture and finely chop.

  • 4

    In a medium bowl, combine the ricotta cheese, egg whites, chopped spinach, parmesan cheese, sea salt, black pepper, garlic powder, and dried oregano.

  • 5

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

  • 6

    Generously stuff each cooked shell with the ricotta mixture and place them in the baking dish.

  • 7

    Top the shells with the remaining marinara sauce and sprinkle evenly with the shredded mozzarella cheese.

  • 8

    Cover 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.