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, nestled in a vibrant marinara sauce until bubbly and golden.

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NUTRITION

492kcal
Protein
53.8g
Fat
12.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 whole Jumbo pasta shells

4 oz Ground turkey

0.5 cup Fat-free ricotta cheese

1 cup Baby spinach

2 tbsp Liquid egg whites

0.25 cup Marinara sauce

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled, then set aside.

  • 4

    Place the baby spinach in a steamer basket or skillet with a splash of water and cook until wilted; squeeze out all excess liquid and finely chop.

  • 5

    In a medium mixing bowl, combine the cooked ground turkey, chopped spinach, fat-free ricotta, liquid egg whites, garlic powder, dried oregano, sea salt, and black pepper.

  • 6

    Spread half of the marinara sauce evenly across the bottom of a small oven-safe baking dish.

  • 7

    Stuff each cooked pasta shell with a generous portion of the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle the grated parmesan cheese on top.

  • 9

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

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, nestled in a vibrant marinara sauce until bubbly and golden.

NUTRITION

492kcal
Protein
53.8g
Fat
12.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 whole Jumbo pasta shells

4 oz Ground turkey

0.5 cup Fat-free ricotta cheese

1 cup Baby spinach

2 tbsp Liquid egg whites

0.25 cup Marinara sauce

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled, then set aside.

  • 4

    Place the baby spinach in a steamer basket or skillet with a splash of water and cook until wilted; squeeze out all excess liquid and finely chop.

  • 5

    In a medium mixing bowl, combine the cooked ground turkey, chopped spinach, fat-free ricotta, liquid egg whites, garlic powder, dried oregano, sea salt, and black pepper.

  • 6

    Spread half of the marinara sauce evenly across the bottom of a small oven-safe baking dish.

  • 7

    Stuff each cooked pasta shell with a generous portion of the turkey and ricotta mixture and arrange them in the baking dish.

  • 8

    Spoon the remaining marinara sauce over the shells and sprinkle the grated parmesan cheese on top.

  • 9

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