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 filled with a protein-rich spinach and ricotta blend, smothered in bright marinara for a comforting and velvety finish.

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NUTRITION

471kcal
Protein
31.5g
Fat
12.8g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

5 whole Jumbo pasta shells

0.33 cup Part-skim ricotta cheese

0.25 cup Liquid egg whites

0.5 cup Frozen chopped spinach

0.5 cup Marinara sauce

2 tbsp Grated parmesan cheese

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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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 salted water until al dente, then drain and set aside to cool slightly.

  • 3

    Ensure the frozen spinach is thawed and squeezed completely dry using a kitchen towel to prevent a watery filling.

  • 4

    In a medium mixing bowl, stir together the part-skim ricotta, liquid egg whites, dried spinach, minced garlic, sea salt, black pepper, and dried oregano until well combined.

  • 5

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

  • 6

    Stuff each cooked shell generously with the ricotta mixture and arrange them in a single layer in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the grated parmesan cheese.

  • 8

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and the sauce is bubbling.

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 filled with a protein-rich spinach and ricotta blend, smothered in bright marinara for a comforting and velvety finish.

NUTRITION

471kcal
Protein
31.5g
Fat
12.8g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

5 whole Jumbo pasta shells

0.33 cup Part-skim ricotta cheese

0.25 cup Liquid egg whites

0.5 cup Frozen chopped spinach

0.5 cup Marinara sauce

2 tbsp Grated parmesan cheese

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 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 until al dente, then drain and set aside to cool slightly.

  • 3

    Ensure the frozen spinach is thawed and squeezed completely dry using a kitchen towel to prevent a watery filling.

  • 4

    In a medium mixing bowl, stir together the part-skim ricotta, liquid egg whites, dried spinach, minced garlic, sea salt, black pepper, and dried oregano until well combined.

  • 5

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

  • 6

    Stuff each cooked shell generously with the ricotta mixture and arrange them in a single layer in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the grated parmesan cheese.

  • 8

    Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and the sauce is bubbling.