Name: Spinach Ricotta Stuffed Shells with Marinara
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 unit Jumbo pasta shells; 0.5 cup Part-skim ricotta cheese; 0.5 cup Low-fat cottage cheese; 1 cup Fresh spinach; 1 large Egg white; 0.5 cup Marinara sauce; 1 tbsp Parmesan cheese; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Spinach Ricotta Stuffed Shells with Marinara

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

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

Baked jumbo pasta shells filled with a spinach and ricotta mixture, topped with a bubbling marinara sauce.

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NUTRITION

Protein

41.9g

Fat

14.6g

Carbs

66.4g

SERVINGS

1 serving

INGREDIENTS

5 unit Jumbo pasta shells

0.5 cup Part-skim ricotta cheese

0.5 cup Low-fat cottage cheese

1 cup Fresh spinach

1 large Egg white

0.5 cup Marinara sauce

1 tbsp Parmesan cheese

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 375°F.
2
Boil the jumbo shells in salted water for 2 minutes less than the package directions, then drain and rinse with cold water.
3
Finely chop the fresh spinach and mince the garlic clove.
4
In a large bowl, combine the ricotta, cottage cheese, chopped spinach, minced garlic, egg white, dried oregano, sea salt, and black pepper.
5
Pour half of the marinara sauce into the bottom of a 9x9-inch baking dish.
6
Stuff each cooked pasta shell with a generous amount of the cheese and spinach mixture and arrange them in the baking dish.
7
Top the shells with the remaining marinara sauce and sprinkle evenly with the parmesan cheese.
8
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the sauce is bubbling and the cheese is set.