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

Jumbo pasta shells baked with a creamy spinach and ricotta filling, topped with vibrant marinara sauce and melted mozzarella for a velvety finish.

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NUTRITION

515kcal
Protein
37.1g
Fat
22.6g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells

0.5 cup ricotta cheese

1 cup fresh spinach

0.25 cup liquid egg whites

0.5 cup marinara sauce

2 tbsp mozzarella cheese

2 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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

  • 3

    Steam the fresh spinach until fully wilted, then place it in a clean kitchen towel and squeeze out as much moisture as possible before chopping finely.

  • 4

    In a medium mixing bowl, stir together the ricotta cheese, chopped spinach, liquid egg whites, sea salt, black pepper, garlic powder, and dried oregano until well combined.

  • 5

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

  • 6

    Generously stuff each cooked pasta shell with the spinach and ricotta mixture, then arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the mozzarella and parmesan cheeses.

  • 8

    Cover the dish with foil and bake for 20 minutes; remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted and 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

Jumbo pasta shells baked with a creamy spinach and ricotta filling, topped with vibrant marinara sauce and melted mozzarella for a velvety finish.

NUTRITION

515kcal
Protein
37.1g
Fat
22.6g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells

0.5 cup ricotta cheese

1 cup fresh spinach

0.25 cup liquid egg whites

0.5 cup marinara sauce

2 tbsp mozzarella cheese

2 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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

  • 3

    Steam the fresh spinach until fully wilted, then place it in a clean kitchen towel and squeeze out as much moisture as possible before chopping finely.

  • 4

    In a medium mixing bowl, stir together the ricotta cheese, chopped spinach, liquid egg whites, sea salt, black pepper, garlic powder, and dried oregano until well combined.

  • 5

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

  • 6

    Generously stuff each cooked pasta shell with the spinach and ricotta mixture, then arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the mozzarella and parmesan cheeses.

  • 8

    Cover the dish with foil and bake for 20 minutes; remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted and bubbling.