Name: Baked Spinach Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 whole jumbo pasta shells; 0.66 cup part-skim ricotta cheese; 1 large egg white; 1 cup cooked spinach; 1 oz shredded part-skim mozzarella cheese; 1 tbsp grated parmesan 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

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

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

Jumbo pasta shells baked with a creamy spinach and herb-infused ricotta filling, topped with a vibrant tomato marinara and melted mozzarella.

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NUTRITION

Protein

44.9g

Fat

21.5g

Carbs

54.3g

SERVINGS

1 serving

INGREDIENTS

4 whole jumbo pasta shells

0.66 cup part-skim ricotta cheese

1 large egg white

1 cup cooked spinach

1 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan 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

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PREPARATION

1
Preheat oven to 375°F.
2
Boil jumbo shells in salted water according to package directions until al dente, then drain and set aside.
3
In a medium bowl, combine ricotta cheese, egg white, cooked spinach, sea salt, black pepper, garlic powder, and dried oregano.
4
Spread half of the marinara sauce on the bottom of a small baking dish.
5
Stuff each cooked shell generously with the ricotta mixture and place them in the baking dish.
6
Top with the remaining marinara sauce, shredded mozzarella, and grated parmesan.
7
Cover with foil and bake for 20 minutes, then remove foil and bake for another 5-10 minutes until the cheese is bubbly and slightly golden.