Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

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

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NUTRITION

494kcal
Protein
37.7g
Fat
20.8g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 jumbo shells Pasta shells

0.5 cup Part-skim ricotta cheese

2 large Egg whites

2 tbsp Grated parmesan cheese

1 oz Shredded mozzarella cheese

0.5 cup Marinara sauce

1 cup Fresh baby spinach

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 salted water according to package directions until al dente, then drain and set aside.

  • 3

    Steam or sauté the baby spinach until fully wilted, then squeeze out all excess moisture using a clean kitchen towel and chop the spinach finely.

  • 4

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

  • 5

    Spread 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 and arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the stuffed shells and sprinkle evenly with the shredded mozzarella cheese.

  • 8

    Bake for 20 to 25 minutes until the cheese is melted and golden and the sauce is bubbling.

Baked Spinach Ricotta Stuffed Shells

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

Baked Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach Ricotta Stuffed Shells

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

NUTRITION

494kcal
Protein
37.7g
Fat
20.8g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 jumbo shells Pasta shells

0.5 cup Part-skim ricotta cheese

2 large Egg whites

2 tbsp Grated parmesan cheese

1 oz Shredded mozzarella cheese

0.5 cup Marinara sauce

1 cup Fresh baby spinach

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 salted water according to package directions until al dente, then drain and set aside.

  • 3

    Steam or sauté the baby spinach until fully wilted, then squeeze out all excess moisture using a clean kitchen towel and chop the spinach finely.

  • 4

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

  • 5

    Spread 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 and arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the stuffed shells and sprinkle evenly with the shredded mozzarella cheese.

  • 8

    Bake for 20 to 25 minutes until the cheese is melted and golden and the sauce is bubbling.