Name: Spinach Ricotta Stuffed Shells Baked Marinara
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 whole jumbo pasta shells; 0.5 cup part-skim ricotta cheese; 3 large egg whites; 1 cup fresh spinach; 2 tbsp parmesan cheese; 0.5 cup marinara sauce; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

Spinach Ricotta Stuffed Shells Baked 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 Baked Marinara

Baked jumbo pasta shells stuffed with a creamy spinach and ricotta filling, nestled in a vibrant marinara sauce until the cheese is bubbly and golden.

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NUTRITION

Protein

38.6g

Fat

15.7g

Carbs

68.1g

SERVINGS

1 serving

INGREDIENTS

6 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

3 large egg whites

1 cup fresh spinach

2 tbsp parmesan cheese

0.5 cup marinara sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Boil the jumbo shells in salted water according to package directions until al dente, then drain and set aside.
3
Steam the spinach until wilted, squeeze out all excess moisture, and finely chop.
4
In a medium bowl, combine the ricotta, egg whites, chopped spinach, parmesan, salt, pepper, garlic powder, and oregano until smooth.
5
Spread half of the marinara sauce on the bottom of a small baking dish.
6
Stuff each cooked shell generously with the ricotta mixture and arrange them in the dish.
7
Top with the remaining marinara sauce.
8
Cover with foil and bake for 20 minutes, then remove foil and bake for another 5-10 minutes until the edges are bubbling.