Spinach Ricotta Stuffed Shells Baked with Marinara

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

Spinach Ricotta Stuffed Shells Baked with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells Baked with Marinara

Jumbo pasta shells are filled with a creamy spinach and ricotta mixture then baked in a vibrant marinara sauce until the cheese is bubbly and golden.

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NUTRITION

548kcal
Protein
39.1g
Fat
22.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

3 whole jumbo pasta shells

0.75 cup part-skim ricotta cheese

1 cup fresh spinach

1 large egg white

0.5 cup marinara sauce

0.75 ounce part-skim mozzarella cheese

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

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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 to cool.

  • 3

    In a small skillet over medium heat, wilt the fresh spinach with a splash of water for 1-2 minutes until soft.

  • 4

    Squeeze all excess moisture out of the wilted spinach using a clean kitchen towel and finely chop it.

  • 5

    In a medium mixing bowl, combine the ricotta cheese, chopped spinach, egg white, garlic powder, dried oregano, sea salt, and black pepper until well incorporated.

  • 6

    Spread half of the marinara sauce evenly across the bottom of a small baking dish.

  • 7

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

  • 8

    Top the shells with the remaining marinara sauce, shredded mozzarella, and parmesan cheese.

  • 9

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and slightly golden.

Spinach Ricotta Stuffed Shells Baked with Marinara

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

Spinach Ricotta Stuffed Shells Baked with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells Baked with Marinara

Jumbo pasta shells are filled with a creamy spinach and ricotta mixture then baked in a vibrant marinara sauce until the cheese is bubbly and golden.

NUTRITION

548kcal
Protein
39.1g
Fat
22.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

3 whole jumbo pasta shells

0.75 cup part-skim ricotta cheese

1 cup fresh spinach

1 large egg white

0.5 cup marinara sauce

0.75 ounce part-skim mozzarella cheese

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

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 to cool.

  • 3

    In a small skillet over medium heat, wilt the fresh spinach with a splash of water for 1-2 minutes until soft.

  • 4

    Squeeze all excess moisture out of the wilted spinach using a clean kitchen towel and finely chop it.

  • 5

    In a medium mixing bowl, combine the ricotta cheese, chopped spinach, egg white, garlic powder, dried oregano, sea salt, and black pepper until well incorporated.

  • 6

    Spread half of the marinara sauce evenly across the bottom of a small baking dish.

  • 7

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

  • 8

    Top the shells with the remaining marinara sauce, shredded mozzarella, and parmesan cheese.

  • 9

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and slightly golden.