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; 0.75 cup low-fat cottage cheese; 0.25 cup part-skim ricotta cheese; 2 large egg whites; 1 cup fresh baby spinach; 0.5 cup marinara sauce; 1 tbsp parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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

Tender pasta shells filled with a creamy spinach and herb-infused ricotta blend, baked in a vibrant marinara sauce until bubbly and golden.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.3g

Fat

12.5g

Carbs

69.5g

SERVINGS

1 serving

INGREDIENTS

6 whole jumbo pasta shells

0.75 cup low-fat cottage cheese

0.25 cup part-skim ricotta cheese

2 large egg whites

1 cup fresh baby spinach

0.5 cup marinara sauce

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 375°F.
2
Cook jumbo shells in boiling salted water until al dente, drain, and set aside.
3
Mince garlic and sauté with baby spinach in a splash of water until wilted, then squeeze out excess moisture and chop finely.
4
In a medium bowl, combine cottage cheese, ricotta, egg whites, chopped spinach, salt, pepper, and oregano until smooth.
5
Pour half of the marinara sauce into the bottom of a small baking dish.
6
Fill each cooked shell with a generous amount of the cheese and spinach mixture.
7
Arrange shells in the baking dish, top with the remaining marinara, and sprinkle with parmesan cheese.
8
Bake for 20-25 minutes until the cheese filling is firm and the sauce is bubbly and hot.