Name: 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; 0.5 cup Low-fat cottage cheese; 0.25 cup Part-skim ricotta cheese; 1 cup Fresh spinach; 1 large Egg; 0.5 cup Marinara sauce; 2 tbsp 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

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

Jumbo pasta shells stuffed with a creamy spinach and herb-infused cheese blend, baked in a vibrant marinara sauce until golden and bubbly.

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NUTRITION

Protein

41.4g

Fat

17.4g

Carbs

47.0g

SERVINGS

1 serving

INGREDIENTS

4 whole Jumbo pasta shells

0.5 cup Low-fat cottage cheese

0.25 cup Part-skim ricotta cheese

1 cup Fresh spinach

1 large Egg

0.5 cup Marinara sauce

2 tbsp 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.
2
Cook the jumbo pasta shells in a pot of boiling water until al dente, then drain and set aside to cool slightly.
3
In a medium mixing bowl, combine the cottage cheese, ricotta, egg, chopped spinach, garlic powder, oregano, sea salt, and black pepper until well incorporated.
4
Spread half of the marinara sauce across the bottom of a small baking dish.
5
Stuff each cooked shell with a generous portion of the cheese and spinach mixture and arrange them in the baking dish.
6
Top the shells with the remaining marinara sauce and sprinkle evenly with the mozzarella and parmesan cheeses.
7
Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling around the edges.