Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

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

Try 7 days free, then $12.99 / mo.

NUTRITION

749kcal
Protein
48.0g
Fat
26.8g
Carbs
85.1g

SERVINGS

1 serving

INGREDIENTS

5 large Jumbo pasta shells

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1.5 cup fresh baby spinach

0.5 cup marinara sauce

1.5 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

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 your oven to 375°F (190°C).

  • 2

    Cook the jumbo shells in a large pot of boiling salted water until al dente, then drain and set aside on a non-stick surface.

  • 3

    In a small skillet, heat the olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until fully wilted, then transfer to a clean kitchen towel and squeeze out all excess moisture.

  • 5

    In a medium mixing bowl, combine the ricotta cheese, egg whites, chopped sautéed spinach, parmesan cheese, sea salt, black pepper, and dried oregano.

  • 6

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

  • 7

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

  • 8

    Top the shells with the remaining marinara sauce and sprinkle the shredded mozzarella evenly over the top.

  • 9

    Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.

Spinach Ricotta Stuffed Shells with Marinara

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

Spinach Ricotta Stuffed Shells with Marinara

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Stuffed Shells with Marinara

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

NUTRITION

749kcal
Protein
48.0g
Fat
26.8g
Carbs
85.1g

SERVINGS

1 serving

INGREDIENTS

5 large Jumbo pasta shells

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1.5 cup fresh baby spinach

0.5 cup marinara sauce

1.5 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo shells in a large pot of boiling salted water until al dente, then drain and set aside on a non-stick surface.

  • 3

    In a small skillet, heat the olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until fully wilted, then transfer to a clean kitchen towel and squeeze out all excess moisture.

  • 5

    In a medium mixing bowl, combine the ricotta cheese, egg whites, chopped sautéed spinach, parmesan cheese, sea salt, black pepper, and dried oregano.

  • 6

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

  • 7

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

  • 8

    Top the shells with the remaining marinara sauce and sprinkle the shredded mozzarella evenly over the top.

  • 9

    Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned.