Baked Spinach & Ricotta Stuffed Shells

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

Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach & Ricotta Stuffed Shells

Jumbo pasta shells filled with a creamy spinach and lean turkey ricotta blend, baked in a vibrant marinara sauce until the cheese is bubbly and golden.

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NUTRITION

464kcal
Protein
42.9g
Fat
14.4g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

3 whole Jumbo pasta shells

0.33 cup Part-skim ricotta cheese

2 oz Ground turkey (99% lean)

1 cup Fresh baby spinach

1 large Egg white

1 oz Shredded low-fat mozzarella cheese

0.5 cup Marinara sauce

1 tbsp Grated 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 shells in a large pot of boiling salted water until al dente, then drain and set aside to cool slightly.

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until browned and crumbled, then stir in the chopped spinach until wilted.

  • 4

    In a medium mixing bowl, stir together the ricotta cheese, egg white, cooked turkey and spinach mixture, garlic powder, oregano, salt, and pepper.

  • 5

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

  • 6

    Carefully stuff each cooked shell with a generous portion of the ricotta and turkey mixture, then arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella and grated parmesan.

  • 8

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

Baked Spinach & Ricotta Stuffed Shells

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

Baked Spinach & Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Spinach & Ricotta Stuffed Shells

Jumbo pasta shells filled with a creamy spinach and lean turkey ricotta blend, baked in a vibrant marinara sauce until the cheese is bubbly and golden.

NUTRITION

464kcal
Protein
42.9g
Fat
14.4g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

3 whole Jumbo pasta shells

0.33 cup Part-skim ricotta cheese

2 oz Ground turkey (99% lean)

1 cup Fresh baby spinach

1 large Egg white

1 oz Shredded low-fat mozzarella cheese

0.5 cup Marinara sauce

1 tbsp Grated 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 shells in a large pot of boiling salted water until al dente, then drain and set aside to cool slightly.

  • 3

    In a non-stick skillet over medium heat, cook the ground turkey until browned and crumbled, then stir in the chopped spinach until wilted.

  • 4

    In a medium mixing bowl, stir together the ricotta cheese, egg white, cooked turkey and spinach mixture, garlic powder, oregano, salt, and pepper.

  • 5

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

  • 6

    Carefully stuff each cooked shell with a generous portion of the ricotta and turkey mixture, then arrange them in the baking dish.

  • 7

    Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella and grated parmesan.

  • 8

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