Creamy Ricotta-Spinach Stuffed Pasta Shells

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

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Enjoy a light yet satisfying take on a classic comfort dish with creamy ricotta, tender spinach, and a hint of egg for extra richness, all stuffed into whole wheat pasta shells and baked in a vibrant marinara sauce. This meal offers a balanced blend of textures and flavors that make it perfect for a nutritious dinner.

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NUTRITION

547kcal
Protein
31.9g
Fat
21g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 serving whole wheat jumbo pasta shells (100g cooked)

1/2 cup low-fat ricotta cheese (124g)

1 cup fresh spinach

1/2 cup marinara sauce (125g)

1 tbsp grated Parmesan cheese

1 large egg

1 tsp olive oil

Seasonings to taste (garlic powder, salt, pepper, red pepper flakes)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, whole egg, grated Parmesan, and seasonings. Stir until well mixed.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in the prepared baking dish.

  • 5

    Pour the marinara sauce evenly over the shells and drizzle a teaspoon of olive oil on top.

  • 6

    Bake the shells in the preheated oven for 20-25 minutes until the sauce is bubbly and the filling is heated through.

  • 7

    Remove from the oven and let cool slightly before serving.

Creamy Ricotta-Spinach Stuffed Pasta Shells

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

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Enjoy a light yet satisfying take on a classic comfort dish with creamy ricotta, tender spinach, and a hint of egg for extra richness, all stuffed into whole wheat pasta shells and baked in a vibrant marinara sauce. This meal offers a balanced blend of textures and flavors that make it perfect for a nutritious dinner.

NUTRITION

547kcal
Protein
31.9g
Fat
21g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 serving whole wheat jumbo pasta shells (100g cooked)

1/2 cup low-fat ricotta cheese (124g)

1 cup fresh spinach

1/2 cup marinara sauce (125g)

1 tbsp grated Parmesan cheese

1 large egg

1 tsp olive oil

Seasonings to taste (garlic powder, salt, pepper, red pepper flakes)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, whole egg, grated Parmesan, and seasonings. Stir until well mixed.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in the prepared baking dish.

  • 5

    Pour the marinara sauce evenly over the shells and drizzle a teaspoon of olive oil on top.

  • 6

    Bake the shells in the preheated oven for 20-25 minutes until the sauce is bubbly and the filling is heated through.

  • 7

    Remove from the oven and let cool slightly before serving.