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

Delight in these pasta shells generously filled with a luscious blend of part-skim ricotta, fresh spinach, and egg whites, accented by a light marinara sauce and a dusting of parmesan. Perfectly balanced in flavor and nutrients, this dish is an indulgent comfort food that still supports your nutrition goals.

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NUTRITION

486kcal
Protein
33.7g
Fat
19.6g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

50 grams Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

3 large Egg Whites

1/3 cup Marinara Sauce

1 tablespoon Grated Parmesan Cheese

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of lightly salted water to a boil and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the ricotta cheese, egg whites, garlic powder, salt, and pepper. Mix in the fresh spinach until evenly incorporated.

  • 4

    Carefully fill each cooked shell with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the shells and sprinkle the grated parmesan cheese on top.

  • 6

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and the cheese is slightly golden.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

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

Delight in these pasta shells generously filled with a luscious blend of part-skim ricotta, fresh spinach, and egg whites, accented by a light marinara sauce and a dusting of parmesan. Perfectly balanced in flavor and nutrients, this dish is an indulgent comfort food that still supports your nutrition goals.

NUTRITION

486kcal
Protein
33.7g
Fat
19.6g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

50 grams Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

3 large Egg Whites

1/3 cup Marinara Sauce

1 tablespoon Grated Parmesan Cheese

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of lightly salted water to a boil and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

  • 3

    In a medium bowl, combine the ricotta cheese, egg whites, garlic powder, salt, and pepper. Mix in the fresh spinach until evenly incorporated.

  • 4

    Carefully fill each cooked shell with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the shells and sprinkle the grated parmesan cheese on top.

  • 6

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and the cheese is slightly golden.

  • 7

    Remove from the oven, let cool slightly, and serve warm.