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

Savor these tender jumbo pasta shells generously filled with a creamy, protein-rich ricotta and spinach blend. Enhanced with a hint of egg white and a drizzle of hearty marinara sauce, each bite combines the lightness of fresh spinach with the rich texture of ricotta, finished with a sprinkle of Parmesan for an extra burst of savory flavor. This dish is both comforting and balanced, perfectly meeting your nutritional goals.

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NUTRITION

436kcal
Protein
34.9g
Fat
14.6g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

4 oz-equivalent Jumbo Pasta Shells (112g)

0.67 cup Part-Skim Ricotta Cheese (160g)

1 large Egg White (33g)

1 cup Fresh Spinach (30g)

0.5 cup Marinara Sauce (125g)

1 tbsp Parmesan Cheese (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese and egg white until smooth. Stir in the fresh spinach until evenly distributed.

  • 4

    Stuff each pasta shell with the ricotta-spinach mixture and arrange them in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells.

  • 6

    Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is slightly golden.

  • 8

    Remove from the oven, let cool for a few minutes, 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

Savor these tender jumbo pasta shells generously filled with a creamy, protein-rich ricotta and spinach blend. Enhanced with a hint of egg white and a drizzle of hearty marinara sauce, each bite combines the lightness of fresh spinach with the rich texture of ricotta, finished with a sprinkle of Parmesan for an extra burst of savory flavor. This dish is both comforting and balanced, perfectly meeting your nutritional goals.

NUTRITION

436kcal
Protein
34.9g
Fat
14.6g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

4 oz-equivalent Jumbo Pasta Shells (112g)

0.67 cup Part-Skim Ricotta Cheese (160g)

1 large Egg White (33g)

1 cup Fresh Spinach (30g)

0.5 cup Marinara Sauce (125g)

1 tbsp Parmesan Cheese (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese and egg white until smooth. Stir in the fresh spinach until evenly distributed.

  • 4

    Stuff each pasta shell with the ricotta-spinach mixture and arrange them in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells.

  • 6

    Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is slightly golden.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.