Creamy Spinach Ricotta Stuffed Pasta Shells

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

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Delight in these tender, baked pasta shells filled with a creamy blend of low-fat ricotta, spinach, and egg whites, all smothered in a rich marinara sauce and sprinkled with Parmesan. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome meal that nourishes and delights.

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NUTRITION

477kcal
Protein
34.3g
Fat
9.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

1 serving Whole Wheat Jumbo Pasta Shells (150g cooked)

1/2 cup Low-Fat Ricotta Cheese (124g)

2 large Egg Whites (66g total)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

1 tablespoon Grated Parmesan Cheese

1 clove Garlic

1/2 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cook the whole wheat jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, egg whites, chopped fresh spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.

  • 4

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

  • 5

    Pour the marinara sauce evenly over the stuffed shells and sprinkle with grated Parmesan cheese.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbly and the shells are heated through.

  • 7

    Remove from the oven and allow to cool for a few minutes before serving.

Creamy Spinach Ricotta Stuffed Pasta Shells

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

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Delight in these tender, baked pasta shells filled with a creamy blend of low-fat ricotta, spinach, and egg whites, all smothered in a rich marinara sauce and sprinkled with Parmesan. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome meal that nourishes and delights.

NUTRITION

477kcal
Protein
34.3g
Fat
9.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

1 serving Whole Wheat Jumbo Pasta Shells (150g cooked)

1/2 cup Low-Fat Ricotta Cheese (124g)

2 large Egg Whites (66g total)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

1 tablespoon Grated Parmesan Cheese

1 clove Garlic

1/2 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cook the whole wheat jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, egg whites, chopped fresh spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.

  • 4

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

  • 5

    Pour the marinara sauce evenly over the stuffed shells and sprinkle with grated Parmesan cheese.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbly and the shells are heated through.

  • 7

    Remove from the oven and allow to cool for a few minutes before serving.