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 jumbo pasta shells generously stuffed with a velvety blend of part-skim ricotta, vibrant spinach, and hints of melted mozzarella and Parmesan. Perfectly seasoned with garlic powder, salt, and pepper, this dish offers a comforting and nutritious experience that’s both satisfying and delicious.

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NUTRITION

399kcal
Protein
30g
Fat
13.6g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (≈100g cooked)

1/2 cup part-skim ricotta cheese (≈124g)

1/2 cup thawed & drained frozen spinach (≈90g)

1 egg white (≈33g)

1/4 cup shredded part-skim mozzarella (≈28g)

1 tablespoon grated Parmesan cheese (≈5g)

1/4 teaspoon garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 2

    In a mixing bowl, combine the part-skim ricotta cheese, thawed and drained spinach, egg white, garlic powder, salt, and pepper. Stir well until the mixture is smooth and evenly blended.

  • 3

    Carefully stuff each pasta shell with the creamy ricotta and spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 4

    Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the filled shells.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and lightly golden on top. Let cool for a few minutes before serving.

  • 6

    Enjoy this rich, comforting dish as a satisfying meal for breakfast, lunch, or dinner.

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 jumbo pasta shells generously stuffed with a velvety blend of part-skim ricotta, vibrant spinach, and hints of melted mozzarella and Parmesan. Perfectly seasoned with garlic powder, salt, and pepper, this dish offers a comforting and nutritious experience that’s both satisfying and delicious.

NUTRITION

399kcal
Protein
30g
Fat
13.6g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (≈100g cooked)

1/2 cup part-skim ricotta cheese (≈124g)

1/2 cup thawed & drained frozen spinach (≈90g)

1 egg white (≈33g)

1/4 cup shredded part-skim mozzarella (≈28g)

1 tablespoon grated Parmesan cheese (≈5g)

1/4 teaspoon garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 2

    In a mixing bowl, combine the part-skim ricotta cheese, thawed and drained spinach, egg white, garlic powder, salt, and pepper. Stir well until the mixture is smooth and evenly blended.

  • 3

    Carefully stuff each pasta shell with the creamy ricotta and spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 4

    Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the filled shells.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the cheese is melted and lightly golden on top. Let cool for a few minutes before serving.

  • 6

    Enjoy this rich, comforting dish as a satisfying meal for breakfast, lunch, or dinner.