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 comforting dish of jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, and a touch of egg white for extra protein. Baked to perfection with a light sprinkle of Parmesan and aromatic Italian herbs, this meal offers a satisfying balance of creamy textures and savory flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

487kcal
Protein
32.8g
Fat
14.7g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

3 whole wheat jumbo pasta shells (approx. 45g total)

3/4 cup low-fat ricotta cheese (187.5g)

1 cup fresh spinach

1 large egg white

1 tablespoon grated Parmesan cheese

1 clove minced garlic

1 teaspoon dried Italian herbs

Salt and pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, egg white, minced garlic, dried Italian herbs, salt, and pepper. Stir until well mixed.

  • 4

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

  • 5

    Sprinkle the grated Parmesan cheese over the stuffed shells for extra flavor and a golden topping.

  • 6

    Bake in the preheated oven for 20-25 minutes until the filling is set and the tops are slightly golden.

  • 7

    Remove from the oven, let cool briefly, 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

Enjoy a comforting dish of jumbo pasta shells filled with a creamy blend of low‐fat ricotta, fresh spinach, and a touch of egg white for extra protein. Baked to perfection with a light sprinkle of Parmesan and aromatic Italian herbs, this meal offers a satisfying balance of creamy textures and savory flavors.

NUTRITION

487kcal
Protein
32.8g
Fat
14.7g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

3 whole wheat jumbo pasta shells (approx. 45g total)

3/4 cup low-fat ricotta cheese (187.5g)

1 cup fresh spinach

1 large egg white

1 tablespoon grated Parmesan cheese

1 clove minced garlic

1 teaspoon dried Italian herbs

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, egg white, minced garlic, dried Italian herbs, salt, and pepper. Stir until well mixed.

  • 4

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

  • 5

    Sprinkle the grated Parmesan cheese over the stuffed shells for extra flavor and a golden topping.

  • 6

    Bake in the preheated oven for 20-25 minutes until the filling is set and the tops are slightly golden.

  • 7

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