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 the delightful harmony of tender jumbo pasta shells filled with a creamy blend of low‐fat ricotta, nutrient-rich fresh spinach, and egg white protein. Finished with a light sprinkle of melted mozzarella and a tangy marinara glaze, this dish is both comforting and perfectly balanced for a healthy meal.

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NUTRITION

551kcal
Protein
36.7g
Fat
17g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

5 jumbo whole wheat pasta shells (125g total)

1/2 cup low-fat ricotta cheese (124g)

1 cup fresh spinach (30g)

1/3 cup marinara sauce (80g)

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

2 egg whites (66g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Meanwhile, in a mixing bowl, combine the low-fat ricotta cheese, egg whites, and chopped fresh spinach. Stir until well mixed.

  • 4

    Gently spoon the ricotta-spinach mixture into each cooked pasta shell, filling them evenly.

  • 5

    Place the stuffed shells in a baking dish and spoon the marinara sauce evenly over the top.

  • 6

    Sprinkle the shredded part-skim mozzarella cheese over the marinara.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and allow to cool slightly before serving.

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 the delightful harmony of tender jumbo pasta shells filled with a creamy blend of low‐fat ricotta, nutrient-rich fresh spinach, and egg white protein. Finished with a light sprinkle of melted mozzarella and a tangy marinara glaze, this dish is both comforting and perfectly balanced for a healthy meal.

NUTRITION

551kcal
Protein
36.7g
Fat
17g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

5 jumbo whole wheat pasta shells (125g total)

1/2 cup low-fat ricotta cheese (124g)

1 cup fresh spinach (30g)

1/3 cup marinara sauce (80g)

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

2 egg whites (66g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Meanwhile, in a mixing bowl, combine the low-fat ricotta cheese, egg whites, and chopped fresh spinach. Stir until well mixed.

  • 4

    Gently spoon the ricotta-spinach mixture into each cooked pasta shell, filling them evenly.

  • 5

    Place the stuffed shells in a baking dish and spoon the marinara sauce evenly over the top.

  • 6

    Sprinkle the shredded part-skim mozzarella cheese over the marinara.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and allow to cool slightly before serving.