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 delightful pasta shells filled with a creamy blend of part-skim ricotta cheese, fresh spinach, and fluffy egg whites. Topped with a rich marinara sauce and a sprinkle of Parmesan, this dish is a comforting yet balanced meal perfect for any time of day.

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NUTRITION

523kcal
Protein
37.9g
Fat
14.8g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 80g)

1/2 cup Part-skim Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

4 Egg Whites (132g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (chopped if desired), and egg whites. Stir in half of the grated Parmesan cheese. Season with salt and pepper.

  • 4

    Lightly coat a baking dish with a bit of marinara sauce. Stuff each cooked shell with the ricotta-spinach mixture and arrange them in the dish.

  • 5

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 6

    Sprinkle the rest of the Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, until heated through and lightly golden on top.

  • 8

    Remove from the oven 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 delightful pasta shells filled with a creamy blend of part-skim ricotta cheese, fresh spinach, and fluffy egg whites. Topped with a rich marinara sauce and a sprinkle of Parmesan, this dish is a comforting yet balanced meal perfect for any time of day.

NUTRITION

523kcal
Protein
37.9g
Fat
14.8g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (approx. 80g)

1/2 cup Part-skim Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

4 Egg Whites (132g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (chopped if desired), and egg whites. Stir in half of the grated Parmesan cheese. Season with salt and pepper.

  • 4

    Lightly coat a baking dish with a bit of marinara sauce. Stuff each cooked shell with the ricotta-spinach mixture and arrange them in the dish.

  • 5

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 6

    Sprinkle the rest of the Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, until heated through and lightly golden on top.

  • 8

    Remove from the oven and serve warm.