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 a comforting dish filled with a creamy blend of part-skim ricotta, nutrient-rich spinach, and egg whites, all tucked inside tender pasta shells and topped with a zesty marinara and a sprinkle of Parmesan. This recipe offers a satisfying balance of flavors and textures, perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

376kcal
Protein
32g
Fat
11g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

5 jumbo Pasta Shells (approx 70g total)

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

1 cup Cooked Spinach (180g)

2 Egg Whites (66g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Cook the jumbo pasta shells in boiling water according to the package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, and egg whites. Stir until well blended; season with a pinch of salt and pepper if desired.

  • 4

    Carefully fill each pasta shell with the ricotta-spinach mixture and gently place them in the baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered.

  • 6

    Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the filling is set and the sauce is bubbly.

  • 8

    Remove from the oven and let 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 a comforting dish filled with a creamy blend of part-skim ricotta, nutrient-rich spinach, and egg whites, all tucked inside tender pasta shells and topped with a zesty marinara and a sprinkle of Parmesan. This recipe offers a satisfying balance of flavors and textures, perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

376kcal
Protein
32g
Fat
11g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

5 jumbo Pasta Shells (approx 70g total)

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

1 cup Cooked Spinach (180g)

2 Egg Whites (66g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Cook the jumbo pasta shells in boiling water according to the package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, and egg whites. Stir until well blended; season with a pinch of salt and pepper if desired.

  • 4

    Carefully fill each pasta shell with the ricotta-spinach mixture and gently place them in the baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered.

  • 6

    Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the filling is set and the sauce is bubbly.

  • 8

    Remove from the oven and let cool slightly before serving.