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

Enjoy a comforting dish of jumbo pasta shells stuffed with a creamy blend of ricotta and cottage cheese, mixed with fresh spinach and a touch of garlic, then baked to bubbly perfection with a sprinkle of Parmesan. This dish offers a delightful combination of creamy, cheesy filling with a satisfying pasta outer shell—perfect for a balanced meal.

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NUTRITION

472kcal
Protein
34.2g
Fat
14g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 serving whole wheat jumbo pasta shells (approx. 8 shells)

1/2 cup low-fat ricotta cheese

1/4 cup low-fat cottage cheese

1 cup fresh spinach (raw, will reduce with cooking)

1 tablespoon grated Parmesan cheese

1 clove garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

    Boil a pot of water and cook the whole wheat pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese and low-fat cottage cheese. Finely mince the garlic and add to the mixture along with the fresh spinach. Stir until evenly mixed. Season with salt and pepper to taste.

  • 4

    Fill each cooked pasta shell with the creamy spinach and cheese mixture. Arrange the stuffed shells in the prepared baking dish.

  • 5

    Sprinkle grated Parmesan cheese over the shells.

  • 6

    Bake in the preheated oven for about 15-20 minutes, or until the filling is warmed through and the top is slightly golden.

  • 7

    Remove from oven and let cool for a few minutes before serving.

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

Enjoy a comforting dish of jumbo pasta shells stuffed with a creamy blend of ricotta and cottage cheese, mixed with fresh spinach and a touch of garlic, then baked to bubbly perfection with a sprinkle of Parmesan. This dish offers a delightful combination of creamy, cheesy filling with a satisfying pasta outer shell—perfect for a balanced meal.

NUTRITION

472kcal
Protein
34.2g
Fat
14g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 serving whole wheat jumbo pasta shells (approx. 8 shells)

1/2 cup low-fat ricotta cheese

1/4 cup low-fat cottage cheese

1 cup fresh spinach (raw, will reduce with cooking)

1 tablespoon grated Parmesan cheese

1 clove garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

    Boil a pot of water and cook the whole wheat pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese and low-fat cottage cheese. Finely mince the garlic and add to the mixture along with the fresh spinach. Stir until evenly mixed. Season with salt and pepper to taste.

  • 4

    Fill each cooked pasta shell with the creamy spinach and cheese mixture. Arrange the stuffed shells in the prepared baking dish.

  • 5

    Sprinkle grated Parmesan cheese over the shells.

  • 6

    Bake in the preheated oven for about 15-20 minutes, or until the filling is warmed through and the top is slightly golden.

  • 7

    Remove from oven and let cool for a few minutes before serving.