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 elegantly stuffed pasta shells featuring a creamy ricotta and spinach filling with a hint of mozzarella and egg white, all nestled in a savory marinara sauce. This dish offers a delightful blend of textures and flavors, perfect for a comforting meal anytime.

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NUTRITION

628kcal
Protein
35.1g
Fat
29.1g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Shredded Mozzarella Cheese

1 Egg White

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1 clove Garlic (minced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.

  • 5

    In a mixing bowl, combine the ricotta cheese, shredded mozzarella, egg white, cooled spinach and garlic mixture, and grated Parmesan. Stir until fully mixed.

  • 6

    Stuff each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in a baking dish and spoon marinara sauce evenly over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and bubbly.

  • 8

    Serve warm, garnished with extra Parmesan if desired.

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 elegantly stuffed pasta shells featuring a creamy ricotta and spinach filling with a hint of mozzarella and egg white, all nestled in a savory marinara sauce. This dish offers a delightful blend of textures and flavors, perfect for a comforting meal anytime.

NUTRITION

628kcal
Protein
35.1g
Fat
29.1g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Shredded Mozzarella Cheese

1 Egg White

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1 clove Garlic (minced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.

  • 5

    In a mixing bowl, combine the ricotta cheese, shredded mozzarella, egg white, cooled spinach and garlic mixture, and grated Parmesan. Stir until fully mixed.

  • 6

    Stuff each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in a baking dish and spoon marinara sauce evenly over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and bubbly.

  • 8

    Serve warm, garnished with extra Parmesan if desired.