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

Enjoy tender whole wheat pasta shells generously filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all lightly elevated with a touch of parmesan and zesty marinara sauce. This comforting dish is baked to perfection, offering a satisfying mix of textures and flavors in every bite.

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NUTRITION

431kcal
Protein
27.5g
Fat
11.5g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

4 oz equivalent Whole Wheat Pasta Shells (approx 112g)

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

1 cup Fresh Spinach (approx 30g)

3 large Egg Whites (approx 33g total)

1/4 cup Marinara Sauce (approx 62g)

1 tbsp Grated Parmesan Cheese (approx 5g)

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in boiling water according to package instructions until just al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, garlic powder, salt, and pepper. Stir in the fresh spinach until evenly distributed.

  • 4

    Lightly coat a baking dish with a bit of marinara sauce. Spread a thin layer of marinara on the bottom.

  • 5

    Fill each cooked pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in the baking dish.

  • 6

    Drizzle the remaining marinara sauce over the shells and sprinkle grated parmesan cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese has slightly melted.

  • 8

    Remove from the oven and let cool for a few minutes before serving as a satisfying main dish.

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

Enjoy tender whole wheat pasta shells generously filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all lightly elevated with a touch of parmesan and zesty marinara sauce. This comforting dish is baked to perfection, offering a satisfying mix of textures and flavors in every bite.

NUTRITION

431kcal
Protein
27.5g
Fat
11.5g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

4 oz equivalent Whole Wheat Pasta Shells (approx 112g)

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

1 cup Fresh Spinach (approx 30g)

3 large Egg Whites (approx 33g total)

1/4 cup Marinara Sauce (approx 62g)

1 tbsp Grated Parmesan Cheese (approx 5g)

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in boiling water according to package instructions until just al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, garlic powder, salt, and pepper. Stir in the fresh spinach until evenly distributed.

  • 4

    Lightly coat a baking dish with a bit of marinara sauce. Spread a thin layer of marinara on the bottom.

  • 5

    Fill each cooked pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in the baking dish.

  • 6

    Drizzle the remaining marinara sauce over the shells and sprinkle grated parmesan cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese has slightly melted.

  • 8

    Remove from the oven and let cool for a few minutes before serving as a satisfying main dish.