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 these delicious pasta shells filled with a creamy blend of low‐fat ricotta, tender spinach, and egg whites, topped with a bright tomato marinara and a sprinkle of parmesan cheese. This dish boasts a delightful contrast of textures and flavors with a perfect balance of protein and satisfying creaminess for a comforting meal.

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NUTRITION

454kcal
Protein
35.2g
Fat
13.2g
Carbs
45.0g

SERVINGS

1 serving

INGREDIENTS

4 shells Whole Wheat Pasta

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

3 Egg Whites

1 tbsp Grated Parmesan Cheese

1/4 cup Marinara Sauce

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). If the pasta shells are not pre-cooked, boil them in lightly salted water until al dente, then drain and set aside.

  • 2

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach (chopped if desired), egg whites, and grated parmesan cheese. Stir until well incorporated.

  • 3

    Carefully spoon the ricotta-spinach mixture into each pasta shell, filling them generously.

  • 4

    Arrange the stuffed shells in a baking dish and spoon the marinara sauce evenly over the top.

  • 5

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

  • 6

    Remove from the oven and let sit for a few minutes 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

Enjoy these delicious pasta shells filled with a creamy blend of low‐fat ricotta, tender spinach, and egg whites, topped with a bright tomato marinara and a sprinkle of parmesan cheese. This dish boasts a delightful contrast of textures and flavors with a perfect balance of protein and satisfying creaminess for a comforting meal.

NUTRITION

454kcal
Protein
35.2g
Fat
13.2g
Carbs
45.0g

SERVINGS

1 serving

INGREDIENTS

4 shells Whole Wheat Pasta

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

3 Egg Whites

1 tbsp Grated Parmesan Cheese

1/4 cup Marinara Sauce

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). If the pasta shells are not pre-cooked, boil them in lightly salted water until al dente, then drain and set aside.

  • 2

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach (chopped if desired), egg whites, and grated parmesan cheese. Stir until well incorporated.

  • 3

    Carefully spoon the ricotta-spinach mixture into each pasta shell, filling them generously.

  • 4

    Arrange the stuffed shells in a baking dish and spoon the marinara sauce evenly over the top.

  • 5

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

  • 6

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