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 the comforting, creamy texture of ricotta blended with fresh spinach and delicate egg whites, nestled inside tender pasta shells and topped with a vibrant marinara and a dusting of Parmesan. This dish brings a bright balance of flavors in every bite, offering a satisfying yet balanced meal.

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NUTRITION

483kcal
Protein
32.1g
Fat
16.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 serving jumbo pasta shells (approx. 6 shells, 75g)

½ cup low-fat ricotta cheese (124g)

1 cup fresh spinach, raw (30g)

2 egg whites (66g)

½ cup marinara sauce (125g)

2 tbsp grated Parmesan cheese (10g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

  • 3

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

  • 4

    Season the ricotta-spinach mixture lightly with salt and pepper if desired.

  • 5

    Gently stuff each pasta shell with the creamy ricotta-spinach filling.

  • 6

    Spread a thin layer of marinara sauce in an oven-safe baking dish.

  • 7

    Arrange the stuffed shells in the dish, then pour the remaining marinara sauce evenly over them.

  • 8

    Sprinkle grated Parmesan cheese on top of the sauced shells.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 10

    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 the comforting, creamy texture of ricotta blended with fresh spinach and delicate egg whites, nestled inside tender pasta shells and topped with a vibrant marinara and a dusting of Parmesan. This dish brings a bright balance of flavors in every bite, offering a satisfying yet balanced meal.

NUTRITION

483kcal
Protein
32.1g
Fat
16.5g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 serving jumbo pasta shells (approx. 6 shells, 75g)

½ cup low-fat ricotta cheese (124g)

1 cup fresh spinach, raw (30g)

2 egg whites (66g)

½ cup marinara sauce (125g)

2 tbsp grated Parmesan cheese (10g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

  • 3

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

  • 4

    Season the ricotta-spinach mixture lightly with salt and pepper if desired.

  • 5

    Gently stuff each pasta shell with the creamy ricotta-spinach filling.

  • 6

    Spread a thin layer of marinara sauce in an oven-safe baking dish.

  • 7

    Arrange the stuffed shells in the dish, then pour the remaining marinara sauce evenly over them.

  • 8

    Sprinkle grated Parmesan cheese on top of the sauced shells.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 10

    Remove from the oven and let cool slightly before serving.