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

Indulge in these creamy pasta shells filled with a velvety ricotta and fresh spinach mixture, brightened by a touch of egg white and finished with marinara and a sprinkle of Parmesan. This delightful dish brings together comforting textures and flavors for a satisfying meal any time of day.

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NUTRITION

536kcal
Protein
31.5g
Fat
23.4g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked, ~120g total)

3/4 cup Part-Skim Ricotta Cheese (~170g)

1 cup Fresh Spinach (chopped, ~30g)

1 Egg White (large, ~33g)

1/2 cup Marinara Sauce (~125g)

1 tbsp Parmesan Cheese (grated, ~5g)

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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 bowl, combine the part-skim ricotta cheese with the egg white. Fold in the chopped fresh spinach until evenly mixed.

  • 4

    Fill each cooked pasta shell with the ricotta-spinach mixture using a spoon or piping bag.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then drizzle the remaining marinara sauce over the top.

  • 6

    Sprinkle grated Parmesan cheese evenly over the shells.

  • 7

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

  • 8

    Remove from the oven and let cool 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

Indulge in these creamy pasta shells filled with a velvety ricotta and fresh spinach mixture, brightened by a touch of egg white and finished with marinara and a sprinkle of Parmesan. This delightful dish brings together comforting textures and flavors for a satisfying meal any time of day.

NUTRITION

536kcal
Protein
31.5g
Fat
23.4g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked, ~120g total)

3/4 cup Part-Skim Ricotta Cheese (~170g)

1 cup Fresh Spinach (chopped, ~30g)

1 Egg White (large, ~33g)

1/2 cup Marinara Sauce (~125g)

1 tbsp Parmesan Cheese (grated, ~5g)

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 bowl, combine the part-skim ricotta cheese with the egg white. Fold in the chopped fresh spinach until evenly mixed.

  • 4

    Fill each cooked pasta shell with the ricotta-spinach mixture using a spoon or piping bag.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then drizzle the remaining marinara sauce over the top.

  • 6

    Sprinkle grated Parmesan cheese evenly over the shells.

  • 7

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

  • 8

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