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 a delightful bake featuring jumbo pasta shells filled with a luscious blend of ricotta, fresh spinach, and egg whites, all nestled in a rich tomato sauce and crowned with parmesan. This dish combines comfort with a clean, elevated flavor perfect for a balanced meal.

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NUTRITION

571kcal
Protein
33.2g
Fat
24.1g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

3 ounce-equivalents Jumbo Pasta Shells (cooked, approx 90g)

1/2 cup Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

2 Egg Whites (66g total)

Salt and Pepper to taste

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in boiling water until al dente, then drain and set aside.

  • 3

    In a bowl, combine ricotta cheese, egg whites, fresh spinach, salt, and pepper. Drizzle in olive oil and stir to blend evenly.

  • 4

    Gently fold in the cooked pasta shells with the ricotta mixture until shells are evenly coated.

  • 5

    Place the filled pasta shells in a lightly greased baking dish.

  • 6

    Pour the marinara sauce evenly over the shells and sprinkle the grated parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the filling is heated through and the cheese has slightly melted.

  • 8

    Remove from oven, let cool slightly, and serve warm.

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 a delightful bake featuring jumbo pasta shells filled with a luscious blend of ricotta, fresh spinach, and egg whites, all nestled in a rich tomato sauce and crowned with parmesan. This dish combines comfort with a clean, elevated flavor perfect for a balanced meal.

NUTRITION

571kcal
Protein
33.2g
Fat
24.1g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

3 ounce-equivalents Jumbo Pasta Shells (cooked, approx 90g)

1/2 cup Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

2 Egg Whites (66g total)

Salt and Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in boiling water until al dente, then drain and set aside.

  • 3

    In a bowl, combine ricotta cheese, egg whites, fresh spinach, salt, and pepper. Drizzle in olive oil and stir to blend evenly.

  • 4

    Gently fold in the cooked pasta shells with the ricotta mixture until shells are evenly coated.

  • 5

    Place the filled pasta shells in a lightly greased baking dish.

  • 6

    Pour the marinara sauce evenly over the shells and sprinkle the grated parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the filling is heated through and the cheese has slightly melted.

  • 8

    Remove from oven, let cool slightly, and serve warm.