Creamy Spinach Ricotta Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Enjoy a comforting dish of jumbo whole-wheat pasta shells generously stuffed with a creamy mixture of part-skim ricotta, fresh spinach, and a blend of mozzarella and Parmesan cheeses, all brightened by a hint of garlic and baked in a savory marinara sauce. This dish offers a satisfying blend of textures and flavors in every bite.

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NUTRITION

467kcal
Protein
34.4g
Fat
16.5g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6 whole-wheat jumbo pasta shells (85g cooked)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach

1/4 cup part-skim mozzarella cheese, shredded (28g)

1 tablespoon grated Parmesan cheese

1 large egg white

1/2 cup marinara sauce (125g)

1 clove garlic, minced

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta, fresh spinach, shredded mozzarella, grated Parmesan, and egg white. Stir in the minced garlic, and season with salt and pepper.

  • 4

    Carefully stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon a little more marinara over the top.

  • 6

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and lightly golden.

  • 7

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

Creamy Spinach Ricotta Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Enjoy a comforting dish of jumbo whole-wheat pasta shells generously stuffed with a creamy mixture of part-skim ricotta, fresh spinach, and a blend of mozzarella and Parmesan cheeses, all brightened by a hint of garlic and baked in a savory marinara sauce. This dish offers a satisfying blend of textures and flavors in every bite.

NUTRITION

467kcal
Protein
34.4g
Fat
16.5g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6 whole-wheat jumbo pasta shells (85g cooked)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach

1/4 cup part-skim mozzarella cheese, shredded (28g)

1 tablespoon grated Parmesan cheese

1 large egg white

1/2 cup marinara sauce (125g)

1 clove garlic, minced

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta, fresh spinach, shredded mozzarella, grated Parmesan, and egg white. Stir in the minced garlic, and season with salt and pepper.

  • 4

    Carefully stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon a little more marinara over the top.

  • 6

    Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and lightly golden.

  • 7

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