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 vibrant, comforting pasta shells filled with a luscious blend of creamy ricotta, spinach, and a hint of egg white, topped with a light marinara sauce and a sprinkle of part-skim mozzarella. A heartwarming dish that balances rich flavors and a protein boost for a satisfying dinner.

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NUTRITION

435kcal
Protein
32.3g
Fat
14.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (80g total)

1/2 cup low-fat ricotta cheese (125g)

1 cup chopped fresh spinach (30g)

1 large egg white (33g)

1/2 cup marinara sauce (125g)

1 oz part-skim mozzarella cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the jumbo pasta shells in a pot of salted water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, chopped spinach, egg white, and half of the part-skim mozzarella cheese. Stir until the mixture is smooth and well-incorporated.

  • 4

    Stuff each cooked pasta shell with a generous amount of the ricotta-spinach filling.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish and cover with the marinara sauce.

  • 6

    Sprinkle the remaining mozzarella cheese evenly over the top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

  • 8

    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

Enjoy these vibrant, comforting pasta shells filled with a luscious blend of creamy ricotta, spinach, and a hint of egg white, topped with a light marinara sauce and a sprinkle of part-skim mozzarella. A heartwarming dish that balances rich flavors and a protein boost for a satisfying dinner.

NUTRITION

435kcal
Protein
32.3g
Fat
14.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (80g total)

1/2 cup low-fat ricotta cheese (125g)

1 cup chopped fresh spinach (30g)

1 large egg white (33g)

1/2 cup marinara sauce (125g)

1 oz part-skim mozzarella cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the jumbo pasta shells in a pot of salted water until al dente, then drain and set aside.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, chopped spinach, egg white, and half of the part-skim mozzarella cheese. Stir until the mixture is smooth and well-incorporated.

  • 4

    Stuff each cooked pasta shell with a generous amount of the ricotta-spinach filling.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish and cover with the marinara sauce.

  • 6

    Sprinkle the remaining mozzarella cheese evenly over the top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and let cool slightly before serving.