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 comforting twist on classic stuffed shells, where tender jumbo pasta is filled with a creamy mixture of ricotta, vibrant spinach, and airy egg whites, all enhanced with aromatic garlic and herbs. Topped with a light marinara and a sprinkle of Parmesan, this dish is both satisfying and balanced for a wholesome meal.

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NUTRITION

513kcal
Protein
33.7g
Fat
10.1g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

6 jumbo whole wheat pasta shells

1/2 cup part-skim ricotta cheese

1 cup chopped fresh spinach

1/3 cup marinara sauce

2 large egg whites

1 tbsp grated Parmesan cheese

1 clove garlic

1/4 medium onion

Fresh basil (about 4 leaves, chopped)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the ricotta cheese and egg whites. Stir in the chopped spinach, minced garlic, finely diced onion, and chopped basil. Mix until well incorporated.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Drizzle the marinara sauce over the shells, then sprinkle with grated Parmesan cheese.

  • 6

    Bake in the preheated oven for approximately 20 minutes until heated through and slightly golden on top.

  • 7

    Remove from the oven and let the dish cool slightly before serving. Enjoy your creamy, nutrient-packed meal!

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 comforting twist on classic stuffed shells, where tender jumbo pasta is filled with a creamy mixture of ricotta, vibrant spinach, and airy egg whites, all enhanced with aromatic garlic and herbs. Topped with a light marinara and a sprinkle of Parmesan, this dish is both satisfying and balanced for a wholesome meal.

NUTRITION

513kcal
Protein
33.7g
Fat
10.1g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

6 jumbo whole wheat pasta shells

1/2 cup part-skim ricotta cheese

1 cup chopped fresh spinach

1/3 cup marinara sauce

2 large egg whites

1 tbsp grated Parmesan cheese

1 clove garlic

1/4 medium onion

Fresh basil (about 4 leaves, chopped)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the ricotta cheese and egg whites. Stir in the chopped spinach, minced garlic, finely diced onion, and chopped basil. Mix until well incorporated.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Drizzle the marinara sauce over the shells, then sprinkle with grated Parmesan cheese.

  • 6

    Bake in the preheated oven for approximately 20 minutes until heated through and slightly golden on top.

  • 7

    Remove from the oven and let the dish cool slightly before serving. Enjoy your creamy, nutrient-packed meal!