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

Delight in these tender jumbo pasta shells filled with a velvety blend of low-fat ricotta, fresh spinach, and egg whites, finished with a sprinkle of Parmesan and a touch of tomato sauce for a burst of tangy flavor. This hearty dish offers a satisfying balance of creamy texture and savory freshness, perfect for a wholesome dinner.

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NUTRITION

506kcal
Protein
27.5g
Fat
13.9g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells

1/3 cup Low-Fat Ricotta Cheese

1 cup Cooked Fresh Spinach

3 Egg Whites

1 tablespoon Grated Parmesan Cheese

1/4 cup Tomato Sauce

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, egg whites, garlic powder, salt, and pepper until smooth.

  • 4

    Carefully stuff each pasta shell with the creamy ricotta-spinach mixture, ensuring they are well filled.

  • 5

    Arrange the stuffed shells in the prepared baking dish and drizzle the tomato sauce evenly over the top.

  • 6

    Sprinkle grated Parmesan cheese on top of the sauce.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the filling is set and the sauce is bubbly.

  • 8

    Remove from the oven and let cool slightly before serving.

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

Delight in these tender jumbo pasta shells filled with a velvety blend of low-fat ricotta, fresh spinach, and egg whites, finished with a sprinkle of Parmesan and a touch of tomato sauce for a burst of tangy flavor. This hearty dish offers a satisfying balance of creamy texture and savory freshness, perfect for a wholesome dinner.

NUTRITION

506kcal
Protein
27.5g
Fat
13.9g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells

1/3 cup Low-Fat Ricotta Cheese

1 cup Cooked Fresh Spinach

3 Egg Whites

1 tablespoon Grated Parmesan Cheese

1/4 cup Tomato Sauce

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, egg whites, garlic powder, salt, and pepper until smooth.

  • 4

    Carefully stuff each pasta shell with the creamy ricotta-spinach mixture, ensuring they are well filled.

  • 5

    Arrange the stuffed shells in the prepared baking dish and drizzle the tomato sauce evenly over the top.

  • 6

    Sprinkle grated Parmesan cheese on top of the sauce.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the filling is set and the sauce is bubbly.

  • 8

    Remove from the oven and let cool slightly before serving.