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

Savor these tender jumbo pasta shells generously filled with a delightful blend of creamy ricotta, vibrant spinach, and a whole egg for an extra protein punch. Finished with a sprinkle of garlic and fresh basil, this dish offers a harmonious balance of textures and a comforting, flavor-packed bite.

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NUTRITION

543kcal
Protein
32.3g
Fat
21g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (140g cooked)

1/2 cup part-skim ricotta cheese (125g)

1 cup cooked fresh spinach (180g)

1 large egg (50g)

1/2 teaspoon garlic powder

1 tablespoon fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 2

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, and the large egg. Stir in the garlic powder, fresh basil, and season with salt and pepper. Mix until the filling is well incorporated.

  • 3

    Stuff each pasta shell generously with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish in a single layer.

  • 4

    Cover the dish with foil and bake in the preheated oven for 20 minutes, until the filling is set and the shells are heated through.

  • 5

    If desired, uncover for the last 5 minutes to allow the tops to slightly brown. Serve warm, garnished with extra fresh basil if preferred.

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

Savor these tender jumbo pasta shells generously filled with a delightful blend of creamy ricotta, vibrant spinach, and a whole egg for an extra protein punch. Finished with a sprinkle of garlic and fresh basil, this dish offers a harmonious balance of textures and a comforting, flavor-packed bite.

NUTRITION

543kcal
Protein
32.3g
Fat
21g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (140g cooked)

1/2 cup part-skim ricotta cheese (125g)

1 cup cooked fresh spinach (180g)

1 large egg (50g)

1/2 teaspoon garlic powder

1 tablespoon fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 2

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, and the large egg. Stir in the garlic powder, fresh basil, and season with salt and pepper. Mix until the filling is well incorporated.

  • 3

    Stuff each pasta shell generously with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish in a single layer.

  • 4

    Cover the dish with foil and bake in the preheated oven for 20 minutes, until the filling is set and the shells are heated through.

  • 5

    If desired, uncover for the last 5 minutes to allow the tops to slightly brown. Serve warm, garnished with extra fresh basil if preferred.