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 dish featuring tender whole wheat pasta shells generously filled with a velvety ricotta and spinach mixture and lightly baked in a tangy tomato sauce. This dish channels warm, creamy textures and balanced flavors, making it a delightful option for any meal.

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NUTRITION

476kcal
Protein
32.6g
Fat
21.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup whole wheat pasta shells (cooked)

0.75 cup part-skim ricotta cheese

1 cup fresh spinach

3 large egg whites

0.33 cup low-sugar tomato sauce

1 tablespoon grated Parmesan cheese

1 teaspoon olive oil

1 clove garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, egg whites, and minced garlic. Stir well until the mixture is evenly blended. Season with salt and pepper to taste if desired.

  • 4

    Carefully fill each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of low-sugar tomato sauce on the bottom of a small baking dish. Arrange the stuffed shells in the dish and top them with the remaining tomato sauce.

  • 6

    Drizzle olive oil over the shells and sprinkle grated Parmesan cheese on top.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes 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 a comforting dish featuring tender whole wheat pasta shells generously filled with a velvety ricotta and spinach mixture and lightly baked in a tangy tomato sauce. This dish channels warm, creamy textures and balanced flavors, making it a delightful option for any meal.

NUTRITION

476kcal
Protein
32.6g
Fat
21.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup whole wheat pasta shells (cooked)

0.75 cup part-skim ricotta cheese

1 cup fresh spinach

3 large egg whites

0.33 cup low-sugar tomato sauce

1 tablespoon grated Parmesan cheese

1 teaspoon olive oil

1 clove garlic, minced

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, egg whites, and minced garlic. Stir well until the mixture is evenly blended. Season with salt and pepper to taste if desired.

  • 4

    Carefully fill each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of low-sugar tomato sauce on the bottom of a small baking dish. Arrange the stuffed shells in the dish and top them with the remaining tomato sauce.

  • 6

    Drizzle olive oil over the shells and sprinkle grated Parmesan cheese on top.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.