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 delicate jumbo pasta shells filled with a velvety blend of low‐fat ricotta, a boost of egg white protein, fresh spinach, and a melty mix of part-skim mozzarella and Parmesan. The dish is lightly finished with a tangy marinara sauce, offering a comforting taste of classic Italian flavors in every bite.

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NUTRITION

442kcal
Protein
37.9g
Fat
16.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (~60g total)

0.58 cup Low-fat Ricotta Cheese (~140g)

1 cup Fresh Baby Spinach (30g)

0.25 cup Part-Skim Mozzarella Cheese (28g)

1 tablespoon Grated Parmesan Cheese (5g)

2 Egg Whites (66g)

0.5 cup Marinara Sauce (125g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, shredded mozzarella, grated Parmesan, and fresh spinach. Stir until the mixture is evenly blended. Season with a pinch of salt, pepper, and garlic powder if desired.

  • 4

    Carefully stuff each cooked pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, ensuring they are well-covered.

  • 6

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbling and the cheese filling is heated through.

  • 7

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

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 delicate jumbo pasta shells filled with a velvety blend of low‐fat ricotta, a boost of egg white protein, fresh spinach, and a melty mix of part-skim mozzarella and Parmesan. The dish is lightly finished with a tangy marinara sauce, offering a comforting taste of classic Italian flavors in every bite.

NUTRITION

442kcal
Protein
37.9g
Fat
16.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (~60g total)

0.58 cup Low-fat Ricotta Cheese (~140g)

1 cup Fresh Baby Spinach (30g)

0.25 cup Part-Skim Mozzarella Cheese (28g)

1 tablespoon Grated Parmesan Cheese (5g)

2 Egg Whites (66g)

0.5 cup Marinara Sauce (125g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, egg whites, shredded mozzarella, grated Parmesan, and fresh spinach. Stir until the mixture is evenly blended. Season with a pinch of salt, pepper, and garlic powder if desired.

  • 4

    Carefully stuff each cooked pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 5

    Pour the marinara sauce evenly over the stuffed shells, ensuring they are well-covered.

  • 6

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbling and the cheese filling is heated through.

  • 7

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