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 warm and comforting dish where tender whole wheat pasta shells are filled with a luscious mixture of creamy ricotta, vibrant spinach, and egg whites, all bathed in a rich marinara sauce and finished with a sprinkle of sharp Parmesan. This dish offers a satisfying blend of textures and flavors that’s perfect for a nutritious weeknight meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
34.9g
Fat
14.6g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

6 whole wheat pasta shells (approx. 80g)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach (30g)

2 egg whites (66g)

1/2 cup marinara sauce (125g)

1 tablespoon grated Parmesan cheese (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Bring a pot of water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly.

  • 2

    In a medium bowl, combine the part-skim ricotta cheese, fresh spinach, and egg whites. Mix gently until well incorporated.

  • 3

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

  • 4

    Spread a thin layer of marinara sauce in a small baking dish. Arrange the stuffed shells in the dish and top with the remaining marinara sauce.

  • 5

    Sprinkle the grated Parmesan cheese over the top.

  • 6

    Bake in the preheated oven for about 15-20 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 7

    Remove from the oven and allow to 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 warm and comforting dish where tender whole wheat pasta shells are filled with a luscious mixture of creamy ricotta, vibrant spinach, and egg whites, all bathed in a rich marinara sauce and finished with a sprinkle of sharp Parmesan. This dish offers a satisfying blend of textures and flavors that’s perfect for a nutritious weeknight meal.

NUTRITION

529kcal
Protein
34.9g
Fat
14.6g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

6 whole wheat pasta shells (approx. 80g)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach (30g)

2 egg whites (66g)

1/2 cup marinara sauce (125g)

1 tablespoon grated Parmesan cheese (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Bring a pot of water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly.

  • 2

    In a medium bowl, combine the part-skim ricotta cheese, fresh spinach, and egg whites. Mix gently until well incorporated.

  • 3

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

  • 4

    Spread a thin layer of marinara sauce in a small baking dish. Arrange the stuffed shells in the dish and top with the remaining marinara sauce.

  • 5

    Sprinkle the grated Parmesan cheese over the top.

  • 6

    Bake in the preheated oven for about 15-20 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 7

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