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

Enjoy a comforting dish that features al dente jumbo shells generously stuffed with a creamy mixture of part-skim ricotta, fresh spinach, and lean grilled chicken, all lightly bound by egg white. Finished with a vibrant marinara and a touch of low‐fat mozzarella, this dish brings a balanced blend of flavors and textures perfect for your meal plan.

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NUTRITION

574kcal
Protein
41.7g
Fat
18.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 serving jumbo whole wheat pasta shells (approx. 100g cooked)

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

1 cup fresh spinach (30g)

1 large egg white (33g)

1 oz grilled chicken breast (28g)

1/2 cup marinara sauce (125g)

1/4 cup low-fat mozzarella cheese, shredded (28g)

1/2 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells in boiling water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, mix the part-skim ricotta cheese, fresh spinach (chopped if large leaves), egg white, garlic powder, salt, and pepper until well combined.

  • 4

    Fold in the diced grilled chicken breast into the ricotta mixture.

  • 5

    Stuff each cooked pasta shell generously with the ricotta and chicken mixture.

  • 6

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish.

  • 7

    Arrange the stuffed shells in the dish and spoon the remaining marinara sauce evenly on top.

  • 8

    Sprinkle the shredded low-fat mozzarella cheese over the sauced shells.

  • 9

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese is slightly melted.

  • 10

    Serve warm and enjoy this wholesome, protein-packed dish.

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

Enjoy a comforting dish that features al dente jumbo shells generously stuffed with a creamy mixture of part-skim ricotta, fresh spinach, and lean grilled chicken, all lightly bound by egg white. Finished with a vibrant marinara and a touch of low‐fat mozzarella, this dish brings a balanced blend of flavors and textures perfect for your meal plan.

NUTRITION

574kcal
Protein
41.7g
Fat
18.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 serving jumbo whole wheat pasta shells (approx. 100g cooked)

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

1 cup fresh spinach (30g)

1 large egg white (33g)

1 oz grilled chicken breast (28g)

1/2 cup marinara sauce (125g)

1/4 cup low-fat mozzarella cheese, shredded (28g)

1/2 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells in boiling water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, mix the part-skim ricotta cheese, fresh spinach (chopped if large leaves), egg white, garlic powder, salt, and pepper until well combined.

  • 4

    Fold in the diced grilled chicken breast into the ricotta mixture.

  • 5

    Stuff each cooked pasta shell generously with the ricotta and chicken mixture.

  • 6

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish.

  • 7

    Arrange the stuffed shells in the dish and spoon the remaining marinara sauce evenly on top.

  • 8

    Sprinkle the shredded low-fat mozzarella cheese over the sauced shells.

  • 9

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese is slightly melted.

  • 10

    Serve warm and enjoy this wholesome, protein-packed dish.