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

Delight in these tender jumbo pasta shells filled with a velvety blend of low-fat ricotta, a touch of nonfat Greek yogurt, and fresh spinach, all brightened with a hint of garlic and baked in a savory marinara sauce. This dish offers a comforting and satisfying bite with a creamy texture and a burst of herbaceous flavor.

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NUTRITION

460kcal
Protein
35.5g
Fat
11.2g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1/4 cup Nonfat Greek Yogurt

1 Egg White

2 cups Fresh Spinach (chopped)

1/2 cup Marinara Sauce

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

    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, nonfat Greek yogurt, egg white, and finely minced garlic. Mix until smooth.

  • 4

    Fold in the chopped fresh spinach, and season the mixture with a pinch of salt and pepper.

  • 5

    Stuff each pasta shell generously with the ricotta-spinach mixture.

  • 6

    Spread a thin layer of marinara sauce on the bottom of your baking dish. Arrange the stuffed shells in the dish, and spoon a little extra marinara sauce over the top of each shell.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until bubbly and slightly browned on top.

  • 8

    Serve warm and enjoy!

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

Delight in these tender jumbo pasta shells filled with a velvety blend of low-fat ricotta, a touch of nonfat Greek yogurt, and fresh spinach, all brightened with a hint of garlic and baked in a savory marinara sauce. This dish offers a comforting and satisfying bite with a creamy texture and a burst of herbaceous flavor.

NUTRITION

460kcal
Protein
35.5g
Fat
11.2g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1/4 cup Nonfat Greek Yogurt

1 Egg White

2 cups Fresh Spinach (chopped)

1/2 cup Marinara Sauce

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

    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, nonfat Greek yogurt, egg white, and finely minced garlic. Mix until smooth.

  • 4

    Fold in the chopped fresh spinach, and season the mixture with a pinch of salt and pepper.

  • 5

    Stuff each pasta shell generously with the ricotta-spinach mixture.

  • 6

    Spread a thin layer of marinara sauce on the bottom of your baking dish. Arrange the stuffed shells in the dish, and spoon a little extra marinara sauce over the top of each shell.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until bubbly and slightly browned on top.

  • 8

    Serve warm and enjoy!