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 plate of creamy, cheesy stuffed pasta shells infused with vibrant spinach and a tangy tomato drizzle. Each shell is filled with a luscious blend of low-fat ricotta, egg whites, and spinach, then baked to a delicate perfection with a light dusting of Parmesan. This dish perfectly balances warmth and freshness in every bite.

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NUTRITION

398kcal
Protein
28.3g
Fat
14.9g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (60g total cooked)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Cooked Spinach (180g)

2 Egg Whites (66g total)

1/2 cup Tomato Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic, minced

Salt and Pepper to taste

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil, add the jumbo pasta shells and cook until al dente. Drain and set aside.

  • 3

    In a bowl, combine low-fat ricotta cheese, cooked spinach, egg whites, minced garlic, salt, and pepper.

  • 4

    Lightly coat a baking dish with olive oil and spread a thin layer of tomato sauce on the bottom.

  • 5

    Stuff each pasta shell generously with the ricotta-spinach mixture and place them in the dish.

  • 6

    Drizzle the remaining tomato sauce over the shells and sprinkle grated Parmesan cheese on top.

  • 7

    Cover the dish with foil and bake for 20 minutes.

  • 8

    Remove the foil and bake for an additional 5-7 minutes to lightly brown the cheese.

  • 9

    Serve warm and enjoy your creamy spinach ricotta stuffed pasta shells.

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 plate of creamy, cheesy stuffed pasta shells infused with vibrant spinach and a tangy tomato drizzle. Each shell is filled with a luscious blend of low-fat ricotta, egg whites, and spinach, then baked to a delicate perfection with a light dusting of Parmesan. This dish perfectly balances warmth and freshness in every bite.

NUTRITION

398kcal
Protein
28.3g
Fat
14.9g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (60g total cooked)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Cooked Spinach (180g)

2 Egg Whites (66g total)

1/2 cup Tomato Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic, minced

Salt and Pepper to taste

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil, add the jumbo pasta shells and cook until al dente. Drain and set aside.

  • 3

    In a bowl, combine low-fat ricotta cheese, cooked spinach, egg whites, minced garlic, salt, and pepper.

  • 4

    Lightly coat a baking dish with olive oil and spread a thin layer of tomato sauce on the bottom.

  • 5

    Stuff each pasta shell generously with the ricotta-spinach mixture and place them in the dish.

  • 6

    Drizzle the remaining tomato sauce over the shells and sprinkle grated Parmesan cheese on top.

  • 7

    Cover the dish with foil and bake for 20 minutes.

  • 8

    Remove the foil and bake for an additional 5-7 minutes to lightly brown the cheese.

  • 9

    Serve warm and enjoy your creamy spinach ricotta stuffed pasta shells.