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 these comforting pasta shells stuffed with a velvety blend of ricotta and fresh spinach, enriched with egg whites and finished with a light marinara sauce and a sprinkle of Parmesan. The dish offers a satisfying mix of creamy textures and savory flavors, perfect for a balanced dinner that fuels your body and delights your taste buds.

Try 7 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
31.9g
Fat
13.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (≈60g cooked)

1/2 cup Part-Skim Ricotta (≈125g)

1 cup Fresh Spinach (≈30g)

3 large Egg Whites (≈100g)

1 tbsp Grated Parmesan Cheese (≈5g)

1/2 cup Marinara Sauce (≈125g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, and egg whites. Mix thoroughly until well blended. Season lightly with salt and pepper if desired.

  • 4

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

  • 5

    Pour the marinara sauce evenly over the stuffed shells. Sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese begins to melt.

  • 7

    Remove from the oven, garnish with extra fresh spinach or basil if desired, and serve warm.

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 these comforting pasta shells stuffed with a velvety blend of ricotta and fresh spinach, enriched with egg whites and finished with a light marinara sauce and a sprinkle of Parmesan. The dish offers a satisfying mix of creamy textures and savory flavors, perfect for a balanced dinner that fuels your body and delights your taste buds.

NUTRITION

419kcal
Protein
31.9g
Fat
13.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (≈60g cooked)

1/2 cup Part-Skim Ricotta (≈125g)

1 cup Fresh Spinach (≈30g)

3 large Egg Whites (≈100g)

1 tbsp Grated Parmesan Cheese (≈5g)

1/2 cup Marinara Sauce (≈125g)

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish.

  • 2

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

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, and egg whites. Mix thoroughly until well blended. Season lightly with salt and pepper if desired.

  • 4

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

  • 5

    Pour the marinara sauce evenly over the stuffed shells. Sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese begins to melt.

  • 7

    Remove from the oven, garnish with extra fresh spinach or basil if desired, and serve warm.