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

Savor these tender pasta shells filled with a velvety blend of part-skim ricotta and fresh spinach, enhanced by a light egg white binder and a hint of garlic. Baked in a rich marinara sauce and finished with a sprinkle of parmesan, this dish delivers comfort and nutrition in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
34.9g
Fat
17.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Pasta Shells (75g)

1/2 cup part-skim Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

3 large Egg Whites (99g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells according to the package instructions until al dente, drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (chopped), egg whites, and minced garlic. Season with salt and pepper to taste.

  • 4

    Stir in half of the marinara sauce into the ricotta mixture for extra creaminess.

  • 5

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

  • 6

    Spread the remaining marinara sauce in a baking dish and arrange the stuffed shells over it.

  • 7

    Top the shells with a light sprinkling of grated Parmesan cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese on top is slightly golden.

  • 9

    Let it 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

Savor these tender pasta shells filled with a velvety blend of part-skim ricotta and fresh spinach, enhanced by a light egg white binder and a hint of garlic. Baked in a rich marinara sauce and finished with a sprinkle of parmesan, this dish delivers comfort and nutrition in every bite.

NUTRITION

500kcal
Protein
34.9g
Fat
17.8g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Pasta Shells (75g)

1/2 cup part-skim Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

3 large Egg Whites (99g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells according to the package instructions until al dente, drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, fresh spinach (chopped), egg whites, and minced garlic. Season with salt and pepper to taste.

  • 4

    Stir in half of the marinara sauce into the ricotta mixture for extra creaminess.

  • 5

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

  • 6

    Spread the remaining marinara sauce in a baking dish and arrange the stuffed shells over it.

  • 7

    Top the shells with a light sprinkling of grated Parmesan cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese on top is slightly golden.

  • 9

    Let it cool for a few minutes before serving.