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 the delicious union of tender whole-wheat pasta shells generously filled with a creamy blend of lowfat ricotta, fresh spinach, and a touch of egg white, all enveloped in a rich marinara sauce and capped with gooey melted mozzarella. A comforting dish that strikes a perfect balance between indulgence and nutrition.

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NUTRITION

504kcal
Protein
40.5g
Fat
13.6g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

6 shells Whole-Wheat Pasta

0.75 cup Lowfat Ricotta Cheese

1 cup Fresh Spinach

0.5 cup Marinara Sauce

1 Egg White

1 oz Shredded Part-Skim Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole-wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a bowl, combine the lowfat ricotta cheese, fresh spinach, and egg white. Mix well until the filling is smooth.

  • 4

    Gently fold in half of the marinara sauce into the ricotta mixture to add moisture and flavor.

  • 5

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

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the shredded part-skim mozzarella cheese on top.

  • 8

    Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

  • 9

    Allow the dish to cool slightly 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 the delicious union of tender whole-wheat pasta shells generously filled with a creamy blend of lowfat ricotta, fresh spinach, and a touch of egg white, all enveloped in a rich marinara sauce and capped with gooey melted mozzarella. A comforting dish that strikes a perfect balance between indulgence and nutrition.

NUTRITION

504kcal
Protein
40.5g
Fat
13.6g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

6 shells Whole-Wheat Pasta

0.75 cup Lowfat Ricotta Cheese

1 cup Fresh Spinach

0.5 cup Marinara Sauce

1 Egg White

1 oz Shredded Part-Skim Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole-wheat pasta shells according to package directions until al dente, then drain and set aside.

  • 3

    In a bowl, combine the lowfat ricotta cheese, fresh spinach, and egg white. Mix well until the filling is smooth.

  • 4

    Gently fold in half of the marinara sauce into the ricotta mixture to add moisture and flavor.

  • 5

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

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the shredded part-skim mozzarella cheese on top.

  • 8

    Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

  • 9

    Allow the dish to cool slightly before serving.