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 jumbo pasta shells filled with a velvety blend of ricotta, fresh spinach, and a hint of Parmesan, all lightly bound by egg and enriched with a zesty tomato sauce. Each bite delivers a perfect harmony of creamy richness and garden-fresh brightness, making it an ideal meal for a wholesome lunch or dinner.

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NUTRITION

565kcal
Protein
34.2g
Fat
19.7g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells (approx. 150g cooked)

1/3 cup Ricotta Cheese (approx. 83g)

1 cup Fresh Spinach

2 Tbsp Grated Parmesan Cheese

1 Large Egg (whole)

1 Large Egg White

1/2 cup Tomato Sauce (no salt added)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, mix the ricotta cheese, fresh spinach, grated Parmesan, whole egg, and egg white until well combined.

  • 4

    Gently fold in the tomato sauce into the cheese-spinach mixture, reserving a small amount for topping.

  • 5

    Stuff each cooked pasta shell generously with the ricotta-spinach filling and arrange them in a lightly greased baking dish.

  • 6

    Spoon the remaining tomato sauce over the stuffed shells.

  • 7

    Bake in the oven for 20-25 minutes until the filling is set and the tops begin to turn golden.

  • 8

    Remove from the oven and serve warm, enjoying a delightful blend of creamy and fresh flavors.

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 jumbo pasta shells filled with a velvety blend of ricotta, fresh spinach, and a hint of Parmesan, all lightly bound by egg and enriched with a zesty tomato sauce. Each bite delivers a perfect harmony of creamy richness and garden-fresh brightness, making it an ideal meal for a wholesome lunch or dinner.

NUTRITION

565kcal
Protein
34.2g
Fat
19.7g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells (approx. 150g cooked)

1/3 cup Ricotta Cheese (approx. 83g)

1 cup Fresh Spinach

2 Tbsp Grated Parmesan Cheese

1 Large Egg (whole)

1 Large Egg White

1/2 cup Tomato Sauce (no salt added)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling water until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, mix the ricotta cheese, fresh spinach, grated Parmesan, whole egg, and egg white until well combined.

  • 4

    Gently fold in the tomato sauce into the cheese-spinach mixture, reserving a small amount for topping.

  • 5

    Stuff each cooked pasta shell generously with the ricotta-spinach filling and arrange them in a lightly greased baking dish.

  • 6

    Spoon the remaining tomato sauce over the stuffed shells.

  • 7

    Bake in the oven for 20-25 minutes until the filling is set and the tops begin to turn golden.

  • 8

    Remove from the oven and serve warm, enjoying a delightful blend of creamy and fresh flavors.