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

Delight in these comforting pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and a touch of egg white for extra protein. Baked in a rich marinara sauce and crowned with melted part-skim mozzarella, this dish offers a delicious balance of textures and flavors perfect for a fulfilling dinner.

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NUTRITION

554kcal
Protein
33.5g
Fat
23.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (about 120g cooked)

0.67 cup Part-Skim Ricotta Cheese (approx. 150g)

1 cup Fresh Spinach (30g)

0.5 cup Marinara Sauce (125g)

0.25 cup Shredded Part-Skim Mozzarella (28g)

1 Egg White (33g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, and egg white. Stir until evenly mixed and season with a pinch of salt and pepper.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 5

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

  • 6

    Pour the remaining marinara sauce over the stuffed shells and sprinkle the shredded mozzarella evenly on top.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly browned.

  • 8

    Allow the dish to cool slightly before serving, and enjoy your creamy, protein-packed meal.

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

Delight in these comforting pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and a touch of egg white for extra protein. Baked in a rich marinara sauce and crowned with melted part-skim mozzarella, this dish offers a delicious balance of textures and flavors perfect for a fulfilling dinner.

NUTRITION

554kcal
Protein
33.5g
Fat
23.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (about 120g cooked)

0.67 cup Part-Skim Ricotta Cheese (approx. 150g)

1 cup Fresh Spinach (30g)

0.5 cup Marinara Sauce (125g)

0.25 cup Shredded Part-Skim Mozzarella (28g)

1 Egg White (33g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta cheese, fresh spinach, and egg white. Stir until evenly mixed and season with a pinch of salt and pepper.

  • 4

    Spread a thin layer of marinara sauce on the bottom of a baking dish.

  • 5

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

  • 6

    Pour the remaining marinara sauce over the stuffed shells and sprinkle the shredded mozzarella evenly on top.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly browned.

  • 8

    Allow the dish to cool slightly before serving, and enjoy your creamy, protein-packed meal.