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

Enjoy a delightful twist on classic stuffed shells featuring tender whole wheat pasta filled with a creamy blend of low-fat ricotta, fresh spinach, and egg whites, all bathed in a rich marinara sauce and finished with a hint of parmesan. This dish is a comforting, balanced option that's perfect for dinner, offering a satisfying mix of textures and flavors.

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NUTRITION

506kcal
Protein
30.5g
Fat
14.5g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat pasta shells (cooked)

1/2 cup low-fat ricotta cheese

1 cup fresh spinach

1/2 cup marinara sauce

1 tablespoon grated parmesan cheese

2 large egg whites

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, fresh spinach, and egg whites. Stir well until the mixture is evenly blended.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon additional marinara sauce over the top.

  • 6

    Sprinkle the grated parmesan cheese evenly over the assembled shells.

  • 7

    Bake in the preheated oven for about 15 minutes, or until the dish is heated through and the top is lightly golden.

  • 8

    Remove from the oven and serve warm.

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

Enjoy a delightful twist on classic stuffed shells featuring tender whole wheat pasta filled with a creamy blend of low-fat ricotta, fresh spinach, and egg whites, all bathed in a rich marinara sauce and finished with a hint of parmesan. This dish is a comforting, balanced option that's perfect for dinner, offering a satisfying mix of textures and flavors.

NUTRITION

506kcal
Protein
30.5g
Fat
14.5g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat pasta shells (cooked)

1/2 cup low-fat ricotta cheese

1 cup fresh spinach

1/2 cup marinara sauce

1 tablespoon grated parmesan cheese

2 large egg whites

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells in salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, fresh spinach, and egg whites. Stir well until the mixture is evenly blended.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon additional marinara sauce over the top.

  • 6

    Sprinkle the grated parmesan cheese evenly over the assembled shells.

  • 7

    Bake in the preheated oven for about 15 minutes, or until the dish is heated through and the top is lightly golden.

  • 8

    Remove from the oven and serve warm.