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 a comforting meal where tender whole wheat pasta shells are generously filled with a creamy blend of part-skim ricotta, egg whites, and fresh spinach, all lightly seasoned and nestled in a vibrant marinara sauce. This dish offers a beautiful balance of creamy texture, aromatic herbs, and a satisfying bite, perfect for lunch or dinner.

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NUTRITION

578kcal
Protein
35.9g
Fat
18.2g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

6 whole wheat jumbo pasta shells

3/4 cup part-skim ricotta cheese (approx. 175g)

3 egg whites

1 cup fresh spinach

1/4 cup marinara sauce

Salt and Pepper to taste

Garlic powder and Italian herb seasoning to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, chopped fresh spinach, garlic powder, Italian herb seasoning, salt, and pepper. Mix until well incorporated.

  • 4

    Carefully fill each cooked pasta shell with the ricotta-spinach mixture using a small spoon.

  • 5

    Lightly spread a layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish.

  • 6

    Top the shells with the remaining marinara sauce, ensuring even coverage.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the sauce is bubbly and the shells are heated through.

  • 8

    Remove from the oven and let 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

Delight in a comforting meal where tender whole wheat pasta shells are generously filled with a creamy blend of part-skim ricotta, egg whites, and fresh spinach, all lightly seasoned and nestled in a vibrant marinara sauce. This dish offers a beautiful balance of creamy texture, aromatic herbs, and a satisfying bite, perfect for lunch or dinner.

NUTRITION

578kcal
Protein
35.9g
Fat
18.2g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

6 whole wheat jumbo pasta shells

3/4 cup part-skim ricotta cheese (approx. 175g)

3 egg whites

1 cup fresh spinach

1/4 cup marinara sauce

Salt and Pepper to taste

Garlic powder and Italian herb seasoning to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, chopped fresh spinach, garlic powder, Italian herb seasoning, salt, and pepper. Mix until well incorporated.

  • 4

    Carefully fill each cooked pasta shell with the ricotta-spinach mixture using a small spoon.

  • 5

    Lightly spread a layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish.

  • 6

    Top the shells with the remaining marinara sauce, ensuring even coverage.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the sauce is bubbly and the shells are heated through.

  • 8

    Remove from the oven and let cool slightly before serving.