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 delightful stuffed pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all enveloped in perfectly cooked jumbo pasta shells and topped with a light, tangy marinara sauce and a sprinkle of Parmesan. The comforting layers of creamy filling and al dente pasta make each bite a harmonious blend of textures and flavors.

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NUTRITION

513kcal
Protein
35.4g
Fat
17.2g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx. 100g)

2/3 cup part-skim ricotta cheese (approx. 170g)

1 cup fresh spinach

1/2 cup marinara sauce

2 egg whites

1 tbsp grated Parmesan cheese

1/2 tsp Italian seasoning

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, mix the part-skim ricotta cheese, egg whites, fresh spinach, Italian seasoning, salt, and pepper until well combined.

  • 4

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

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish and place the stuffed shells in a single layer.

  • 6

    Drizzle remaining marinara over the shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly golden.

  • 8

    Remove from the oven and let cool for a couple minutes 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 these delightful stuffed pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all enveloped in perfectly cooked jumbo pasta shells and topped with a light, tangy marinara sauce and a sprinkle of Parmesan. The comforting layers of creamy filling and al dente pasta make each bite a harmonious blend of textures and flavors.

NUTRITION

513kcal
Protein
35.4g
Fat
17.2g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

4 jumbo pasta shells (approx. 100g)

2/3 cup part-skim ricotta cheese (approx. 170g)

1 cup fresh spinach

1/2 cup marinara sauce

2 egg whites

1 tbsp grated Parmesan cheese

1/2 tsp Italian seasoning

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, mix the part-skim ricotta cheese, egg whites, fresh spinach, Italian seasoning, salt, and pepper until well combined.

  • 4

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

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish and place the stuffed shells in a single layer.

  • 6

    Drizzle remaining marinara over the shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly golden.

  • 8

    Remove from the oven and let cool for a couple minutes before serving.