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 this comforting dish featuring jumbo pasta shells stuffed with a luscious blend of creamy ricotta, vibrant spinach, and a hint of marinara. Finished with a sprinkle of Parmesan and baked to perfection, this meal delivers a satisfying flavor and balance perfect for a hearty dinner.

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NUTRITION

505kcal
Protein
30.3g
Fat
14.5g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked jumbo pasta shells

1/3 cup part-skim ricotta cheese

1 cup cooked, drained frozen spinach

1/2 cup marinara sauce

1 tbsp grated Parmesan cheese

2 egg whites

2 cloves minced garlic

1 tbsp chopped fresh basil

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 the package instructions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, thawed spinach, egg whites, minced garlic, and chopped basil. Season with salt and pepper to taste.

  • 4

    Spoon a small amount of marinara sauce on the bottom of a baking dish to prevent sticking.

  • 5

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

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and the sauce is bubbly.

  • 8

    Remove from the oven and allow to 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

Enjoy this comforting dish featuring jumbo pasta shells stuffed with a luscious blend of creamy ricotta, vibrant spinach, and a hint of marinara. Finished with a sprinkle of Parmesan and baked to perfection, this meal delivers a satisfying flavor and balance perfect for a hearty dinner.

NUTRITION

505kcal
Protein
30.3g
Fat
14.5g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked jumbo pasta shells

1/3 cup part-skim ricotta cheese

1 cup cooked, drained frozen spinach

1/2 cup marinara sauce

1 tbsp grated Parmesan cheese

2 egg whites

2 cloves minced garlic

1 tbsp chopped fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the ricotta cheese, thawed spinach, egg whites, minced garlic, and chopped basil. Season with salt and pepper to taste.

  • 4

    Spoon a small amount of marinara sauce on the bottom of a baking dish to prevent sticking.

  • 5

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

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and the sauce is bubbly.

  • 8

    Remove from the oven and allow to cool slightly before serving.