Creamy Spinach Ricotta Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Enjoy a comforting dish of jumbo pasta shells generously filled with a creamy blend of low‐fat ricotta, cottage cheese, and fresh spinach, accented with a hint of garlic and onion. Baked to perfection under a light layer of tangy marinara, this dish delivers a delightful balance of creamy texture and savory flavors in every bite.

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NUTRITION

386kcal
Protein
32g
Fat
8.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

3 whole wheat pasta shells (75g total)

1/2 cup low-fat ricotta cheese (124g)

1/3 cup low-fat cottage cheese (75g)

1 cup fresh spinach (30g), chopped

1/4 cup marinara sauce (62g)

1/4 small onion (25g), finely chopped

1 garlic clove (3g), minced

1 egg white (33g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Prepare a small baking dish by lightly coating it with non-stick spray.

  • 2

    Bring a medium pot of water to a boil and cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, low-fat cottage cheese, chopped fresh spinach, minced garlic, finely chopped onion, and egg white. Stir well until all ingredients are evenly mixed to create a creamy filling.

  • 4

    Gently spoon the cheese and spinach mixture into each cooked pasta shell, ensuring each shell is filled generously.

  • 5

    Place the stuffed shells in the prepared baking dish and drizzle the marinara sauce over the top, covering the shells lightly.

  • 6

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the filling is heated through.

  • 7

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

Creamy Spinach Ricotta Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Enjoy a comforting dish of jumbo pasta shells generously filled with a creamy blend of low‐fat ricotta, cottage cheese, and fresh spinach, accented with a hint of garlic and onion. Baked to perfection under a light layer of tangy marinara, this dish delivers a delightful balance of creamy texture and savory flavors in every bite.

NUTRITION

386kcal
Protein
32g
Fat
8.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

3 whole wheat pasta shells (75g total)

1/2 cup low-fat ricotta cheese (124g)

1/3 cup low-fat cottage cheese (75g)

1 cup fresh spinach (30g), chopped

1/4 cup marinara sauce (62g)

1/4 small onion (25g), finely chopped

1 garlic clove (3g), minced

1 egg white (33g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Prepare a small baking dish by lightly coating it with non-stick spray.

  • 2

    Bring a medium pot of water to a boil and cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta cheese, low-fat cottage cheese, chopped fresh spinach, minced garlic, finely chopped onion, and egg white. Stir well until all ingredients are evenly mixed to create a creamy filling.

  • 4

    Gently spoon the cheese and spinach mixture into each cooked pasta shell, ensuring each shell is filled generously.

  • 5

    Place the stuffed shells in the prepared baking dish and drizzle the marinara sauce over the top, covering the shells lightly.

  • 6

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the filling is heated through.

  • 7

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