Protein-Packed Ricotta Spinach Stuffed Pasta Shells

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

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

Enjoy a wholesome take on stuffed pasta shells, featuring whole wheat pasta filled with a creamy, protein-rich ricotta and spinach mixture accentuated with a light egg white binder. Topped with a simple marinara sauce, this dish offers a balanced burst of flavors and textures perfect for breakfast, lunch, or dinner.

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NUTRITION

434kcal
Protein
34.5g
Fat
16.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked whole wheat pasta shells (~70g)

2/3 cup fat part-skim ricotta cheese (~150g)

1 large egg white (~33g)

1 cup fresh spinach (30g)

1/2 cup marinara sauce (~125g)

1/2 teaspoon garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the ricotta cheese, egg white, fresh spinach (chopped if preferred), garlic powder, salt, and pepper. Mix well until the filling is smooth and evenly combined.

  • 4

    Carefully spoon the ricotta mixture into each cooked pasta shell, ensuring each shell is generously stuffed.

  • 5

    Arrange the stuffed shells in a baking dish and pour the marinara sauce evenly over the top.

  • 6

    Place the dish in the oven and bake for 20-25 minutes until heated through and the filling is set.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

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

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

Enjoy a wholesome take on stuffed pasta shells, featuring whole wheat pasta filled with a creamy, protein-rich ricotta and spinach mixture accentuated with a light egg white binder. Topped with a simple marinara sauce, this dish offers a balanced burst of flavors and textures perfect for breakfast, lunch, or dinner.

NUTRITION

434kcal
Protein
34.5g
Fat
16.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked whole wheat pasta shells (~70g)

2/3 cup fat part-skim ricotta cheese (~150g)

1 large egg white (~33g)

1 cup fresh spinach (30g)

1/2 cup marinara sauce (~125g)

1/2 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the ricotta cheese, egg white, fresh spinach (chopped if preferred), garlic powder, salt, and pepper. Mix well until the filling is smooth and evenly combined.

  • 4

    Carefully spoon the ricotta mixture into each cooked pasta shell, ensuring each shell is generously stuffed.

  • 5

    Arrange the stuffed shells in a baking dish and pour the marinara sauce evenly over the top.

  • 6

    Place the dish in the oven and bake for 20-25 minutes until heated through and the filling is set.

  • 7

    Remove from the oven, let cool slightly, and serve warm.