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 a comforting twist on a classic Italian dish with these Creamy Ricotta-Spinach Stuffed Pasta Shells. Tender whole wheat pasta shells are filled with a velvety mix of part-skim ricotta, fresh spinach, and fluffy egg whites, then baked in a rich, herb-infused marinara sauce and finished with a sprinkle of savory Parmesan cheese. This dish offers a harmonious blend of flavors and textures that's both satisfying and wholesome.

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NUTRITION

782kcal
Protein
65.9g
Fat
26.1g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

10 shells Whole Wheat Pasta

1 cup Part-Skim Ricotta

2 cups Fresh Spinach

5 large Egg Whites

1/4 cup Grated Parmesan Cheese

1/2 cup Marinara Sauce

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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 to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta, egg whites, and fresh spinach. Stir gently until fully mixed.

  • 4

    Fill each cooled pasta shell with the ricotta and spinach mixture, ensuring a generous amount in each.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish. Arrange the stuffed shells in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese has melted slightly.

  • 8

    Allow to cool for a few minutes before serving. Enjoy your delicious and nutritious meal!

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 a comforting twist on a classic Italian dish with these Creamy Ricotta-Spinach Stuffed Pasta Shells. Tender whole wheat pasta shells are filled with a velvety mix of part-skim ricotta, fresh spinach, and fluffy egg whites, then baked in a rich, herb-infused marinara sauce and finished with a sprinkle of savory Parmesan cheese. This dish offers a harmonious blend of flavors and textures that's both satisfying and wholesome.

NUTRITION

782kcal
Protein
65.9g
Fat
26.1g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

10 shells Whole Wheat Pasta

1 cup Part-Skim Ricotta

2 cups Fresh Spinach

5 large Egg Whites

1/4 cup Grated Parmesan Cheese

1/2 cup Marinara Sauce

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 to cool slightly.

  • 3

    In a medium bowl, combine the part-skim ricotta, egg whites, and fresh spinach. Stir gently until fully mixed.

  • 4

    Fill each cooled pasta shell with the ricotta and spinach mixture, ensuring a generous amount in each.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish. Arrange the stuffed shells in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese has melted slightly.

  • 8

    Allow to cool for a few minutes before serving. Enjoy your delicious and nutritious meal!