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 these hearty, cheesy pasta shells filled with a rich blend of low-fat ricotta, tender spinach, and a touch of egg white for added protein. Finished with a light marinara sauce and a sprinkle of parmesan, this dish is a comforting yet balanced meal perfect for any time of day.

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NUTRITION

440kcal
Protein
29.2g
Fat
11.7g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (150g cooked)

1/2 cup low-fat ricotta cheese (125g)

2 cups fresh spinach

1 large egg white

1 garlic clove

1/2 cup marinara sauce (125g)

1 tbsp grated parmesan cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to the package directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta, fresh spinach (roughly chopped), egg white, and minced garlic. Season with a pinch of salt and pepper.

  • 4

    Stuff each pasta shell with the ricotta and spinach mixture.

  • 5

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

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle with grated parmesan cheese.

  • 7

    Bake in the oven for 20-25 minutes, or until the sauce is bubbling and the cheese has just started to brown.

  • 8

    Serve warm and enjoy a comforting, protein-rich meal.

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 these hearty, cheesy pasta shells filled with a rich blend of low-fat ricotta, tender spinach, and a touch of egg white for added protein. Finished with a light marinara sauce and a sprinkle of parmesan, this dish is a comforting yet balanced meal perfect for any time of day.

NUTRITION

440kcal
Protein
29.2g
Fat
11.7g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (150g cooked)

1/2 cup low-fat ricotta cheese (125g)

2 cups fresh spinach

1 large egg white

1 garlic clove

1/2 cup marinara sauce (125g)

1 tbsp grated parmesan cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to the package directions until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, combine the low-fat ricotta, fresh spinach (roughly chopped), egg white, and minced garlic. Season with a pinch of salt and pepper.

  • 4

    Stuff each pasta shell with the ricotta and spinach mixture.

  • 5

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

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle with grated parmesan cheese.

  • 7

    Bake in the oven for 20-25 minutes, or until the sauce is bubbling and the cheese has just started to brown.

  • 8

    Serve warm and enjoy a comforting, protein-rich meal.