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

Delight in these tender whole wheat pasta shells filled with a creamy blend of part-skim ricotta, low-fat cottage cheese, and egg whites, mixed with fresh spinach and dusted with savory Parmesan. Perfectly balanced for a comforting yet protein-packed dinner.

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NUTRITION

575kcal
Protein
45.9g
Fat
19.6g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

6 whole wheat jumbo pasta shells (approx 150g)

1/2 cup part-skim ricotta cheese (124g)

1/4 cup low-fat cottage cheese (60g)

2 large egg whites

1 cup fresh spinach

1/4 cup grated Parmesan cheese (25g)

Seasonings (salt, pepper, garlic powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    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 part-skim ricotta, low-fat cottage cheese, and egg whites. Stir in the fresh spinach and season with salt, pepper, and garlic powder.

  • 4

    Carefully fill each cooked pasta shell with the creamy cheese and spinach mixture.

  • 5

    Arrange the stuffed shells in the prepared baking dish and sprinkle the grated Parmesan cheese evenly over the top.

  • 6

    Bake in the preheated oven for about 20 minutes until the filling is set and the tops are lightly golden.

  • 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

Delight in these tender whole wheat pasta shells filled with a creamy blend of part-skim ricotta, low-fat cottage cheese, and egg whites, mixed with fresh spinach and dusted with savory Parmesan. Perfectly balanced for a comforting yet protein-packed dinner.

NUTRITION

575kcal
Protein
45.9g
Fat
19.6g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

6 whole wheat jumbo pasta shells (approx 150g)

1/2 cup part-skim ricotta cheese (124g)

1/4 cup low-fat cottage cheese (60g)

2 large egg whites

1 cup fresh spinach

1/4 cup grated Parmesan cheese (25g)

Seasonings (salt, pepper, garlic powder) to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    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 part-skim ricotta, low-fat cottage cheese, and egg whites. Stir in the fresh spinach and season with salt, pepper, and garlic powder.

  • 4

    Carefully fill each cooked pasta shell with the creamy cheese and spinach mixture.

  • 5

    Arrange the stuffed shells in the prepared baking dish and sprinkle the grated Parmesan cheese evenly over the top.

  • 6

    Bake in the preheated oven for about 20 minutes until the filling is set and the tops are lightly golden.

  • 7

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