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 dish featuring whole wheat pasta shells generously filled with a creamy blend of part-skim ricotta, tender spinach, and silky egg whites, all baked in a light tomato sauce and finished with a sprinkle of Parmesan cheese. This dish offers a satisfying mix of textures and a mildly tangy, herb-infused flavor profile perfect for a wholesome dinner.

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NUTRITION

561kcal
Protein
37.6g
Fat
17.1g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells

1/2 cup part-skim ricotta cheese

2 egg whites

1 cup chopped fresh spinach

1/4 cup grated Parmesan cheese

1/2 cup tomato sauce (no salt added)

1 clove minced garlic

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, chopped spinach, minced garlic, salt, and pepper. Mix until smooth and evenly incorporated.

  • 4

    Fill each cooked pasta shell with the ricotta-spinach mixture, ensuring a generous portion in each.

  • 5

    Spread half of the tomato sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

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

  • 7

    Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly browned.

  • 8

    Remove from the oven and let cool slightly before serving.

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 dish featuring whole wheat pasta shells generously filled with a creamy blend of part-skim ricotta, tender spinach, and silky egg whites, all baked in a light tomato sauce and finished with a sprinkle of Parmesan cheese. This dish offers a satisfying mix of textures and a mildly tangy, herb-infused flavor profile perfect for a wholesome dinner.

NUTRITION

561kcal
Protein
37.6g
Fat
17.1g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells

1/2 cup part-skim ricotta cheese

2 egg whites

1 cup chopped fresh spinach

1/4 cup grated Parmesan cheese

1/2 cup tomato sauce (no salt added)

1 clove minced garlic

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, egg whites, chopped spinach, minced garlic, salt, and pepper. Mix until smooth and evenly incorporated.

  • 4

    Fill each cooked pasta shell with the ricotta-spinach mixture, ensuring a generous portion in each.

  • 5

    Spread half of the tomato sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer.

  • 6

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

  • 7

    Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly browned.

  • 8

    Remove from the oven and let cool slightly before serving.