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 this comforting dish that features jumbo pasta shells generously filled with a creamy ricotta and spinach mixture, enriched with a hint of egg for binding and finished with a sprinkle of tangy Parmesan. Baked in a light tomato sauce, each bite delivers soft pasta, fresh spinach, and a delicate balance of flavors perfect for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

487kcal
Protein
31g
Fat
11g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (≈60g total)

1/2 cup Part-Skim Ricotta Cheese (≈124g)

1 cup Fresh Spinach (≈30g)

1 Egg (large, ≈50g)

1 tbsp Grated Parmesan Cheese (≈5g)

1/2 cup Tomato Sauce (≈125g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in salted boiling water until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, mix the part-skim ricotta cheese, fresh spinach, and egg until well combined. Season with a pinch of salt and pepper.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell.

  • 5

    Spread a thin layer of tomato sauce in a small baking dish. Arrange the stuffed shells in the dish and pour the remaining tomato sauce evenly over the top.

  • 6

    Sprinkle grated Parmesan cheese over the shells.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 8

    Remove from the oven and let cool for a few minutes 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 this comforting dish that features jumbo pasta shells generously filled with a creamy ricotta and spinach mixture, enriched with a hint of egg for binding and finished with a sprinkle of tangy Parmesan. Baked in a light tomato sauce, each bite delivers soft pasta, fresh spinach, and a delicate balance of flavors perfect for a satisfying meal any time of day.

NUTRITION

487kcal
Protein
31g
Fat
11g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 Jumbo Pasta Shells (≈60g total)

1/2 cup Part-Skim Ricotta Cheese (≈124g)

1 cup Fresh Spinach (≈30g)

1 Egg (large, ≈50g)

1 tbsp Grated Parmesan Cheese (≈5g)

1/2 cup Tomato Sauce (≈125g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in salted boiling water until al dente, then drain and set aside to cool slightly.

  • 3

    In a bowl, mix the part-skim ricotta cheese, fresh spinach, and egg until well combined. Season with a pinch of salt and pepper.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell.

  • 5

    Spread a thin layer of tomato sauce in a small baking dish. Arrange the stuffed shells in the dish and pour the remaining tomato sauce evenly over the top.

  • 6

    Sprinkle grated Parmesan cheese over the shells.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 8

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