Protein-Packed Ricotta Spinach Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

Enjoy a light yet satisfying dish featuring whole wheat pasta shells stuffed with a creamy blend of part-skim ricotta, fresh spinach, and lean chicken breast, enhanced with a hint of egg white for extra protein. Finished with a zesty marinara sauce and a sprinkle of Parmesan, this dish delivers a balanced mix of flavors while supporting your macro goals.

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NUTRITION

449kcal
Protein
39.6g
Fat
12.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 whole wheat pasta shells (≈100g)

½ cup part-skim ricotta (≈124g)

½ cup cooked spinach (≈90g)

¼ cup marinara sauce (≈62g)

1 egg white (≈33g)

2 ounces cooked chicken breast (≈56g)

1 tablespoon grated Parmesan cheese (≈5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of water to a boil and cook the whole wheat pasta shells until just al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, cooked spinach, egg white, and shredded cooked chicken breast. Mix until smooth and evenly distributed.

  • 4

    Gently stuff each pasta shell with the ricotta-spinach-chicken mixture.

  • 5

    Spread a thin layer of marinara sauce in a baking dish and arrange the stuffed shells on top.

  • 6

    Drizzle any remaining marinara sauce over the shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly golden.

  • 8

    Serve warm and enjoy your protein-packed meal.

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Stuffed Pasta Shells

Enjoy a light yet satisfying dish featuring whole wheat pasta shells stuffed with a creamy blend of part-skim ricotta, fresh spinach, and lean chicken breast, enhanced with a hint of egg white for extra protein. Finished with a zesty marinara sauce and a sprinkle of Parmesan, this dish delivers a balanced mix of flavors while supporting your macro goals.

NUTRITION

449kcal
Protein
39.6g
Fat
12.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 whole wheat pasta shells (≈100g)

½ cup part-skim ricotta (≈124g)

½ cup cooked spinach (≈90g)

¼ cup marinara sauce (≈62g)

1 egg white (≈33g)

2 ounces cooked chicken breast (≈56g)

1 tablespoon grated Parmesan cheese (≈5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of water to a boil and cook the whole wheat pasta shells until just al dente. Drain and set aside.

  • 3

    In a bowl, combine the part-skim ricotta, cooked spinach, egg white, and shredded cooked chicken breast. Mix until smooth and evenly distributed.

  • 4

    Gently stuff each pasta shell with the ricotta-spinach-chicken mixture.

  • 5

    Spread a thin layer of marinara sauce in a baking dish and arrange the stuffed shells on top.

  • 6

    Drizzle any remaining marinara sauce over the shells and sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly golden.

  • 8

    Serve warm and enjoy your protein-packed meal.