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

A deliciously comforting dish featuring tender pasta shells generously filled with a creamy low-fat ricotta and nutrient-rich spinach mixture, enhanced with fluffy egg whites. Topped with marinara and a hint of parmesan, this bake offers a perfect balance of flavors and textures for a satisfying meal.

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NUTRITION

497kcal
Protein
37.8g
Fat
9.9g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

2 cups Fresh Spinach

3 Egg Whites

1/2 cup Marinara Sauce

1 tablespoon Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, and egg whites. Stir until well blended; season with a pinch of salt and pepper if desired.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell, ensuring they are well filled.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Pour the marinara sauce evenly over the shells and sprinkle with Parmesan cheese.

  • 6

    Bake in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese on top is slightly melted.

  • 7

    Remove from the oven and allow to 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

A deliciously comforting dish featuring tender pasta shells generously filled with a creamy low-fat ricotta and nutrient-rich spinach mixture, enhanced with fluffy egg whites. Topped with marinara and a hint of parmesan, this bake offers a perfect balance of flavors and textures for a satisfying meal.

NUTRITION

497kcal
Protein
37.8g
Fat
9.9g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

2 cups Fresh Spinach

3 Egg Whites

1/2 cup Marinara Sauce

1 tablespoon Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, fresh spinach, and egg whites. Stir until well blended; season with a pinch of salt and pepper if desired.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell, ensuring they are well filled.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Pour the marinara sauce evenly over the shells and sprinkle with Parmesan cheese.

  • 6

    Bake in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese on top is slightly melted.

  • 7

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