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

Enjoy a comforting dish of jumbo pasta shells filled with a creamy mix of ricotta, fresh spinach, and a touch of egg white for a subtle lift. Finished with a sprinkle of Parmesan and a drizzle of rich marinara, this recipe brings together velvety textures and vibrant flavors that's perfect for any meal of the day.

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NUTRITION

585kcal
Protein
33.7g
Fat
14.5g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (approx 200g cooked)

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

1 cup chopped Fresh Spinach

1 large Egg White

2 tbsp Grated Parmesan Cheese

1/2 cup Marinara Sauce

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, chopped spinach, egg white, minced garlic, and grated Parmesan. Stir until the filling is evenly mixed.

  • 4

    Fill each cooked pasta shell generously with the ricotta-spinat blend.

  • 5

    Spread a thin layer of marinara sauce on the bottom of an ovenproof dish. Arrange the stuffed shells in the dish and spoon additional marinara over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the shells are heated through and the sauce is bubbly.

  • 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

Enjoy a comforting dish of jumbo pasta shells filled with a creamy mix of ricotta, fresh spinach, and a touch of egg white for a subtle lift. Finished with a sprinkle of Parmesan and a drizzle of rich marinara, this recipe brings together velvety textures and vibrant flavors that's perfect for any meal of the day.

NUTRITION

585kcal
Protein
33.7g
Fat
14.5g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 serving Jumbo Pasta Shells (approx 200g cooked)

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

1 cup chopped Fresh Spinach

1 large Egg White

2 tbsp Grated Parmesan Cheese

1/2 cup Marinara Sauce

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine the ricotta cheese, chopped spinach, egg white, minced garlic, and grated Parmesan. Stir until the filling is evenly mixed.

  • 4

    Fill each cooked pasta shell generously with the ricotta-spinat blend.

  • 5

    Spread a thin layer of marinara sauce on the bottom of an ovenproof dish. Arrange the stuffed shells in the dish and spoon additional marinara over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the shells are heated through and the sauce is bubbly.

  • 7

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