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

Savor these comforting pasta shells filled with a creamy blend of low-fat ricotta, fresh spinach, and a touch of egg white for extra protein, all nestled in a bed of tangy marinara and topped with melted mozzarella. A satisfying dish perfect for dinner that hits the mark on both flavor and balanced macros.

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NUTRITION

551kcal
Protein
37.9g
Fat
16.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pasta Shells (cooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

2 large Egg Whites

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the ricotta cheese, egg whites, and fresh spinach. Season with a pinch of salt and black pepper.

  • 4

    Stir in half of the marinara sauce into the ricotta mixture.

  • 5

    Stuff each cooked pasta shell with the ricotta-spinach filling and place them in a baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the part-skim mozzarella cheese on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • 9

    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

Savor these comforting pasta shells filled with a creamy blend of low-fat ricotta, fresh spinach, and a touch of egg white for extra protein, all nestled in a bed of tangy marinara and topped with melted mozzarella. A satisfying dish perfect for dinner that hits the mark on both flavor and balanced macros.

NUTRITION

551kcal
Protein
37.9g
Fat
16.2g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pasta Shells (cooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

2 large Egg Whites

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium bowl, combine the ricotta cheese, egg whites, and fresh spinach. Season with a pinch of salt and black pepper.

  • 4

    Stir in half of the marinara sauce into the ricotta mixture.

  • 5

    Stuff each cooked pasta shell with the ricotta-spinach filling and place them in a baking dish.

  • 6

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the part-skim mozzarella cheese on top.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

  • 9

    Let cool slightly before serving.