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 a comforting twist on a classic Italian favorite with plump pasta shells filled with a velvety ricotta and spinach mixture, lightly enriched with a whole egg for added protein. Topped with a bright marinara and melted mozzarella, each bite is a balanced harmony of creaminess and tang, perfect for a satisfying meal any time of day.

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NUTRITION

527kcal
Protein
36.9g
Fat
18g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked jumbo pasta shells (140g)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach, chopped (30g)

1 whole egg (50g)

1/4 cup marinara sauce (62g)

1/4 cup shredded part-skim mozzarella (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and the whole egg. Mix until smooth and well incorporated.

  • 4

    Stir in the marinara sauce into the ricotta mixture, adjusting seasoning with salt and pepper as desired.

  • 5

    Fill each cooked pasta shell with the ricotta-spinach mixture and place them in a baking dish in a single layer.

  • 6

    Sprinkle the shredded mozzarella cheese evenly over the stuffed shells.

  • 7

    Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

  • 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 a comforting twist on a classic Italian favorite with plump pasta shells filled with a velvety ricotta and spinach mixture, lightly enriched with a whole egg for added protein. Topped with a bright marinara and melted mozzarella, each bite is a balanced harmony of creaminess and tang, perfect for a satisfying meal any time of day.

NUTRITION

527kcal
Protein
36.9g
Fat
18g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked jumbo pasta shells (140g)

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach, chopped (30g)

1 whole egg (50g)

1/4 cup marinara sauce (62g)

1/4 cup shredded part-skim mozzarella (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and the whole egg. Mix until smooth and well incorporated.

  • 4

    Stir in the marinara sauce into the ricotta mixture, adjusting seasoning with salt and pepper as desired.

  • 5

    Fill each cooked pasta shell with the ricotta-spinach mixture and place them in a baking dish in a single layer.

  • 6

    Sprinkle the shredded mozzarella cheese evenly over the stuffed shells.

  • 7

    Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

  • 8

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