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 tender pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, smothered in a vibrant marinara sauce and finished with a sprinkle of Parmesan. A comforting dish that balances creamy textures with a delightful burst of tomato flavor, perfect for a hearty meal.

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NUTRITION

449kcal
Protein
28.3g
Fat
11g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

6 large pasta shells (approx. 75g total)

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

1 cup fresh spinach

1/2 cup marinara sauce (125g)

2 egg whites

1 tbsp grated Parmesan cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells according to package instructions until al dente, then drain and set aside.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach (chopped if desired), and egg whites. Stir until well blended.

  • 4

    Gently fold in half of the marinara sauce to mix into the filling, reserving the rest for topping.

  • 5

    Stuff each cooked pasta shell with the ricotta and spinach mixture, arranging them in a lightly greased baking dish.

  • 6

    Drizzle the remaining marinara sauce evenly over the stuffed shells, then sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and the sauce is bubbly.

  • 8

    Serve warm and enjoy your creamy, protein-packed meal!

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 tender pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, smothered in a vibrant marinara sauce and finished with a sprinkle of Parmesan. A comforting dish that balances creamy textures with a delightful burst of tomato flavor, perfect for a hearty meal.

NUTRITION

449kcal
Protein
28.3g
Fat
11g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

6 large pasta shells (approx. 75g total)

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

1 cup fresh spinach

1/2 cup marinara sauce (125g)

2 egg whites

1 tbsp grated Parmesan cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells according to package instructions until al dente, then drain and set aside.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach (chopped if desired), and egg whites. Stir until well blended.

  • 4

    Gently fold in half of the marinara sauce to mix into the filling, reserving the rest for topping.

  • 5

    Stuff each cooked pasta shell with the ricotta and spinach mixture, arranging them in a lightly greased baking dish.

  • 6

    Drizzle the remaining marinara sauce evenly over the stuffed shells, then sprinkle with grated Parmesan cheese.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is set and the sauce is bubbly.

  • 8

    Serve warm and enjoy your creamy, protein-packed meal!