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

Delight in these creamy stuffed pasta shells where tender whole wheat pasta houses a savory blend of part-skim ricotta, fresh spinach, and egg whites, all accented with a tangy tomato sauce and a sprinkle of Parmesan. This dish delivers comforting textures and satisfying flavors without compromising your health goals.

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NUTRITION

555kcal
Protein
31.1g
Fat
12.3g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells (approx 6 shells)

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

1/2 cup low-sodium tomato sauce

1 tablespoon grated Parmesan cheese

2 large egg whites

1 teaspoon garlic powder

1 teaspoon dried basil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine part-skim ricotta cheese, egg whites, garlic powder, and dried basil. Stir in the fresh spinach, ensuring even distribution.

  • 4

    Carefully spoon the ricotta and spinach mixture into each cooked pasta shell.

  • 5

    Place the stuffed shells in a single layer in a lightly greased baking dish. Pour the low-sodium tomato sauce over the shells.

  • 6

    Sprinkle grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until heated through and the flavors meld together.

  • 8

    Serve warm and enjoy your nutritious, creamy stuffed pasta shells.

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

Delight in these creamy stuffed pasta shells where tender whole wheat pasta houses a savory blend of part-skim ricotta, fresh spinach, and egg whites, all accented with a tangy tomato sauce and a sprinkle of Parmesan. This dish delivers comforting textures and satisfying flavors without compromising your health goals.

NUTRITION

555kcal
Protein
31.1g
Fat
12.3g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells (approx 6 shells)

1/2 cup part-skim ricotta cheese

1 cup fresh spinach

1/2 cup low-sodium tomato sauce

1 tablespoon grated Parmesan cheese

2 large egg whites

1 teaspoon garlic powder

1 teaspoon dried basil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta shells according to package directions until al dente. Drain and set aside.

  • 3

    In a mixing bowl, combine part-skim ricotta cheese, egg whites, garlic powder, and dried basil. Stir in the fresh spinach, ensuring even distribution.

  • 4

    Carefully spoon the ricotta and spinach mixture into each cooked pasta shell.

  • 5

    Place the stuffed shells in a single layer in a lightly greased baking dish. Pour the low-sodium tomato sauce over the shells.

  • 6

    Sprinkle grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until heated through and the flavors meld together.

  • 8

    Serve warm and enjoy your nutritious, creamy stuffed pasta shells.