Creamy Spinach and Ricotta Baked Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach and Ricotta Baked Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Ricotta Baked Pasta Shells

Enjoy a comforting, baked pasta dish featuring tender pasta shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and a touch of egg white for added protein. Finished with a light drizzle of rich marinara and a sprinkling of parmesan, this dish offers a perfect balance of flavor and texture for a nourishing meal.

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NUTRITION

493kcal
Protein
33.4g
Fat
18.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Pasta Shells

2/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Marinara Sauce

2 large Egg Whites

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta with the egg whites, stirring until smooth.

  • 4

    Fold in the fresh spinach and marinara sauce into the ricotta mixture, ensuring even distribution.

  • 5

    Carefully stuff each cooked pasta shell with the creamy mixture.

  • 6

    Place the filled shells in a baking dish, and top with a light sprinkle of grated Parmesan cheese.

  • 7

    Bake in the preheated oven for about 20 minutes until the dish is heated through and the cheese on top is slightly melted.

  • 8

    Serve warm and enjoy your nutritious, protein-packed baked pasta shells.

Creamy Spinach and Ricotta Baked Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach and Ricotta Baked Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Ricotta Baked Pasta Shells

Enjoy a comforting, baked pasta dish featuring tender pasta shells filled with a creamy mixture of part-skim ricotta, fresh spinach, and a touch of egg white for added protein. Finished with a light drizzle of rich marinara and a sprinkling of parmesan, this dish offers a perfect balance of flavor and texture for a nourishing meal.

NUTRITION

493kcal
Protein
33.4g
Fat
18.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Pasta Shells

2/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Marinara Sauce

2 large Egg Whites

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta with the egg whites, stirring until smooth.

  • 4

    Fold in the fresh spinach and marinara sauce into the ricotta mixture, ensuring even distribution.

  • 5

    Carefully stuff each cooked pasta shell with the creamy mixture.

  • 6

    Place the filled shells in a baking dish, and top with a light sprinkle of grated Parmesan cheese.

  • 7

    Bake in the preheated oven for about 20 minutes until the dish is heated through and the cheese on top is slightly melted.

  • 8

    Serve warm and enjoy your nutritious, protein-packed baked pasta shells.