Creamy Spinach Ricotta Stuffed Whole Wheat Shells

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

Creamy Spinach Ricotta Stuffed Whole Wheat Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Whole Wheat Shells

Enjoy a comforting and balanced dish featuring tender whole wheat pasta shells stuffed with a decadent blend of low-fat ricotta, fresh spinach, and a hint of egg for binding. Finished with a savory marinara sauce and a sprinkle of Parmesan, this meal brings together a creamy texture with a delightful burst of flavor—perfect for breakfast, lunch, or dinner.

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NUTRITION

474kcal
Protein
31.2g
Fat
16.5g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells (120g)

1/2 cup low-fat ricotta cheese (125g)

1 cup cooked, chopped spinach (30g)

1 large egg

1/2 cup marinara sauce (125g)

1 tbsp grated Parmesan cheese

1/2 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the low-fat ricotta cheese, cooked chopped spinach, egg, garlic powder, salt, and pepper. Mix until well blended.

  • 3

    Stuff the cooked whole wheat pasta shells with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 4

    Pour the marinara sauce evenly over the shells.

  • 5

    Sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese has melted slightly.

  • 7

    Let it cool for a few minutes before serving. Enjoy your Creamy Spinach Ricotta Stuffed Whole Wheat Shells!

Creamy Spinach Ricotta Stuffed Whole Wheat Shells

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

Creamy Spinach Ricotta Stuffed Whole Wheat Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Whole Wheat Shells

Enjoy a comforting and balanced dish featuring tender whole wheat pasta shells stuffed with a decadent blend of low-fat ricotta, fresh spinach, and a hint of egg for binding. Finished with a savory marinara sauce and a sprinkle of Parmesan, this meal brings together a creamy texture with a delightful burst of flavor—perfect for breakfast, lunch, or dinner.

NUTRITION

474kcal
Protein
31.2g
Fat
16.5g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat pasta shells (120g)

1/2 cup low-fat ricotta cheese (125g)

1 cup cooked, chopped spinach (30g)

1 large egg

1/2 cup marinara sauce (125g)

1 tbsp grated Parmesan cheese

1/2 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the low-fat ricotta cheese, cooked chopped spinach, egg, garlic powder, salt, and pepper. Mix until well blended.

  • 3

    Stuff the cooked whole wheat pasta shells with the ricotta-spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 4

    Pour the marinara sauce evenly over the shells.

  • 5

    Sprinkle grated Parmesan cheese on top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese has melted slightly.

  • 7

    Let it cool for a few minutes before serving. Enjoy your Creamy Spinach Ricotta Stuffed Whole Wheat Shells!