Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a bright and comforting meal featuring whole wheat pasta shells generously filled with a creamy blend of low‐fat ricotta and cottage cheeses paired with fresh spinach and lightly bound with egg white. Finished with a smooth tomato sauce and a sprinkle of Parmesan, each bite delivers a perfect balance of creamy texture, savory flavors, and a hint of Italian herbs.

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NUTRITION

496kcal
Protein
41.5g
Fat
14.2g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

3 whole wheat pasta shells (approx. 90g)

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

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach (30g)

1 large egg white (30g)

1/2 cup tomato sauce, no salt added (125g)

1 tbsp grated Parmesan cheese (5g)

Italian seasoning, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

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

  • 3

    In a mixing bowl, combine low-fat ricotta cheese, low-fat cottage cheese, egg white, and chopped fresh spinach. Season with a pinch of salt, pepper, and Italian seasoning. Mix until well blended.

  • 4

    Carefully fill each pasta shell with the creamy spinach and cheese mixture using a small spoon.

  • 5

    Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange the stuffed shells in the dish, then cover with the remaining tomato sauce.

  • 6

    Sprinkle grated Parmesan cheese evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 8

    Allow to cool for a few minutes before serving.

Baked Creamy Spinach Ricotta Stuffed Shells

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

Baked Creamy Spinach Ricotta Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Ricotta Stuffed Shells

Enjoy a bright and comforting meal featuring whole wheat pasta shells generously filled with a creamy blend of low‐fat ricotta and cottage cheeses paired with fresh spinach and lightly bound with egg white. Finished with a smooth tomato sauce and a sprinkle of Parmesan, each bite delivers a perfect balance of creamy texture, savory flavors, and a hint of Italian herbs.

NUTRITION

496kcal
Protein
41.5g
Fat
14.2g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

3 whole wheat pasta shells (approx. 90g)

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

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach (30g)

1 large egg white (30g)

1/2 cup tomato sauce, no salt added (125g)

1 tbsp grated Parmesan cheese (5g)

Italian seasoning, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

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

  • 3

    In a mixing bowl, combine low-fat ricotta cheese, low-fat cottage cheese, egg white, and chopped fresh spinach. Season with a pinch of salt, pepper, and Italian seasoning. Mix until well blended.

  • 4

    Carefully fill each pasta shell with the creamy spinach and cheese mixture using a small spoon.

  • 5

    Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange the stuffed shells in the dish, then cover with the remaining tomato sauce.

  • 6

    Sprinkle grated Parmesan cheese evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is slightly golden.

  • 8

    Allow to cool for a few minutes before serving.