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 dish featuring whole wheat pasta shells filled with a velvety ricotta and egg white mixture accented with fresh spinach and a touch of tomato sauce. This flavorful meal is lightly seasoned with Italian herbs and finished with a sprinkle of Parmesan for that perfect savory kick.

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NUTRITION

512kcal
Protein
29g
Fat
15.7g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx. 6 shells) Whole Wheat Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Tomato Sauce

3 large Egg Whites

1 tbsp Grated Parmesan Cheese

Italian Seasoning, Salt and Pepper to taste

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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 bowl, combine the part-skim ricotta cheese, egg whites, fresh spinach (chopped roughly), salt, pepper, and Italian seasoning. Mix until well-incorporated.

  • 4

    Stir in the tomato sauce into the ricotta mixture for added moisture and flavor.

  • 5

    Carefully stuff each pasta shell with the creamy spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 6

    Sprinkle the grated Parmesan evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the filling is set and the tops begin to turn golden.

  • 8

    Let cool slightly before serving. Enjoy your nutritious and comforting meal!

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 dish featuring whole wheat pasta shells filled with a velvety ricotta and egg white mixture accented with fresh spinach and a touch of tomato sauce. This flavorful meal is lightly seasoned with Italian herbs and finished with a sprinkle of Parmesan for that perfect savory kick.

NUTRITION

512kcal
Protein
29g
Fat
15.7g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 serving (approx. 6 shells) Whole Wheat Jumbo Pasta Shells

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Tomato Sauce

3 large Egg Whites

1 tbsp Grated Parmesan Cheese

Italian Seasoning, Salt and Pepper to taste

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 bowl, combine the part-skim ricotta cheese, egg whites, fresh spinach (chopped roughly), salt, pepper, and Italian seasoning. Mix until well-incorporated.

  • 4

    Stir in the tomato sauce into the ricotta mixture for added moisture and flavor.

  • 5

    Carefully stuff each pasta shell with the creamy spinach mixture. Arrange the stuffed shells in a lightly greased baking dish.

  • 6

    Sprinkle the grated Parmesan evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the filling is set and the tops begin to turn golden.

  • 8

    Let cool slightly before serving. Enjoy your nutritious and comforting meal!