Creamy Ricotta-Spinach Stuffed Pasta Shells

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

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Delight in these tender jumbo pasta shells filled with a creamy ricotta-spinach mixture, brightened up with a touch of marinara and a secret boost of egg white for extra protein. Each bite is a wonderful blend of rich, cheesy filling and the soft pasta, making it a comforting meal perfect for a well-rounded dinner.

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NUTRITION

468kcal
Protein
34.5g
Fat
19.2g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

3/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Marinara Sauce

2 tbsp Parmesan Cheese

1 Egg White

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach, egg white, half of the grated Parmesan cheese, a drizzle of olive oil, salt, and pepper. Stir well until the mixture is smooth and the spinach is evenly distributed.

  • 4

    Stuff each pasta shell generously with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled pasta shells in the dish in a single layer.

  • 6

    Drizzle additional marinara sauce over the shells and sprinkle the remaining Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the edges of the shells are lightly golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Creamy Ricotta-Spinach Stuffed Pasta Shells

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

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Delight in these tender jumbo pasta shells filled with a creamy ricotta-spinach mixture, brightened up with a touch of marinara and a secret boost of egg white for extra protein. Each bite is a wonderful blend of rich, cheesy filling and the soft pasta, making it a comforting meal perfect for a well-rounded dinner.

NUTRITION

468kcal
Protein
34.5g
Fat
19.2g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells

3/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Marinara Sauce

2 tbsp Parmesan Cheese

1 Egg White

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese, fresh spinach, egg white, half of the grated Parmesan cheese, a drizzle of olive oil, salt, and pepper. Stir well until the mixture is smooth and the spinach is evenly distributed.

  • 4

    Stuff each pasta shell generously with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled pasta shells in the dish in a single layer.

  • 6

    Drizzle additional marinara sauce over the shells and sprinkle the remaining Parmesan cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the edges of the shells are lightly golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving.