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 tender pasta shells generously filled with a creamy, tangy ricotta and fresh spinach mixture, accented with lean chicken and a hint of mozzarella. Baked in a savory marinara sauce, this dish marries comforting textures with vibrant flavors for a satisfying meal.

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NUTRITION

573kcal
Protein
39.2g
Fat
19.1g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 cooked jumbo pasta shells (~100g total)

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Fresh Spinach

1/2 cup Low-Sodium Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

1 serving (50g) Cooked Chicken Breast, shredded

1 clove Garlic, minced

1 tbsp Fresh Basil, chopped

Salt and Black 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. Drain and set aside.

  • 3

    In a medium bowl, combine the part-skim ricotta, fresh spinach, shredded chicken breast, minced garlic, and chopped basil. Season with salt and black pepper.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and drizzle the remaining marinara sauce over them.

  • 6

    Sprinkle the shredded mozzarella cheese evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese has melted.

  • 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 tender pasta shells generously filled with a creamy, tangy ricotta and fresh spinach mixture, accented with lean chicken and a hint of mozzarella. Baked in a savory marinara sauce, this dish marries comforting textures with vibrant flavors for a satisfying meal.

NUTRITION

573kcal
Protein
39.2g
Fat
19.1g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 cooked jumbo pasta shells (~100g total)

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Fresh Spinach

1/2 cup Low-Sodium Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

1 serving (50g) Cooked Chicken Breast, shredded

1 clove Garlic, minced

1 tbsp Fresh Basil, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

  • 3

    In a medium bowl, combine the part-skim ricotta, fresh spinach, shredded chicken breast, minced garlic, and chopped basil. Season with salt and black pepper.

  • 4

    Carefully stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and drizzle the remaining marinara sauce over them.

  • 6

    Sprinkle the shredded mozzarella cheese evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese has melted.

  • 8

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