Creamy Ricotta-Spinach Stuffed Pasta Shells with Chicken

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

Creamy Ricotta-Spinach Stuffed Pasta Shells with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells with Chicken

Enjoy a hearty yet well-balanced dish featuring jumbo pasta shells generously stuffed with a creamy blend of ricotta and fresh spinach, accented by a zesty marinara sauce and tender diced chicken breast. This comforting meal is baked to perfection, delivering a burst of savory flavor in every bite.

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NUTRITION

541kcal
Protein
43g
Fat
15g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (~140g total)

1/2 cup part-skim ricotta cheese (124g)

2 cups fresh spinach

1/2 cup marinara sauce

2 ounces diced chicken breast

1 clove minced garlic

1/2 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells in boiling water according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a small skillet, warm the olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds.

  • 4

    Add the diced chicken breast to the skillet and cook until lightly browned and cooked through, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 5

    In a mixing bowl, combine the ricotta cheese, fresh spinach, and cooked garlic along with the chicken. Stir until well mixed.

  • 6

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

  • 7

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon additional marinara sauce over the tops.

  • 8

    Bake in the preheated oven for 15-20 minutes until heated through and bubbly.

  • 9

    Remove from oven and serve warm. Adjust salt and pepper if needed.

Creamy Ricotta-Spinach Stuffed Pasta Shells with Chicken

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

Creamy Ricotta-Spinach Stuffed Pasta Shells with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells with Chicken

Enjoy a hearty yet well-balanced dish featuring jumbo pasta shells generously stuffed with a creamy blend of ricotta and fresh spinach, accented by a zesty marinara sauce and tender diced chicken breast. This comforting meal is baked to perfection, delivering a burst of savory flavor in every bite.

NUTRITION

541kcal
Protein
43g
Fat
15g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (~140g total)

1/2 cup part-skim ricotta cheese (124g)

2 cups fresh spinach

1/2 cup marinara sauce

2 ounces diced chicken breast

1 clove minced garlic

1/2 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells in boiling water according to package directions until al dente. Drain and set aside to cool slightly.

  • 3

    In a small skillet, warm the olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds.

  • 4

    Add the diced chicken breast to the skillet and cook until lightly browned and cooked through, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 5

    In a mixing bowl, combine the ricotta cheese, fresh spinach, and cooked garlic along with the chicken. Stir until well mixed.

  • 6

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

  • 7

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon additional marinara sauce over the tops.

  • 8

    Bake in the preheated oven for 15-20 minutes until heated through and bubbly.

  • 9

    Remove from oven and serve warm. Adjust salt and pepper if needed.