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

Enjoy these hearty pasta shells stuffed with a creamy blend of ricotta, wilted spinach, and tender chicken, all tossed in a savory marinara sauce and finished with a sprinkle of Parmesan cheese. This dish delivers a satisfying balance of protein and vibrant flavors, making it a wholesome meal at any time of day.

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NUTRITION

563kcal
Protein
49.9g
Fat
22.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells (approx. 80g cooked)

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

1 cup Fresh Spinach (approx. 30g)

1/2 cup Marinara Sauce (approx. 125g)

3 ounces Diced Chicken Breast (approx. 85g)

1 tablespoon Grated Parmesan Cheese (approx. 5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese with the fresh spinach. If desired, gently heat the spinach first to wilt it slightly before mixing.

  • 4

    Stir in the diced chicken breast into the ricotta-spinach mixture for an extra protein boost.

  • 5

    Fill each cooked pasta shell with the creamy mixture.

  • 6

    Spread a thin layer of marinara sauce at the bottom of a baking dish.

  • 7

    Arrange the stuffed shells in the dish, then drizzle the remaining marinara sauce evenly over them.

  • 8

    Sprinkle the grated Parmesan cheese over the top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the dish is bubbly and the edges of the shells become slightly crisp.

  • 10

    Remove from the oven, let cool for a few minutes, and serve warm.

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

Enjoy these hearty pasta shells stuffed with a creamy blend of ricotta, wilted spinach, and tender chicken, all tossed in a savory marinara sauce and finished with a sprinkle of Parmesan cheese. This dish delivers a satisfying balance of protein and vibrant flavors, making it a wholesome meal at any time of day.

NUTRITION

563kcal
Protein
49.9g
Fat
22.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

6 Jumbo Pasta Shells (approx. 80g cooked)

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

1 cup Fresh Spinach (approx. 30g)

1/2 cup Marinara Sauce (approx. 125g)

3 ounces Diced Chicken Breast (approx. 85g)

1 tablespoon Grated Parmesan Cheese (approx. 5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.

  • 3

    In a bowl, combine the part-skim ricotta cheese with the fresh spinach. If desired, gently heat the spinach first to wilt it slightly before mixing.

  • 4

    Stir in the diced chicken breast into the ricotta-spinach mixture for an extra protein boost.

  • 5

    Fill each cooked pasta shell with the creamy mixture.

  • 6

    Spread a thin layer of marinara sauce at the bottom of a baking dish.

  • 7

    Arrange the stuffed shells in the dish, then drizzle the remaining marinara sauce evenly over them.

  • 8

    Sprinkle the grated Parmesan cheese over the top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the dish is bubbly and the edges of the shells become slightly crisp.

  • 10

    Remove from the oven, let cool for a few minutes, and serve warm.