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 a delightful medley of creamy ricotta and tender spinach stuffed inside jumbo pasta shells, baked in a light marinara sauce and finished with a sprinkle of mozzarella cheese. This dish perfectly balances savory flavors with a velvety texture, making it a satisfying choice for any meal.

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NUTRITION

586kcal
Protein
35.3g
Fat
17.5g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (uncooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach (cooked)

1/4 cup Shredded Mozzarella (part-skim)

1/2 cup Marinara Sauce

1 Garlic Clove

1/2 teaspoon Dried Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water for about 8-10 minutes until they are al dente. Drain and set aside to cool slightly.

  • 3

    Meanwhile, in a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, minced garlic, dried basil, salt, and pepper. Mix until well blended.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell, ensuring they are generously filled.

  • 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 on top.

  • 6

    Sprinkle shredded mozzarella evenly over the shells.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven and allow to cool slightly 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

Enjoy a delightful medley of creamy ricotta and tender spinach stuffed inside jumbo pasta shells, baked in a light marinara sauce and finished with a sprinkle of mozzarella cheese. This dish perfectly balances savory flavors with a velvety texture, making it a satisfying choice for any meal.

NUTRITION

586kcal
Protein
35.3g
Fat
17.5g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Jumbo Pasta Shells (uncooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach (cooked)

1/4 cup Shredded Mozzarella (part-skim)

1/2 cup Marinara Sauce

1 Garlic Clove

1/2 teaspoon Dried Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water for about 8-10 minutes until they are al dente. Drain and set aside to cool slightly.

  • 3

    Meanwhile, in a mixing bowl, combine the part-skim ricotta cheese, cooked spinach, minced garlic, dried basil, salt, and pepper. Mix until well blended.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell, ensuring they are generously filled.

  • 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 on top.

  • 6

    Sprinkle shredded mozzarella evenly over the shells.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven and allow to cool slightly before serving.