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 comforting dish featuring tender jumbo pasta shells generously filled with a creamy low-fat ricotta and spinach mixture. This dish is lightly enveloped in a savory tomato sauce and topped with melted part-skim mozzarella, offering a harmonious blend of rich, cheesy texture and fresh, vibrant flavors.

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NUTRITION

517kcal
Protein
33.3g
Fat
16g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 serving (4 shells, ~80g) Jumbo Pasta Shells

0.5 cup (124g) Low-Fat Ricotta Cheese

1 cup (180g) Cooked Fresh Spinach

0.5 cup (125g) Tomato Sauce

0.25 cup (28g) Part-Skim Mozzarella Cheese

0.5 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, garlic powder, salt, and pepper. Stir until ingredients are well mixed.

  • 4

    Stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread half of the tomato sauce on the bottom of a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the dish and top them with the remaining tomato sauce. Sprinkle the part-skim mozzarella cheese evenly over the shells.

  • 7

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

  • 8

    Remove from the oven and let 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 comforting dish featuring tender jumbo pasta shells generously filled with a creamy low-fat ricotta and spinach mixture. This dish is lightly enveloped in a savory tomato sauce and topped with melted part-skim mozzarella, offering a harmonious blend of rich, cheesy texture and fresh, vibrant flavors.

NUTRITION

517kcal
Protein
33.3g
Fat
16g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 serving (4 shells, ~80g) Jumbo Pasta Shells

0.5 cup (124g) Low-Fat Ricotta Cheese

1 cup (180g) Cooked Fresh Spinach

0.5 cup (125g) Tomato Sauce

0.25 cup (28g) Part-Skim Mozzarella Cheese

0.5 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a mixing bowl, combine the low-fat ricotta cheese, cooked spinach, garlic powder, salt, and pepper. Stir until ingredients are well mixed.

  • 4

    Stuff each pasta shell with the ricotta-spinach mixture.

  • 5

    Spread half of the tomato sauce on the bottom of a lightly greased baking dish.

  • 6

    Arrange the stuffed shells in the dish and top them with the remaining tomato sauce. Sprinkle the part-skim mozzarella cheese evenly over the shells.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.