Creamy Spinach Ricotta Stuffed Pasta Shells

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

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Delight in these tender jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and a hint of garlic and onion, all smothered in a simple marinara sauce and topped with a sprinkle of shredded low-fat mozzarella. A comforting meal that hits the spot with a perfect balance of flavors and satisfying textures.

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NUTRITION

567kcal
Protein
33.5g
Fat
23g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (80g total)

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

1 cup cooked spinach (180g)

1/2 cup marinara sauce (125g)

2 oz shredded low-fat mozzarella (56g)

1 clove garlic

1/4 medium onion

1 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in salted boiling water until al dente, then drain and rinse under cold water to stop cooking.

  • 3

    In a skillet, heat the olive oil over medium heat. Add finely chopped garlic and diced onion, and sauté until fragrant and translucent.

  • 4

    Add the spinach to the skillet and sauté until wilted. Remove from heat and let cool slightly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, sautéed spinach mixture, salt, and pepper. Stir until well blended.

  • 6

    Fill each cooked pasta shell generously with the ricotta and spinach mixture.

  • 7

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer in the dish.

  • 8

    Pour any remaining marinara sauce evenly over the shells and sprinkle the shredded mozzarella on top.

  • 9

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

  • 10

    Allow to cool slightly before serving.

Creamy Spinach Ricotta Stuffed Pasta Shells

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

Creamy Spinach Ricotta Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Stuffed Pasta Shells

Delight in these tender jumbo pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and a hint of garlic and onion, all smothered in a simple marinara sauce and topped with a sprinkle of shredded low-fat mozzarella. A comforting meal that hits the spot with a perfect balance of flavors and satisfying textures.

NUTRITION

567kcal
Protein
33.5g
Fat
23g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (80g total)

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

1 cup cooked spinach (180g)

1/2 cup marinara sauce (125g)

2 oz shredded low-fat mozzarella (56g)

1 clove garlic

1/4 medium onion

1 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in salted boiling water until al dente, then drain and rinse under cold water to stop cooking.

  • 3

    In a skillet, heat the olive oil over medium heat. Add finely chopped garlic and diced onion, and sauté until fragrant and translucent.

  • 4

    Add the spinach to the skillet and sauté until wilted. Remove from heat and let cool slightly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, sautéed spinach mixture, salt, and pepper. Stir until well blended.

  • 6

    Fill each cooked pasta shell generously with the ricotta and spinach mixture.

  • 7

    Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer in the dish.

  • 8

    Pour any remaining marinara sauce evenly over the shells and sprinkle the shredded mozzarella on top.

  • 9

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

  • 10

    Allow to cool slightly before serving.