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 twist on classic stuffed pasta shells with a creamy, protein-packed ricotta and spinach filling nestled inside tender jumbo pasta shells, all smothered in a zesty marinara and finished with a sprinkle of Parmesan. This dish is a balanced blend of velvety ricotta, fresh spinach, and perfectly baked pasta, designed to nourish and delight.

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NUTRITION

1,062kcal
Protein
66g
Fat
46.7g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

12 Jumbo Pasta Shells

1.5 cups Part-Skim Ricotta Cheese

2 cups Fresh Spinach, chopped

1 Large Egg

1 cup Marinara Sauce

2 tbsp Parmesan Cheese, grated

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a large bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and egg. Mix well until the filling is smooth and evenly distributed.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell, filling them generously.

  • 5

    Spread a thin layer of marinara sauce on the bottom of an oven-safe baking dish.

  • 6

    Arrange the stuffed shells in the dish and pour the remaining marinara sauce evenly over the top.

  • 7

    Sprinkle grated Parmesan cheese over everything.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the dish is bubbly and the cheese on top has melted.

  • 9

    Remove from the oven and let stand for a few minutes 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 twist on classic stuffed pasta shells with a creamy, protein-packed ricotta and spinach filling nestled inside tender jumbo pasta shells, all smothered in a zesty marinara and finished with a sprinkle of Parmesan. This dish is a balanced blend of velvety ricotta, fresh spinach, and perfectly baked pasta, designed to nourish and delight.

NUTRITION

1,062kcal
Protein
66g
Fat
46.7g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

12 Jumbo Pasta Shells

1.5 cups Part-Skim Ricotta Cheese

2 cups Fresh Spinach, chopped

1 Large Egg

1 cup Marinara Sauce

2 tbsp Parmesan Cheese, grated

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the jumbo pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.

  • 3

    In a large bowl, combine the part-skim ricotta cheese, chopped fresh spinach, and egg. Mix well until the filling is smooth and evenly distributed.

  • 4

    Carefully spoon the ricotta-spinach mixture into each cooked pasta shell, filling them generously.

  • 5

    Spread a thin layer of marinara sauce on the bottom of an oven-safe baking dish.

  • 6

    Arrange the stuffed shells in the dish and pour the remaining marinara sauce evenly over the top.

  • 7

    Sprinkle grated Parmesan cheese over everything.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the dish is bubbly and the cheese on top has melted.

  • 9

    Remove from the oven and let stand for a few minutes before serving.