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

Savor these comforting pasta shells filled with a creamy ricotta and spinach mixture, perfectly accented by a tangy marinara sauce and a sprinkle of melted mozzarella and parmesan. Ideal for a balanced meal any time of the day, this dish embraces a harmonious blend of textures and flavors with every bite.

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NUTRITION

573kcal
Protein
34.1g
Fat
22.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (approx. 150g)

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

1 cup fresh spinach, chopped (30g)

1/2 cup marinara sauce (125g)

1/4 cup shredded part-skim mozzarella (28g)

1 tablespoon grated parmesan cheese (5g)

1 teaspoon olive oil (5g)

1 garlic clove, minced

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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 salted boiling water until al dente. Drain and set aside to cool slightly.

  • 3

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool briefly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach and garlic, and half of the marinara sauce. Mix until smooth.

  • 6

    Stuff each pasta shell with the ricotta-spinach mixture and arrange them in a single layer in a lightly greased baking dish.

  • 7

    Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella and grated parmesan cheese on top.

  • 8

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

  • 9

    Allow to cool slightly before serving. Enjoy your delicious, protein-packed stuffed pasta shells!

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

Savor these comforting pasta shells filled with a creamy ricotta and spinach mixture, perfectly accented by a tangy marinara sauce and a sprinkle of melted mozzarella and parmesan. Ideal for a balanced meal any time of the day, this dish embraces a harmonious blend of textures and flavors with every bite.

NUTRITION

573kcal
Protein
34.1g
Fat
22.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

6 jumbo pasta shells (approx. 150g)

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

1 cup fresh spinach, chopped (30g)

1/2 cup marinara sauce (125g)

1/4 cup shredded part-skim mozzarella (28g)

1 tablespoon grated parmesan cheese (5g)

1 teaspoon olive oil (5g)

1 garlic clove, minced

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool briefly.

  • 5

    In a mixing bowl, combine the part-skim ricotta cheese, cooked spinach and garlic, and half of the marinara sauce. Mix until smooth.

  • 6

    Stuff each pasta shell with the ricotta-spinach mixture and arrange them in a single layer in a lightly greased baking dish.

  • 7

    Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella and grated parmesan cheese on top.

  • 8

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

  • 9

    Allow to cool slightly before serving. Enjoy your delicious, protein-packed stuffed pasta shells!