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 twist on classic pasta shells filled with a velvety ricotta-spinach mixture, gently baked in a zesty marinara sauce and topped with a sprinkle of Parmesan and part-skim mozzarella. This dish brings together creamy textures, a burst of savory herbs, and a satisfying bite, making it a comforting meal perfect for dinner or a hearty lunch.

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NUTRITION

572kcal
Protein
31.9g
Fat
25g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked jumbo pasta shells (approx 105g)

0.5 cup whole milk ricotta cheese (125g)

1 cup fresh spinach (30g)

0.5 cup marinara sauce (125g)

2 tablespoons grated Parmesan cheese (10g)

0.25 cup shredded part-skim mozzarella cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the ricotta cheese with fresh spinach. Season lightly with salt and pepper if desired.

  • 4

    Stuff each cooked pasta shell with a generous spoonful of the ricotta-spinach mixture.

  • 5

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

  • 6

    Arrange the stuffed pasta shells in the dish and pour the remaining marinara sauce over them.

  • 7

    Sprinkle grated Parmesan and shredded mozzarella cheese evenly on top.

  • 8

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

  • 9

    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 delightful twist on classic pasta shells filled with a velvety ricotta-spinach mixture, gently baked in a zesty marinara sauce and topped with a sprinkle of Parmesan and part-skim mozzarella. This dish brings together creamy textures, a burst of savory herbs, and a satisfying bite, making it a comforting meal perfect for dinner or a hearty lunch.

NUTRITION

572kcal
Protein
31.9g
Fat
25g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked jumbo pasta shells (approx 105g)

0.5 cup whole milk ricotta cheese (125g)

1 cup fresh spinach (30g)

0.5 cup marinara sauce (125g)

2 tablespoons grated Parmesan cheese (10g)

0.25 cup shredded part-skim mozzarella cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the ricotta cheese with fresh spinach. Season lightly with salt and pepper if desired.

  • 4

    Stuff each cooked pasta shell with a generous spoonful of the ricotta-spinach mixture.

  • 5

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

  • 6

    Arrange the stuffed pasta shells in the dish and pour the remaining marinara sauce over them.

  • 7

    Sprinkle grated Parmesan and shredded mozzarella cheese evenly on top.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before serving.