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 tender pasta shells filled with a creamy blend of part-skim ricotta, garlicky spinach, and a touch of Parmesan, all nestled in a savory marinara sauce. This dish brings comfort and flavor to your plate, perfect for a satisfying, balanced dinner.

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NUTRITION

574kcal
Protein
32.2g
Fat
17.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Jumbo Pasta Shells (approx. 200g)

1/2 cup part-skim Ricotta Cheese (124g)

1 cup cooked Fresh Spinach (180g)

2 tbsp Grated Parmesan Cheese (10g total)

1/2 cup Marinara Sauce (125g)

1 garlic clove

Salt and Black Pepper to taste

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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, then drain and set aside.

  • 3

    In a small pan, lightly sauté the garlic in a teaspoon of water or olive oil until fragrant. Add the spinach and cook until wilted. Remove from heat and roughly chop if desired.

  • 4

    In a bowl, combine the part-skim ricotta, cooked spinach with garlic, and grated Parmesan cheese. Season with salt and black pepper, mixing until smooth.

  • 5

    Lightly coat a baking dish with non-stick spray. Spread a thin layer of marinara sauce on the bottom.

  • 6

    Stuff each cooked pasta shell with the creamy ricotta-spinach mixture and arrange them in the baking dish.

  • 7

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 8

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the dish is heated through.

  • 9

    Serve warm and enjoy your balanced, flavorful meal.

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 tender pasta shells filled with a creamy blend of part-skim ricotta, garlicky spinach, and a touch of Parmesan, all nestled in a savory marinara sauce. This dish brings comfort and flavor to your plate, perfect for a satisfying, balanced dinner.

NUTRITION

574kcal
Protein
32.2g
Fat
17.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Jumbo Pasta Shells (approx. 200g)

1/2 cup part-skim Ricotta Cheese (124g)

1 cup cooked Fresh Spinach (180g)

2 tbsp Grated Parmesan Cheese (10g total)

1/2 cup Marinara Sauce (125g)

1 garlic clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small pan, lightly sauté the garlic in a teaspoon of water or olive oil until fragrant. Add the spinach and cook until wilted. Remove from heat and roughly chop if desired.

  • 4

    In a bowl, combine the part-skim ricotta, cooked spinach with garlic, and grated Parmesan cheese. Season with salt and black pepper, mixing until smooth.

  • 5

    Lightly coat a baking dish with non-stick spray. Spread a thin layer of marinara sauce on the bottom.

  • 6

    Stuff each cooked pasta shell with the creamy ricotta-spinach mixture and arrange them in the baking dish.

  • 7

    Pour the remaining marinara sauce evenly over the stuffed shells.

  • 8

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the dish is heated through.

  • 9

    Serve warm and enjoy your balanced, flavorful meal.