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

Savor these delightful stuffed pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and tender shredded chicken, accented with a hint of mozzarella and Parmesan. This dish offers a comforting, flavorful experience with a satisfying balance of protein and rich textures, making it perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
34.7g
Fat
15.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked)

1 cup cooked Fresh Spinach

1/3 cup Part-Skim Ricotta Cheese

2 tbsp Shredded Part-Skim Mozzarella

1 Egg

1 oz Grilled Chicken Breast (shredded)

1 tsp Grated Parmesan Cheese

Try 7 days free, then $12.99 / mo.

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 bowl, combine the part-skim ricotta, cooked spinach, egg, shredded chicken, and mozzarella. Stir until evenly mixed. Season with salt and pepper if desired.

  • 4

    Stuff each cooked pasta shell with the ricotta and spinach mixture, packing gently.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Sprinkle the grated Parmesan evenly over the top.

  • 6

    Bake in the preheated oven for about 20 minutes until the cheese on top is slightly golden and the filling is warmed through.

  • 7

    Remove from the oven and let cool for a few minutes 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

Savor these delightful stuffed pasta shells filled with a creamy blend of part-skim ricotta, fresh spinach, and tender shredded chicken, accented with a hint of mozzarella and Parmesan. This dish offers a comforting, flavorful experience with a satisfying balance of protein and rich textures, making it perfect for a nourishing dinner.

NUTRITION

434kcal
Protein
34.7g
Fat
15.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (cooked)

1 cup cooked Fresh Spinach

1/3 cup Part-Skim Ricotta Cheese

2 tbsp Shredded Part-Skim Mozzarella

1 Egg

1 oz Grilled Chicken Breast (shredded)

1 tsp Grated Parmesan Cheese

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 bowl, combine the part-skim ricotta, cooked spinach, egg, shredded chicken, and mozzarella. Stir until evenly mixed. Season with salt and pepper if desired.

  • 4

    Stuff each cooked pasta shell with the ricotta and spinach mixture, packing gently.

  • 5

    Arrange the stuffed shells in a lightly greased baking dish. Sprinkle the grated Parmesan evenly over the top.

  • 6

    Bake in the preheated oven for about 20 minutes until the cheese on top is slightly golden and the filling is warmed through.

  • 7

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