Name: Creamy Ricotta-Spinach Stuffed Pasta Shells
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 serving cooked jumbo pasta shells (~80g); 1/2 cup part-skim ricotta cheese (~124g); 1 cup fresh spinach (30g); 1/2 cup low-sugar marinara sauce (~125g); 3 oz shredded chicken breast (85g); 2 tbsp grated Parmesan cheese (10g); Optional: 4 fresh basil leaves

Creamy Ricotta-Spinach Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Savor these delightful jumbo pasta shells filled with a velvety blend of ricotta and fresh spinach, accented with tender shredded chicken breast and a light, tangy marinara sauce. This dish combines creamy textures with a burst of savory flavor and a sprinkle of Parmesan to deliver a satisfying and balanced meal.

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NUTRITION

Protein

49.7g

Fat

15.7g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

1 serving cooked jumbo pasta shells (~80g)

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

1 cup fresh spinach (30g)

1/2 cup low-sugar marinara sauce (~125g)

3 oz shredded chicken breast (85g)

2 tbsp grated Parmesan cheese (10g)

Optional: 4 fresh basil leaves

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PREPARATION

1
Preheat the oven to 375°F.
2
In a bowl, combine the ricotta cheese and fresh spinach. Stir in the shredded chicken to incorporate evenly.
3
Carefully stuff each cooked jumbo pasta shell with the ricotta-spinach-chicken mixture.
4
Spread a thin layer of marinara sauce on the bottom of a baking dish and arrange the stuffed shells on top.
5
Drizzle the remaining marinara sauce over the shells and sprinkle with grated Parmesan cheese.
6
Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese has slightly browned.
7
Garnish with fresh basil leaves if desired and serve warm.