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 warm and comforting plate of jumbo pasta shells filled with a luscious blend of creamy ricotta and vibrant spinach, lightly seasoned with garlic and Italian herbs. Topped with a rich tomato marinara and a sprinkle of melted part-skim mozzarella, this dish strikes a perfect balance between indulgence and wholesome nutrition.

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NUTRITION

573kcal
Protein
33.7g
Fat
22.7g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces dry Jumbo Pasta Shells (approx. 42g)

2/3 cup part-skim Ricotta Cheese (approx. 190g)

1 cup Fresh Spinach (approx. 30g)

1/4 cup shredded part-skim Mozzarella (approx. 28g)

1/2 cup Marinara Sauce (approx. 125g)

1 clove minced Garlic

1 teaspoon Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil.

  • 2

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

  • 3

    In a mixing bowl, combine the ricotta cheese, fresh spinach, minced garlic, Italian seasoning, salt, and pepper. Stir until the spinach is evenly distributed.

  • 4

    Using a spoon, carefully stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle the shredded mozzarella on top.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Allow the dish to cool for a few minutes 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 warm and comforting plate of jumbo pasta shells filled with a luscious blend of creamy ricotta and vibrant spinach, lightly seasoned with garlic and Italian herbs. Topped with a rich tomato marinara and a sprinkle of melted part-skim mozzarella, this dish strikes a perfect balance between indulgence and wholesome nutrition.

NUTRITION

573kcal
Protein
33.7g
Fat
22.7g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces dry Jumbo Pasta Shells (approx. 42g)

2/3 cup part-skim Ricotta Cheese (approx. 190g)

1 cup Fresh Spinach (approx. 30g)

1/4 cup shredded part-skim Mozzarella (approx. 28g)

1/2 cup Marinara Sauce (approx. 125g)

1 clove minced Garlic

1 teaspoon Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil.

  • 2

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

  • 3

    In a mixing bowl, combine the ricotta cheese, fresh spinach, minced garlic, Italian seasoning, salt, and pepper. Stir until the spinach is evenly distributed.

  • 4

    Using a spoon, carefully stuff each cooked pasta shell with the ricotta-spinach mixture.

  • 5

    Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in a single layer.

  • 6

    Pour the remaining marinara sauce evenly over the shells and sprinkle the shredded mozzarella on top.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Allow the dish to cool for a few minutes before serving.