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 comforting dish of large pasta shells filled with a creamy ricotta and fresh spinach mix, bathed in a rich, herbed marinara and topped with melty mozzarella and a sprinkle of parmesan. This satisfying meal balances taste and texture, offering a smooth, savory filling contrasted by the tender pasta and zesty sauce.

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NUTRITION

566kcal
Protein
33.4g
Fat
24.1g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Jumbo Pasta Shells (cooked)

2/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach, chopped

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese, shredded

1 tablespoon Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese with chopped fresh spinach until evenly mixed.

  • 4

    Gently stir in the marinara sauce into the ricotta-spinach mixture to achieve a creamy consistency.

  • 5

    Spoon the ricotta-spinach filling into each cooked pasta shell, ensuring they are well filled.

  • 6

    Place the stuffed shells in a lightly greased baking dish. Sprinkle shredded mozzarella evenly over the top, then add a light dusting of parmesan cheese.

  • 7

    Bake in the oven for about 20 minutes, or until the cheese is bubbly and slightly golden.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.

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 comforting dish of large pasta shells filled with a creamy ricotta and fresh spinach mix, bathed in a rich, herbed marinara and topped with melty mozzarella and a sprinkle of parmesan. This satisfying meal balances taste and texture, offering a smooth, savory filling contrasted by the tender pasta and zesty sauce.

NUTRITION

566kcal
Protein
33.4g
Fat
24.1g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Jumbo Pasta Shells (cooked)

2/3 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach, chopped

1/2 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese, shredded

1 tablespoon Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a mixing bowl, combine the part-skim ricotta cheese with chopped fresh spinach until evenly mixed.

  • 4

    Gently stir in the marinara sauce into the ricotta-spinach mixture to achieve a creamy consistency.

  • 5

    Spoon the ricotta-spinach filling into each cooked pasta shell, ensuring they are well filled.

  • 6

    Place the stuffed shells in a lightly greased baking dish. Sprinkle shredded mozzarella evenly over the top, then add a light dusting of parmesan cheese.

  • 7

    Bake in the oven for about 20 minutes, or until the cheese is bubbly and slightly golden.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.