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 these comforting, cheesy pasta shells generously filled with a light blend of ricotta and fresh spinach, enhanced with a hint of egg for richness and topped off with a splash of marinara. This dish offers a delightful balance of creamy texture and savory flavors.

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NUTRITION

476kcal
Protein
31.4g
Fat
22.1g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (~90g total)

1/3 cup Part-Skim Ricotta Cheese (~80g)

1 cup Fresh Spinach (raw, ~30g)

1 Large Egg

1/4 cup Part-Skim Shredded Mozzarella Cheese (~28g)

1/2 cup Marinara Sauce (~125g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, raw spinach (torn into small pieces), and the egg. Mix until well blended.

  • 4

    Gently fold in the shredded mozzarella cheese into the ricotta-spinach mixture.

  • 5

    Spoon the filling evenly into the cooked pasta shells, ensuring each shell is well-stuffed.

  • 6

    Place the stuffed shells in a lightly greased baking dish and pour the marinara sauce over the top.

  • 7

    Bake in the preheated oven for 18-20 minutes until the filling is set and the dish is heated through.

  • 8

    Remove from the oven and let it 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 these comforting, cheesy pasta shells generously filled with a light blend of ricotta and fresh spinach, enhanced with a hint of egg for richness and topped off with a splash of marinara. This dish offers a delightful balance of creamy texture and savory flavors.

NUTRITION

476kcal
Protein
31.4g
Fat
22.1g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

3 Jumbo Pasta Shells (~90g total)

1/3 cup Part-Skim Ricotta Cheese (~80g)

1 cup Fresh Spinach (raw, ~30g)

1 Large Egg

1/4 cup Part-Skim Shredded Mozzarella Cheese (~28g)

1/2 cup Marinara Sauce (~125g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a medium bowl, combine the part-skim ricotta cheese, raw spinach (torn into small pieces), and the egg. Mix until well blended.

  • 4

    Gently fold in the shredded mozzarella cheese into the ricotta-spinach mixture.

  • 5

    Spoon the filling evenly into the cooked pasta shells, ensuring each shell is well-stuffed.

  • 6

    Place the stuffed shells in a lightly greased baking dish and pour the marinara sauce over the top.

  • 7

    Bake in the preheated oven for 18-20 minutes until the filling is set and the dish is heated through.

  • 8

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