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

Enjoy a comforting plate of jumbo pasta shells filled with a creamy blend of part-skim ricotta, sautéed spinach, and tender shredded chicken breast, all bathed in a light marinara sauce and topped with a sprinkle of Parmesan. This dish provides a wonderful balance of lean protein and satisfying flavor.

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NUTRITION

469kcal
Protein
41.9g
Fat
14.6g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

1 portion Jumbo Pasta Shells (100g)

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

1 cup Fresh Spinach (30g)

3 ounces Shredded Chicken Breast (85g)

1/2 cup Low-Sugar Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the fresh spinach until just wilted. Remove from heat.

  • 4

    In a bowl, combine the part-skim ricotta cheese with the sautéed spinach and shredded chicken breast. Stir until evenly mixed.

  • 5

    Stuff each cooked pasta shell with the ricotta-spinach-chicken mixture and arrange them in a baking dish.

  • 6

    Pour the low-sugar marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the grated Parmesan cheese on top.

  • 8

    Bake in the preheated oven for about 15-20 minutes, or until heated through and bubbly.

  • 9

    Remove from the oven and serve warm.

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

Enjoy a comforting plate of jumbo pasta shells filled with a creamy blend of part-skim ricotta, sautéed spinach, and tender shredded chicken breast, all bathed in a light marinara sauce and topped with a sprinkle of Parmesan. This dish provides a wonderful balance of lean protein and satisfying flavor.

NUTRITION

469kcal
Protein
41.9g
Fat
14.6g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

1 portion Jumbo Pasta Shells (100g)

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

1 cup Fresh Spinach (30g)

3 ounces Shredded Chicken Breast (85g)

1/2 cup Low-Sugar Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the fresh spinach until just wilted. Remove from heat.

  • 4

    In a bowl, combine the part-skim ricotta cheese with the sautéed spinach and shredded chicken breast. Stir until evenly mixed.

  • 5

    Stuff each cooked pasta shell with the ricotta-spinach-chicken mixture and arrange them in a baking dish.

  • 6

    Pour the low-sugar marinara sauce evenly over the stuffed shells.

  • 7

    Sprinkle the grated Parmesan cheese on top.

  • 8

    Bake in the preheated oven for about 15-20 minutes, or until heated through and bubbly.

  • 9

    Remove from the oven and serve warm.