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 pasta shells filled with a velvety blend of part‐skim ricotta and sautéed spinach, all nestled in a light, tangy marinara sauce and finished with a sprinkle of Parmesan cheese. This dish marries creamy textures with a hint of fresh greens, perfect for a satisfying meal any time of day.

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NUTRITION

531kcal
Protein
39.9g
Fat
20.6g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Pasta Shells (≈140g)

1 cup Part-Skim Ricotta Cheese (≈245g)

1 cup Fresh Spinach (≈30g)

1/2 cup Marinara Sauce (≈125g)

2 tbsp Grated Parmesan Cheese (≈10g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil the pasta shells according to package instructions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet, lightly sauté the fresh spinach over medium heat until just wilted. Season with a pinch of salt and pepper.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese with the sautéed spinach. Stir until well blended; adjust seasoning as needed.

  • 5

    Carefully stuff each cooked shell with the creamy ricotta-spinach mixture, arranging them in a baking dish.

  • 6

    Pour the marinara sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the cheese has melted slightly.

  • 8

    Remove from the oven, let it cool for a few minutes, 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 pasta shells filled with a velvety blend of part‐skim ricotta and sautéed spinach, all nestled in a light, tangy marinara sauce and finished with a sprinkle of Parmesan cheese. This dish marries creamy textures with a hint of fresh greens, perfect for a satisfying meal any time of day.

NUTRITION

531kcal
Protein
39.9g
Fat
20.6g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Pasta Shells (≈140g)

1 cup Part-Skim Ricotta Cheese (≈245g)

1 cup Fresh Spinach (≈30g)

1/2 cup Marinara Sauce (≈125g)

2 tbsp Grated Parmesan Cheese (≈10g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil the pasta shells according to package instructions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet, lightly sauté the fresh spinach over medium heat until just wilted. Season with a pinch of salt and pepper.

  • 4

    In a mixing bowl, combine the part-skim ricotta cheese with the sautéed spinach. Stir until well blended; adjust seasoning as needed.

  • 5

    Carefully stuff each cooked shell with the creamy ricotta-spinach mixture, arranging them in a baking dish.

  • 6

    Pour the marinara sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top.

  • 7

    Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the cheese has melted slightly.

  • 8

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