Creamy Spinach and Plant-Based Meatball Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach and Plant-Based Meatball Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Plant-Based Meatball Stuffed Shells

Enjoy a comforting twist on stuffed shells featuring tender jumbo pasta shells filled with fresh spinach and savory plant-based meatballs, all enveloped in a luxuriously creamy cashew sauce accented with garlic and nutritional yeast. This dish delivers a delightful balance of flavors and textures, perfect for a satisfying meal at any time of day.

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NUTRITION

524kcal
Protein
35.1g
Fat
21.6g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

50g Jumbo Pasta Shells

3 Plant-Based Meatballs (approx. 150g total)

1 cup Fresh Spinach (raw)

1/4 cup Homemade Cashew Cream

1 clove Garlic, minced

1 tbsp Nutritional Yeast

1/2 tsp Onion Powder

Salt & Pepper to taste

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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 small bowl, combine the homemade cashew cream with minced garlic, onion powder, salt, and pepper. Adjust the seasoning to taste.

  • 4

    Gently mix in the fresh spinach with the cashew cream, allowing the leaves to become coated in the creamy mixture.

  • 5

    Carefully stuff each cooked pasta shell with a plant-based meatball and a spoonful of the creamy spinach mixture. Arrange the stuffed shells in an oven-safe dish.

  • 6

    Drizzle any remaining cashew cream over the stuffed shells and sprinkle with nutritional yeast for added flavor and a cheesy finish.

  • 7

    Bake in the preheated oven for about 15-18 minutes, until heated through and the flavors meld together.

  • 8

    Serve warm and enjoy your comforting, nutritious dish.

Creamy Spinach and Plant-Based Meatball Stuffed Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach and Plant-Based Meatball Stuffed Shells

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Plant-Based Meatball Stuffed Shells

Enjoy a comforting twist on stuffed shells featuring tender jumbo pasta shells filled with fresh spinach and savory plant-based meatballs, all enveloped in a luxuriously creamy cashew sauce accented with garlic and nutritional yeast. This dish delivers a delightful balance of flavors and textures, perfect for a satisfying meal at any time of day.

NUTRITION

524kcal
Protein
35.1g
Fat
21.6g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

50g Jumbo Pasta Shells

3 Plant-Based Meatballs (approx. 150g total)

1 cup Fresh Spinach (raw)

1/4 cup Homemade Cashew Cream

1 clove Garlic, minced

1 tbsp Nutritional Yeast

1/2 tsp Onion Powder

Salt & Pepper to taste

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 small bowl, combine the homemade cashew cream with minced garlic, onion powder, salt, and pepper. Adjust the seasoning to taste.

  • 4

    Gently mix in the fresh spinach with the cashew cream, allowing the leaves to become coated in the creamy mixture.

  • 5

    Carefully stuff each cooked pasta shell with a plant-based meatball and a spoonful of the creamy spinach mixture. Arrange the stuffed shells in an oven-safe dish.

  • 6

    Drizzle any remaining cashew cream over the stuffed shells and sprinkle with nutritional yeast for added flavor and a cheesy finish.

  • 7

    Bake in the preheated oven for about 15-18 minutes, until heated through and the flavors meld together.

  • 8

    Serve warm and enjoy your comforting, nutritious dish.